Years ago I found this little gem on Pinterest and it has become a Medley staple. I have had to give the recipe to several mom-friends after kids have eaten it at our house. It's just that good!
Folks in Mississippi might not even know about this amazing crock-pot speciality. I have no idea why it's called Mississippi Roast. Whatever you call it, my family just wants to be called to the table if it's on the menu.
Folks in Mississippi might not even know about this amazing crock-pot speciality. I have no idea why it's called Mississippi Roast. Whatever you call it, my family just wants to be called to the table if it's on the menu.
Recipe
- 3-5 lb. chuck roast
- 1 packet Ranch salad dressing mix
- 1 packet Au Jus mix (with no MSG) or Brown Gravy Mix
- 1 stick butter
- 8-10 jarred pepperoncini peppers; pull stems off
- 1-2 Tbsp. of the pepperoncini juice
Directions
- Place roast in slow cooker.
- Sprinkle ranch packet and au jus packet over roast.
- Place the stick of butter on top of roast.
- Add the pepperoncinis to the slow cooker and pour the pepperoncini juice over roast.
- Cover and cook on low for 8 hours.
We love to shreed and serve over mashed potatoes with some of the gravy.
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