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
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 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
Find it online: https://simplygreatrecipes.com/mississippi-roast/