Have you ever had a really weird food craving that you wondered, “Where the heck did THAT come from?!” Please tell me I’m not alone…lie if you have to. :-)
The other day I had this craving for pot roast. But not just ANY pot roast, I’m talking BUFFET pot roast! You know the kind of pot roast you get in those really good buffets when you’re dining in Vegas? Vegas buffets are the best! Places like Chuck-a-Rama and Golden Corral (around this neck of the woods anyway!) are pretty good second choices for buffets…but nothing beats Vegas buffets!
For some reason whenever I’m at a buffet I’m drawn towards the pot roast and mashed potatoes. It makes absolutely no sense when you think about ALL the good food that is presented. But there ya go…I’m just weird that way. :-).
So when I ran across this tasty-looking recipe for Mississippi Pot Roast on Pinterest the other day, I wondered if I could re-create my Vegas buffet pot roast experience and satisfy my craving! I know what you’re thinking! The two couldn’t possibly be farther apart…but my CRAVINGS didn’t know that, so I figured I’d give it a try. :-)
Unfortunately, when I went to make it and take photos I failed to notice that the recipe called for pepperoncini (which is pretty funny because I mean really, how does one MISS that ingredient!?) so I made it without. But NEXT time I am absolutely going to include it! I am certain it puts this dish over the top.
I call this my “Vegas-Meets-Mississippi Pot Roast” :-)
1 3 lb chuck roast
1 packet of dry Ranch dressing mix (or approximately 2 to 3 tablespoons)
1 packet of dry Au Jus mix
1 stick of butter
5 – 6 pepperoncini (optional – but is really the key “Mississippi” ingredient)
Place roast in crockpot and sprinkle Ranch dressing mix and Au Jus mix on top. Top with 1 stick of butter cut into chunks. Cook in the crockpot on low for 6 to 8 hours. When it is done, remove the meat from the crockpot and place in on a plate and cover. Pour the remaining liquid in a saucepan on the stove, bring it to a boil, and add a mixture of cornstarch and water (or flour and water) to thicken it. Shred the meat and serve with the gravy on top.
Well, well, well….I’ll be tarred and feathered! This was GOOD!! Now I don’t have to go all the way to Vegas to have a Vegas buffet pot roast!