Mississippi Roast Internet Recipe a Hit with Me!
Is there anything more comforting on a winter’s evening than a crockpot full of simmering, savory, tender pot roast? The correct response in this case is – nope!
I recently dug out a recipe which I had initially discovered went it went viral months ago. It is a simple little concoction referred to as “Mississippi Roast” or Mississippi Pot Roast”. And when I say it is simple, I’m not kidding. There are many variations around now, including a spruced up, more complex version from the New York Times, but the original was the one I made and it is delicious!
Robin Chapman, the Mississippi woman who originated the recipe was recently on Good Morning America sharing the recipe’s origins. She said her creation was a variation on a family recipe she received in the 1990’s which was too spicy for her, then, small children. So she tamed it down and it was a hit with her family. Mrs. Chapman has never referred to it as Mississippi Roast, in their home is is simply “roast”.
Now usually when I put a roast in the slow cooker, I will braise it first to give it a bit of a crust and seal in the juices, but you don’t have to do it here, unless you want to. It was a good thing yesterday, as I was feeling even less ambitious than usual about preparing a meal! I just wanted to dump it in the crockpot and leave it. Which is exactly what I did.
Here is the basic recipe for “Mississippi Pot Roast”:
- 3 to 4 lbs of beef roast (your choice, I used boneless chuck roast because it was on sale)
- 1 packet of dry Hidden Valley Ranch dressing mix
- 1 packet of Au Jus Gravy mix (Chapman prefers McCormick, but any brand is fine)
- 1 full stick of butter (Keep calm, I never said this was a healthy recipe, just delicious!)
- 5 or 6 pepperoncini peppers (more if you like it more spicy, less if you don’t)
Put the roast in the slow cooker, add the other ingredients, set the cooker to low and let it go for 6 to 8 hours or until tender. (I sprinkled some black pepper and Mrs. Dash Garlic seasoning mix over the roast after I had covered it with the ranch dressing and gravy mix).
Shred the meat with two forks and serve with potatoes, rice or noodles. Or- – do what I did. Buy some tasty Ciabatta onion-poppyseed rolls and make sandwiches. I made some roasted Spicy Chipotle Brown Sugar yams to go with them and it was a simple, delicious and satisfying supper!
Here are some pics of the process:
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