May 27, 2020
May is Beef Month. We asked Dan Loy, animal science and director of ISU’s Iowa Beef Center, to share one of his family’s favorite beef recipes — his daughter-in-law’s Mississippi Pot Roast. (Loy added that his smoked brisket also is a family favorite, but his recipe’s a secret.)
Katie Loy’s Mississippi Pot Roast
- chuck roast (3 lb.)
- 1 stick butter/margarine
- 1 packet ranch mix
- 1 packet au jus gravy mix
- Pepperoncini peppers
Put the roast in crock pot. I like it browned but you can skip that step if you are in a hurry. Sprinkle ranch mix on top. Sprinkle au jus mix on top. Put a stick of butter on top. Place 5 or 6 pepperoncini peppers on top. Cook on low for 6-8 hours. Serve on rice, potatoes or alone.