Beef and Butter
Butter and Beef

I’m not really sure which one drew my attention first but my Facebook scrolling came to a screeching halt this summer when one of my fave mamas in business posted this picture on her social media.

Anything with beef and butter has my seal of approval, especially if you throw a crock pot in the picture.  Having never heard of a Mississippi Roast, I asked for the recipe and quickly threw it in the notes of my phone where it sat for the last few months.

Until….

One afternoon I ran (not literally) to the grocery store for a couple things and out of the corner of my eye I spotted a brand I know and love, love, love. Seeing it in our local grocery store made me so excited and proud that I had to take a picture and then quickly threw one in the cart.

Having worked for the family that owns Humboldt Grassfed Beef I knew firsthand the high quality product they bring to market and couldn’t wait to make something yummy with their beef.

Word on the street is that Mississippi Roast is made with pepperoncinis and pepperoncinis are very much green. Making a habit of steering clear of green peppers because of their high oxalate content I grabbed a jar of roasted red peppers from the cupboard and set out to make a Roasted Red Pepper Mississippi Roast.

Since patience isn't always my strongest virtue I checked on the roast every couple hours.

Side Note: Once the left overs of the roast and juices are stored in the refrigerator the fat will rise to the top and solidify. You can easily scrape the fat off the top before reheating. 

You'll find the recipe below.

Happy crock pot cookin'!

Enjoy!

Old School Modern Mama,

Melanie Satterlee's Old School Modern Mama Blog

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