CocoaMotive: Be cautious of this if you are watching your sodium intake! I had heard so many great things about this roast but the ranch dressing made it so extremely salty I couldn’t eat it. Plenty of people love it though.
3y3h8u: This is one of the most delicious slow cooker roast I’ve had. I make it usually over white rice or egg noodles. If you get the low sodium packets, it shouldn’t be as salty. 10/10 would recommend.
Legeto: If you really wanna go the extra mile cut a few onions into quarters and throw it in the pot. Then poor a little juice from the peppers in with the roast. I also usually half the butter and ranch because it is a little over salty. **DONT** add carrots or potatoes to this. It absorbs all the tangyness from the pepper juice and taste funny. Not bad, but I prefer carrots and potatoes with the leftover gravy on top.
DougEECummings: Full recipe from [TipHero](https://tiphero.com/mississippi-roast/)
**Slow Cooker Mississippi Roast**
Prep: 5 Mins | Total: 8Hrs 5 Mins
Serves: 6-8 servings
Difficulty: Easy
**Ingredients**
* 3 Pounds Chuck roast or bottom round roast
* 1 (1 oz) package Au jus gravy mix
* 1 (1 oz) package Ranch salad dressing and seasoning mix
* 4 Tablespoons Butter, cut into 4 pieces
* 4-8 Pepperoncini peppers (optional, but recommended)
* ¼ Cup Water
**Directions**
1. Add ¼ cup water and the chuck roast or bottom round roast into your slow cooker insert. (You can sear the roast on the stovetop before adding it to the slow cooker for a more roasted flavor, if desired).
1. Sprinkle the ranch seasoning mix and au jus gravy mix over the top of the roast. Top the roast with pieces of butter and place the pepperoncini peppers around the roast.
1. Cook on low for 8 hours or on high for 5 hours. If possible, flip the roast over about halfway through the cooking process to allow the roast to cook more evenly.
1. Shred the roast and serve warm with the cooking juices and pepperoncini.
mhazheer: thanks for posting all these gifs recently 🙏🙏🙏
TheLadyEve: I’ve done a version of this in my pressure cooker. I had my doubts, but it actually came out quite well.
KitKatBrickBrack: Does the au jus mix have gelatin in it? It looked almost like real stock at the end, and my lazy ass may try it if it still has the boney goodness.
peterpanisavampire: When I sear beef, I use lard. It’s awesome.
cassette_nova: Yes sir
PotassiumPomegranate: Not sure the butter is even needed honestly. Unless that is really really lean roast.
pdmock: My sister also uses an italian packet
Duckasarus: Everyone’s a critic on this sub reddit.
craic-house: Yummy. I’m now hungry.
Timeforadrinkorthree: Yummmy
Coleslawslinger: Searing without salt and pepper is a damn shame. No flavorful crust? Even worse that it uses water and not stock. Who is this feeding, someone allergic to spices?
wanderer_O8: From Mississippi, and I’ve literally never seen a roast cooked that way..
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bornleverpuller: These are getting worse, it’s not a recipe if you used packet ingredients. It’s convineince food, may as well just buy a ready made pulled beef pack
leftbeef69: I make this and love it!
Except we don’t add any water and we use an entire stick of butter (real butter). And I add potatoes, carrots, and onions.
It’s not very healthy so it’s definitely a treat for us.
Josh18293: This looks disgusting. Why not season it yourself cheaper and make your own gravy after the slow-cook? Lazy.
Cover surface of roast with kosher salt, 1 tsp ground black pepper, 1/4 tsp cayenne, 1 tsp dry thyme, and 1 lemon’s zest. Sear all sides in veg oil till medium brown. Add 1 cup of liquid to slow cooker (stock, broth, water, wine, etc.). Slow cook on LOW for 8 hrs or HIGH for 3-4 hrs. Take out roast, add liquid to pan. Whisk in a few tbsp of butter to liquid. If you like, you can add a few thyme/oregano/rosemary sprigs at this time if you like, reduce.
So much better.