Crock Pot Mississippi Pot Roast

Crock Pot Mississippi Pot Roast is a tasty and simple dish that makes beef that is tender and juicy. When you mix ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers together, you get a flavor that is savory and slightly sour.

Ingredients:

• 1 3-4 pounds beef chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1/4 cup butter
• 5-10 pepperoncini peppers whole, or sliced depending on preference

Instructions:

Place the chuck roast in the crock pot

Sprinkle the ranch dressing mix and au jus gravy mix over the roast

Place butter on top of the roast

Add pepperoncini peppers around the roast

Cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork

Serve the roast with the cooking juices, pepperoncini peppers, and optional sides like mashed potatoes or vegetables

Blackeyed Pea and Pecan Hummus

This Blackeyed Pea and Pecan Hummus is a delightful twist on traditional hummus, featuring the nutty flavor of roasted pecans and the earthy richness of blackeyed peas. It's a creamy and satisfying dip that's perfect for snacking or serving at parties.

Ingredients:

• 1 cup cooked blackeyed peas
• 1/2 cup roasted pecans
• 2 cloves garlic, minced
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions:

In a food processor, combine the cooked blackeyed peas, roasted pecans, minced garlic, tahini, lemon juice, cumin, salt, and pepper

Pulse the mixture until it starts to come together

With the food processor running, slowly drizzle in the olive oil until the hummus reaches your desired consistency

Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed

Transfer the blackeyed pea and pecan hummus to a serving bowl

Garnish with chopped fresh parsley

Serve with pita bread, crackers, or fresh vegetables

Enjoy!