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 over 123,000.
Mississippi Roast
So tender and it just falls apart in your mouth.
So, so easy.
It looks really weird, but hey, it works!
Delectable!
Mississippi Roast
Prep Time: 10 min | Cook Time: 8 hr | Servings: 1 (375 g)
Ingredients:
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
Directions:
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
Rantings of an Amateur Chef 
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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