Mississippi Roast
Mississippi Roast is SO tasty. The leftovers make wonderful roast beef sandwiches also.
You can also use this roast to make Mississippi Roast “Birria” Tacos. These are simply delicious, and it’s another good use for this particular roast.
An earlier name for this dish is “To Die For Pot Roast.”
Mississippi roast is a popular dish in the United States, particularly known for its tender beef and flavorful savory profile. Although there isn’t a concise historical record detailing the exact origins of Mississippi roast, it is widely believed to have emerged in the 1990s.
The dish is thought to have originated in Mississippi, hence its name, and reportedly gained popularity when it was shared among friends and family in church gatherings and potlucks. The recipe typically features a chuck roast that is slow-cooked with ingredients like ranch dressing mix, au jus gravy mix, and pepperoncini peppers. This combination yields a savory and slightly tangy flavor, making it quite appealing for many households.
The convenience of slow cooking has also contributed to its popularity. The dish is often prepared in a slow cooker, allowing for a hands-off approach that fits well with contemporary busy lifestyles.
As it spread through social media and food blogs in the 2000s, Mississippi roast became more widely recognized, often attributed to its simplicity and delectable flavor. Today, variations of the recipe abound, accommodating different dietary preferences and ingredient availability.
Mississippi Roast
Mississippi Roast is SO tasty. The leftovers make wonderful roast beef sandwiches also.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 chuck roast
- 1 envelope Hidden Valley Ranch Dressing Mix
- 1 envelope au jus mix
- 1 stick butter
- 5 whole pepperoncini peppers
Gravy
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2 cups beef broth from slow cooker
Instructions
- Put roast into the slow cooker.
- Sprinkle Hidden Valley Ranch dressing on top.
- Sprinkle au jus mix on top.
- Put a stick of butter on top.
- Put about 5 pepperoncini peppers on top.
- Do NOT add water.
- Cook on LOW for about 8 hours.
- Add carrots and potatoes, if desired.
Gravy
- Mix cornstarch with water. Whisk together until blended completely.
- Heat beef broth to boil in a saucepan.
- Whisk in the cornstarch/water mixture and allow it to boil (while stirring constantly) until it thickens slightly.
- Season with salt and pepper to taste.
- Serve immediately over the shredded beef.
Notes
Photo credit: (c) Can Stock Photo / bhofack2
