Mississsippi Pot Roast

I’m always looking for ways to easily stick to the Primal Blueprint way of eating. Having a full time job, two kids and high-strung Miniature Pinscher mix make it difficult to come up with tasty, unboring meals during the week. Especially when it comes to lunch. A lot of nights I don’t feel like dealing with making next day’s lunch. Sometimes I just get bored having just a salad with some grilled chicken. What I’ve that works very well for me is using the slow cooker on a Sunday to cook up one big meal to divide up into lunches for the upcoming week. Using the slow cooker is really a no brained. You have to invest about 10-15 minutes and then the cooker does the rest of the work for you. Once whatever it is your cooking is done, you can easily divide it up into five Tupperwares and you’re good to go for the week. You just need to remember to grab it on your way out the door.

A while ago I bought a chuck roast from Deep Roots Valley Farm at the Phoenixville Farmers’ Market. I Google “Slow cooker chuck roast” and came upon this recipe for Mississippi Chuck Roast. It was a no brained to me and not just because it calls for a stick of butter. In addition to the meat, it called for only 3 more ingredients and each of those ingredients can be bought in the store – ranch dressing mix, onion soup mix and peperoncini peppers. The hardest part of the recipe was searing the meat before putting it in the pot. Eight to ten hours later it was done. And it was one of the most flavorful, juiciest meals I’ve ever had. One problem though, it was so salty and not just from the “watch your sodium intake” salty. It just tasted salty. The salt taste really took away from the rest of the flavoring. I blamed the ranch and onion soup mixes.

So, I decided to come up with a version that used from-scratch mixes and omit the salt if the mix recipes called for it. I found easy recipes for each: ranch, onion soup

Ranch Mix ingredients and final product

Onion Mix ingredients and final product

Making the mixes from scratch only added about 10 more minutes to the prep.

Like I said before, searing the meat was the trickiest part but really it’s not tricky at all. Just get a pan – preferably cast iron – extremely hot and cook all sides of the meat for about a minute each. This will keep the meat juicy as it’s cooking in the slow cooker.

Once the searing is done, put the chuck into the slow cooker:

Cover it with the mixes – you only need about 3 Tbsp of the ranch mix, but use all of the onion mix:

Add the butter and peperoncini peppers. Yes, that’s an entire stick of butter. But following the Primal Blueprint, you shouldn’t be afraid of butter if you’re getting organic butter from pastured cows:

Cook on low for 8-10 hours and then shred it

This update version came out just as amazing as my first attempt except without the saltiness. Spread some Primal Kitchen Ranch Dressing on top of it for an even more incredible flavor bomb.

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