Mississippi Roast

M-i-s-s-i-s-s-i-p-p-i. Today, I am sharing a simple recipe for Mississippi Roast! This roast is full of flavor and is made by spending all day in the slow cooker.

You only need 5 ingredients for this roast – a beef roast, a stick of butter (I did the whole thing but I think you could get by with 1/2 a stick), a packet of Au Jus, a packet of ranch dressing, and 6 pepperoncini peppers.

Now, I was told that the pepperoncini is what makes this roast. It did make the meat taste delicious. However, I  used the juices left in the crock pot to make gravy and I didn’t like the taste it gave the gravy. So next time, I will use 2 or none at all if I want to make gravy. The meat by itself would be excellent to serve on sandwiches.

Mississippi Roast

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Ingredients

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• 2 1/2 pound beef chuck roast
• 1 pkt ranch dressing mix
• 1 pkt Au Jus mix
• 1/2 cup butter (I think you could reduce in half and still be good)
• 6 pepperoncini peppers (found in a bottle on the pickle isle) I recommend reducing the pepperoncini down to 2 or not using them if you want to make gravy

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Instructions

1. Place the roast in the slow cooker.
2. Sprinkle the ranch dressing mix and au jus mix over the roast.
3. Place the butter on top of the roast along with the pepperoncini. If needed place what pepperoncini don’t fit on top around the roast.
4. Bake on low for 8 hours. I used the remaining juices to make gravy, just skim off what fat you can and thicken. I use a slurry of water and flour.

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Recipe adapted from Berge Central.