Before diving into this No-Butter Mississippi Roast Pasta, have you ever heard or tried this famous recipe, Mississippi Roast? In case you haven’t. It has been pinned over a million times on Pinterest.
It is a very simple and versatile recipe. You can pair it literally with anything. I mean anything. You may have known by now that I tend to make it as easy as I can for my tight schedule and less dishes to do.
Prep Time: ZERO Inactive Cook Time: 7-9 Hours Serving: 6-8
The main difference of this version is......NO butter. When I first looked into the recipe on the internet, it has already gone beyond viral. There are so many versions out there. But every one uses butter.
Honestly, as much as I love to cook with chuck roast, it does have a lot of fat in the meat. Other than a little bit of oil to grease the pan, you can literally skip any oil. So, in my opinion, we surely can skip the butter.
Since you know that when it comes to food, I am always a daredevil. So, right away, I skipped butter. I did add water to make the broth base for cooking pasta later.
So, what was the result? It is definitely out of this world. Enjoy!
3-4 lb. Chuck Roast
2 tbsp. Extra Virgin Olive Oil (or Canola Oil)
1 packet Ranch Dressing Mix
2 packet Dry Onion Soup Mix
8 Peperoncini Peppers
2-4 cups Boiling Water (must cover the meat entirely) + 2 cups for pasta
1 lb Dry Short Pasta
No-stick Cooking Spray
Dried Parsley Flakes (for garnish only)
Salt & Pepper to taste (hold it until the last minute before serving. You may not need either)
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