This is some awesome stuff. Dear Niece made a less spicy version for me not long before she went home, and I thoroughly enjoyed it. In fact, it was one of the best dishes I’ve ever eaten. I’ve turned up the heat on it a bit. Here is my version:
Mississippi Slow Cooker Roast
1 chuck roast (3-4 pounds works well)
1 envelope ranch dressing mix (I’ve used both Kraft and HVR, both are good)
1 envelope au jus gravy mix (McCormick’s is recommended)
1 stick of butter (not margarine – that shit’s poison)
12 jalapeno peppers
1 teaspoon of habanero pepper (I prefer Red Savina) powder
1/8 teaspoon of ghost pepper (Bhut Jolokia) powder
Place the roast in the crock pot. Sprinkle dressing mix, gravy mix, and pepper powders over it. Place the stick of butter on top. Scatter the jalapenos around the edges. Cook on low for 8 hours.
To get the full experience, you need to serve it with mashed potatoes and gravy made from the leftover drippings. There won’t be but a cup or two of liquid after you separate the fat, but it is so packed with flavor that diluting it with an equal amount of water makes it damn near perfect for gravy. Adjust the amount of flour for the total amount of liquid that you have to work with. A good rule of thumb is 1 Tbsp each flour and fat per cup of liquid.
If you want a low-heat version, delete the Red Savina and ghost pepper powder, and substitute six pepperoncini peppers for the twelve jalapeno peppers.