You know those
weeks months where nothing you cook turns out? I’m having one of those right now. I told y’all about all my cookies spreading but didn’t mention that it’s everything I cook. I don’t know what’s up with me but I’m sick of it! In an effort to make something my kids wouldn’t spit out (yeah, that bad) I decided to make this bad boy.
I don’t know why it’s called Mississippi Roast but I love Mississippi so we’ll go with it. It’s a big piece of meat that’s covered in dry ranch, gravy mix, and pepperoncinis and slow cooked all day in a ton of butter. I knew, without a doubt, that everyone in the house would love it.
Seriously, so good! The pepperoncinis give it just a little spice – enough that you notice it but not enough to make my picky guy whine about it. He actually asked for seconds and thirds!
The gravy can get a bit salty so if you plan on spooning some over mashed potatoes like I did, use a light hand when salting your potatoes. I also think you could get away with using (a lot) less butter – just substitute some water. The mixes will still make a really nice gravy for you.
- 1 3- pound chuck roast
- 1 1- ounce pack of dry Ranch dressing
- 1 1- ounce pack of Au Jus mix
- 1/2 cup 1 stick butter or margarine
- 5 - 6 pepperoncini
Place the roast in the slow cooker. Sprinkle the Ranch dressing and the Au Jus mix over it. Place butter on top; followed by Pepperoncini.
Cook on low for 8 hours.
Shred and serve with gravy.