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Advocate staff photo by BILL FEIG -- Mississippi Roast 


Mississippi Roast

Original recipe is from Robin Chapman. When I tested it, I used less butter and dusted the roast with flour. The dry mixes are salty, so add salt sparingly. I did add black pepper and cayenne. My friends pierced the meat with thin slits and tucked slivered garlic into the meat.

3-4 pounds chuck, sirloin tip or rump roast

Salt and pepper (I added salt sparingly, black pepper and cayenne to taste and then dusted with flour)

1 (1-ounce) packet Hidden Valley Ranch Dressing Mix (dry)

1 (1¼-ounce) packet au jus gravy mix (dry)

1 stick butter (I used ½ stick cut into pats)

Pepperoncini peppers, amount you want as well as a little juice (I used about 8 peppers)

1. Sear roast, if desired, but it is not necessary.

2. Season with salt and pepper. Dust with flour if you like.

3. Place roast in slow cooker. Sprinkle dry ranch dressing mix over top of meat, followed by dry au jus gravy mix.

4. Add butter pats on top of meat.

5. Lay pepperoncini peppers and drip some of the juice on the meat.

6. Cook on low for 7-8 hours or until tender. Time will depend on size of roast.

7. Skim off fat before serving. Serve meat alone or over whipped potatoes, rice, egg noodles or quinoa.