Saturday, February 20, 2016

Mississippi Roast #Recipe @PegCochran

Okay, I'll admit it.  I had to sing that little ditty we learned in grade school in order to spell Mississippi!

Apparently there is a recipe circulating on the web for Mississippi Roast where you put a three to four pound chuck roast in a slow cooker, dump a packet of Hidden Valley ranch dressing mix and a packet of au jus gravy on top, add a stick (!) of butter, a handful of pepperoncini and cook for eight hours or until the meat can be shredded.  The result gets rave reviews and is certainly easy enough for a busy weekday meal.

The NY Times Food section came out with a less processed version of the recipe (they would, wouldn't they?) which is the one I decided to try.  It was very tasty although quite rich--next time I would dial back even more on the butter (the original recipe calls for six tablespoons but I had half a stick I wanted to use up so I only put in four tablespoons.)  I served it with mashed potatoes to soak up the gravy.  Hubby proclaimed it a "keeper."

1 3 to 4 pound boneless chuck roast
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground pepper
1/4 cup flour
3 tablespoons neutral oil like canola
6 tablespoons butter (feel free to cut back on this amount)
6 to 8 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon dried dill
1/4 teaspoon sweet paprika

Rub the roast all over with the salt and pepper.  Sprinkle the flour over the roast and rub into the meat.

Heat the oil over high heat until shimmering.  Brown the meat on all sides--approximately 4 to 5 minutes per side to create a crust.  Place the meat in the slow cooker.  Add the butter and pepperoncini, cover and set on low.

While the roast heats make the ranch dressing.  Combine the mayonnaise, vinegar, dill and paprika and whisk to combine.  Pour over the roast, cover, then cook on low for 6 to 8 hours (depending on your slow cooker) until the meat can be shredded.

Remove the meat from the slow cooker and place on cutting board.  Skim the fat from the gravy in the slow cooker.  Shred the meat with two forks and mix with the gravy.

Serve over noodles, mashed potatoes, rice or on sandwich rolls. 

Coming May 2016!  Available for pre-order now!


  1. Ever since I fell in love with pulled pork, I've been a fan of slow cooked meat. This definitely sounds worth trying! (I agree that a stick of butter sounds a little over the top.)

    1. I'm thinking of trying this with a pork roast as well. And someone commented that they were going to try it with chicken. I think the flavors would be excellent with either.

  2. Peg, this looks great and easy! Love it.

    ~ Daryl / Avery

  3. An interesting blend. The store had a lot of chuck roast last week. I'll have to pick some up!

  4. Simply delicious, right?
    Much of the pepperoncini around is pickled. You don't mean pickled, do you?

    1. Yes, it's the stuff in the jar. It gives a slightly acidic taste to the sauce which is very good.

  5. I have made the one with the Ranch dressing mix several times and we really like it! It was the first time my husband WANTED to eat leftovers. I had added potatoes and carrots to the roast before it was done and cooked it a couple more hours. I figured we needed to add those so the butter and mixes would be the gravy on the potatoes. It was so good and I will continue to use the original recipe when I have the ingredients. But I will try your recipe also.

    1. I wondered about the original recipe and now I think I will have to try that. It would be so easy to throw together before work and wonderful to come home to at the end of the day!

  6. Peg - Great post. Marc and I saw that NY Times article, as well, and we were curious about both recipes (the one with the Ranch dressing and the one the Times adapted). Nice to know it worked for you and reducing the butter sounds like a good plan.

    Elaine - Thanks for letting us know the Ranch version worked for you, as well!

  7. Will be trying the NY version. Sounds delicious

  8. I use MacIntosh alot. Sounds like a great read.