This is the easiest dinner recipe you will possibly make. My version of “Mississippi Pot Roast” requires a rub to impart flavor into the meat. The slow cooking method will create a delicious, tender roast your family will love.
3/4 teaspoon garlic powder
3/4 teaspoon sweet paprika
1/2 teaspoon red pepper flakes
1 teaspoon onion powder
1 teaspoon ground mustard
1/2 teaspoon ground coriander
Apply rub, liberally to all sides of the CHUCK ROAST. I bought an 4 lb roast and cut it in half. Sit roast in the bottom of your crock pot.
On top of the roast, pour one McCORMICK AU JUS GRAVY packet and one HIDDEN VALLEY RANCH DIP packet. Sit one full STICK OF BUTTER on top of the roast. Lay approximately 8 jarred, roasted red bell peppers (drained) around the butter, on top of the roast.
Place lid on crock pot and allow to cook on LOW for 8 hours.
After 8 hours, gently remove roast parts (it should be falling apart tender). Spoon out 1 cup of liquid and combine with 1 tablespoon of cornstarch.
Pour remainder of liquid in a sauce pan. Whisk in cornstarch mixture to sauce pan. Continue to whisk on medium heat till thickened.