Mississippi Roast

When I saw the title for this recipe I wondered if there were roasts for other states, so I checked on a few by searching for “Wyoming Roast” and a few other states. Here are the number of hits I found with each phrase:

Wyoming – 694

Ohio – 1280

Arkansas – 1310

California – 16,100

Most were not recipes. When I looked at Mississippi I found overĀ 123,000.

Mississippi Roast

Photo Aug 31, 5 36 24 PM - Featured Size

So tender and it just falls apart in your mouth.

Photo Aug 30, 4 53 31 PM

So, so easy.

Photo Aug 30, 4 58 56 PM

It looks really weird, but hey, it works!

Photo Aug 31, 5 36 20 PM


Mississippi Roast

Prep Time: 10 min | Cook Time: 8 hr | Servings: 1 (375 g)


4 lbs chuck roast
1 (1 ounce) envelope ranch dressing mix
1 (1 1/4 ounce) envelope au jus mix
1/2 cup butter
4 -5 pepperoncini peppers
fresh ground pepper, to taste


1 Spray your slow cooker with nonstick spray.

2 Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.

3 Sprinkle the top with the ranch dressing mix and the au jus mix.

4 Place peppers on top of mixes.

5 Add the stick of butter on top.

6 Set your slow cooker to 8 hours and forget it.

7 You do not add any additional water to this.

8 Served with mashed potatoes, but you could serve with egg noodles.

Nutritional Info: Calories 881.5
Calories from Fat 463
Total Fat 51.4 g
Saturated Fat 27.1 g
Cholesterol 360.7 mg
Sodium 2452.9 mg
Total Carbohydrate 9.3 g
Dietary Fiber 0.9 g
Sugars 2.4 g
Protein 97.5 g

Source: http://www.food.com/recipe/mississippi-roast-crockpot-491126

Tags: , , , , , , , , , , , , , ,

Categories: Beef, Low Carb, Main Dish, Recipes, Slow Cooker

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “Mississippi Roast”

  1. June 17, 2016 at 10:40 am #

    I’ve been working on my own version of this recipe. Almost all call for the mix-packs of ranch and au jus, but as I never have those around, I have a from-scratch version.

    This is a great dish, and versatile, too. I’ve used the meat in everything from omelettes to sandwiches to nachos (ohhhh is it good in nachos!). I brought a pot of it to our latest “game night” with little slider buns and it was gone in about an hour.


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