Have you seen Brunch with Bab's ? Better yet, have you met the internet's favorite Grandma, Bab's?

If you don't know Bab's, she essentially shares Mom advice online. I catch her on Instagram, and manage to learn something new all the time. She truly is a virtual Grandma sharing house tips, life hacks, and tons of family recipes.

I'm very appreciative of Bab's. She motivates me to keep sharing and doing this blog stuff.

I've been eyeballing Bab's recipes for a couple of months now, and decided to finally try something new. Luckily, I had most of the ingredients on hand, but will definitely make it again. Crockpot meals with pantry staples is as easy as it gets for me. Here's the recipe as shared by Bab's on Insta.

Mississippi Pot Roast

Ingredients

• 3 - 4 pound chuck roast

• 1 packet dry onion soup mix

• 1 packet ranch dressing mix

• 10 pepperoncini

• 1/4 cup pepperoncini liquid

• 1/2 stick butter, sliced

• olive oil

• salt & pepper to taste

Directions

1. Dry (pat) roast with paper towels. Season with salt and pepper.

2. Pan sear each side in a pan over medium high heat with a dash of olive oil.

3. Transfer roast to slow cooker or crockpot.

4. Sprinkle onion mix and ranch dressing over roast.

5. Add pepperoncini and pepperoncini liquid.

6. Top roast with sliced butter. I used light margarine because it's all I had on deck.

Cover and cook on low for 8 hours or on high for at least 4 hours. When done, shred the roast with two forks. Discard any fatty pieces.

Serve over rice or on rolls. Babs used brioche buns in her video. We used artisan dinner rolls for sliders. The kids enjoyed this dish and suggested serving the shredded meat over mashed potatoes next time. They might be on to something. Give it a try and let me know what you think.

Xx Dee

Rice recipes here.

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