Mississippi Roast

View Print Layout
Print Recipe
Close Print

Mississippi Roast

  • Total time: 8 Hours 30 Minutes
  • Servings: 6 Servings

Ingredients

  • 1 Boneless Chuck Roast or Top or Bottom Round Roast, 3 to 4 lbs
  • Salt and Pepper
  • Flour
  • 1 Package Hidden Valley Ranch Mix
  • 1 Package Au Jus Sauce Mix
  • 1 Stick (1/2 Cup) Butter
  • 5 to 8 Pepperoncini

Directions

  • 1)

    Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.

  • 2)

    Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker.

  • 3)

    Sprinkle Hidden Valley Ranch mix on top of the roast.

  • 4)

    Sprinkle Au Jus sauce mix on top of the roast.

  • 5)

    Place the stick of butter on top of the roast.

  • 6)

    Arrange the pepperoncini on top of the roast around the butter.

  • 7)

    Cook in slow cooker on low setting for about 8 hours.

Notes

Source: http://bergecentral.blogspot.com/2011/01/mississippi-roast.html

NY Times version of the recipe that replaces the packaged mixes: https://cooking.nytimes.com/recipes/1017937-mississippi-roast.

See also this NY Times article about it: https://www.nytimes.com/2016/01/27/dining/mississippi-roast.html