I might have hit the slow cooker dinner Holy Grail. I recently lamented that seemingly every slow cooker recipe I find is some variation of chicken and cream of mushroom soup. Enough with the cream of mushroom soup.
Cathy touted this roast as one of her family’s favorite dinners, and I pinned it immediately. I put it on our family’s weekly meal plan, and didn’t think too much about it. The night came to make it, we fell appropriately in love, and when I set about to write this post, I found out about a zillion other people have too.
So many people, in fact, that The New York Times wrote about it. Mississippi roast has an utterly charming backstory, as all the best recipes do.
This particular recipe is Ms. Chapman’s original, artificial mixes and all. The paper has a more homemade version that skips the MSG, but right now, I just can’t be bothered.
To make Mississippi Roast for 6, you will need:
- 3 lbs chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 6 T butter
- 1/4 C water
- 5-6 pepperoncini
Pour water in the bottom of the slow cooker. Add roast and sprinkle the two mixes on top. Place butter and peppers in slow cooker and cook on low 8 hours. Use two forks to shred beef, and serve hot.