Mississippi Roast

OK, you guys we have all seen this on pinterest…

Well I had not until my sister suggested this is what I make for Christmas Day lunch. You see I was lucky enough to be able to have my brother and his family over for lunch. I knew they had tradition of dinner with her family so I didn’t want anything heavy. I asked my Facebook friends for ideas and my sis suggested this.

Um, sooooooooo glad I took her suggestion. Now I don’t know how it is really supposed to be served. I served it on buns with provolone cheese … amazing!!!

There were of course left overs which I heated up in the microwave with just cheese on top so it melted and ate that with a salad for lunch and/or dinner – no judgments please.

So this dish could not be more simple. Plus we got the roasts at Costco so two came in a package which you guessed it means I made twice in that time frame.  I have changed the recipe from what my sister sent and what I found on pinterest. I am using LESS butter! Gasp I know, but it is just as amazing I promise! The original recipe calls for an entire stick of butter, which is how we had it on Christmas. This time we did it with less and I was very happy with the outcome.

So 1 (2-3 pound) chuck roast goes into the crock pot on low.


Then you dump 1 packet of Dry Ranch Mix on top.

Slice up 8 tablespoons of unsalted butter


Drop in 5 pepperoncini peppers then cover and cook all day!

Remove peppers – learn from my mistake! Hubby ended up getting two stems in his sandwich – no good. ***You can also cut the tops off and return them back to the meat***

Remove the meat and shred. Now I try to take out as much of the fat from the meat at this point as possible. I know some people leave it so more power to you if that’s what you do … I remove it. Dump all the shredded meat back into the crockpot and stir into the liquid.

I serve this yumminess up on buns with provolone cheese. So good! Enjoy!

Mississippi Roast

2-3 pound Chuck Roast
1 Packet Dry Ranch
8 Tbsp unsalted Butter
5 Pepperoncini Pepper
1/4 Cup Water

Put chuck roast in your crockpot on low.

Dump dry ranch mix on top.

Slice butter and dot the top then throw in the peppers. Add water then cover with the lid cook on low 8 hours.

Remove peppers and discard.

Remove Roast and shred the meat, while removing as much of the fat as possible.

Return shredded meat to crockpot stir around in the liquid.
Serve on buns with provolone cheese!

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