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Mississippi Roast Ingredients:
I was so disappointed in this recipe, but it’s probably just me. I don’t use salt due to blood pressure issues. I left out the salt, but didn’t take into account the salt in the au jus & buttermilk ranch packets. It was so salty I couldn’t eat it. I even tried the old trick of putting some raw potatoes in it to take out the salt. I hate to waste food, especaily meat, but this went into the garbage. Sorry…but this is the first recipe I can say I will not make again until I figure out a way to delete all the salt/sodium somehow.
I had to take all the juices in the crock pot, remove the grease from the rendered fat and then cut the broth with water. This helped greatly in reducing the salty taste but left the juices tasting weak. I added some red wine which added more heartiness to the broth. This saved the dinner. Not a recipe I’ll be repeating.
Ingredients:
- 3- pound chuck roast
- 1- ounce packet of dry ranch seasoning mix
- 1- ounce packet of dry au jus gravy mix
- 6 tbsp unsalted butter
- 1/4 cup water
- 5-6 pepperoncini
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