Kitchn's Delicious Links column highlights recipes we're excited about from the bloggers we love. Follow along every weekday as we post our favorites.
Perhaps the most dubious thing about Mississippi pot roast is how it came to be called that in the first place. The investigative food journalists over at the New York Times identified the creator as Robin Chapman of Ripley, Mississippi — which is logical enough. The thing is, Chapman never called her roast "Mississippi roast" and still doesn't to this day. She simply calls it "roast." Somehow, as variations of Chapman's recipe took off in the blogosphere, it took on an identity of its own.
While Belle of the Kitchen didn't invent it, she's definitely contributed to the recipe's virality. For those of you who aren't familiar, Mississippi Roast is a super-simple slow cooker recipe that calls for one chuck roast, ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers. It's a Pinterest darling, perhaps because of its short-and-sweet ingredient list and melt-in-your-mouth results.
All you have to do is place a large hunk of chuck roast in your slow cooker and sprinkle on the two seasoning packets, top with peppers and butter, and cook over low heat for eight hours. If you find that you want to make mashed potatoes to pair with it at some point during those eight hours, here's a recipe you might like.
→ Get the Recipe: Mississippi Pot Roast from Belle of the Kitchen