Snuggle up with pork roast as the temperature drops

Mississippi Roast, or The Roast as it’s known at my house, is one of the most popular beef roast recipes to appear in these pages. It is credited to Robin Chapman of Ripley, Miss. hence the name Mississippi Roast and it’s been making the rounds in its current form for the better part of a decade. (Similar recipes made with Italian dressing rather than ranch dressing have been around for decades.) Other names for it include Easy Roast, Best Roast, Italian Beef, Crock-Pot Roast, Au Jus Roast.

Gary Eberle recently asked if I had a similar recipe for pork roast.

The same recipe — an envelope ranch mix, an envelope au jus mix, a knob of butter and some pepperoncini — works with pork too. It’s also good with chicken.

Here are some others to try:

Mushroom Pork: Season a 4-pound pork roast with salt and pepper and place in slow cooker. Combine one packet Lipton onion soup mix, 1 can of condensed cream of mushroom soup and 1 cup broth or water and pour over roast; cook on low for 8 hours or until tender.

Italian Pork: In a slow cooker, combine a 4-pound pork roast with 1 or 2 packages Good Seasons (or another brand) Italian dressing mix and 1 jar banana pepper rings. Cook on low for 8 hours or until tender.

Three Packet Pork: In a slow cooker combine 1 (4 to 5-pound) pork roast, 1 envelope brown gravy mix, 1 envelope Italian dressing mix, 1 envelope ranch dressing mix and 1 cup water; cook on low for 8 hours or until tender.

Next week: The final round of recipes from Preceptor Psi Chapter of Beta Sigma Phi.