No-Butter Mississippi Roast Pasta
Slow Cooker; One Pot Meal
A Much Healthier Version
A One Potful Of Awesomeness
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
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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!
Tips For No-Butter Mississippi Roast Pasta Recipe
If you prefer to skip pasta, feel free to serve this recipe with mashed potatoes, garlic bread and/or rice. If that's the case, you can also skip the extra 2 cups of boiling water at the end.
No-Butter Mississippi Roast Pasta Recipe
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)
- Coat slow cooker with no-stick cook spray
- Add extra virgin olive oil, then meat
- Add peperoncini peppers, ranch dressing mix, dry onion soup mix and boiling water
- Cook at low heat for 8 hours
- An hour before serving, shred meat with 2 forks and stir in dry pasta
- Add 2 more cups of boiling water, if needed, to make sure there is enough to cover everything in the slow cooker (There should be about 6 cups of water in the slow cooker. With the meat in there, it could look more than what you think.)
- Stir to combine and turn to high heat; stir twice in between
- Salt and pepper to taste
- Garnish with parsley flakes and serve immediately
Add chuck roast, onion soup mix and ranch dressing mix into the slow cooker
Add 8 Peperoncini Peppers on the side
Add boiling water into the slow cooking
Shred meat with 2 forks after 8 hours of slow and low cooking
Add pasta into the meat and broth
If pasta and meat mixture looks like this after stirring, you need to add 2 more cups of boiling water
Cook pasta another hour and dinner is ready. Enjoy!
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