May Is Beef Month: Loy Shares a Favorite Pot Roast Recipe

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.