Mississippi Roast

Mississippi Roast


October 30, 2014

  • Prep: 2 mins
  • Cook: 7 hrs
  • Yields: 4-6 People


-Roast (I used a 4 pound chuck roast)

- Vegetables of choice (potatoes, carrots, celery, onion, etc.)

- 1 packet of Ranch Seasoning (I use Hidden Valley Ranch dry seasoning packet on the aisle with salad dressings)

- 1 packet of Au Jus Gravy, McCormick (I've used a Mushroom Gravy dry packet and it worked fine)

- 1 stick of butter (8 tablespoons/113 grams/a half cup)

- 5 Pepperoncini Peppers (I used about a dozen for extra kick)


1Place vegetables (if adding vegetables) into the slow cooker.

2Place roast into the slow cooker.

3Sprinkle two packets of seasoning on top of the roast (and vegetables if you added some).

4Place the stick of butter directly on top of the roast.

5Place peppers on top of the meat and around the bottom.

6*Do NOT add WATER*

7Cook on LOW for 7 to 8 hours.

Submitted by ReBecca Byrd


2 Reviews

Bec Uziel

June 10, 2020

We loved this! I didn’t have the chillies, but I’m not sure my boys would like it anyway. Once cooked I sliced it up & added it back to the gravy.
Instead of the jus mix I used 2 tablespoons of Maggi rich beef gravy.

Leslie E Richburg

November 16, 2017

Real strong ! Could I add a can of french onion to ease it up

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