Taste the Trend: Mississippi Roast

Cook book author and recipe developer, Mary Jane Miller was put to the task again with a recipe for Mississippi Roast that has taken over the internet! Mary Jane actually liked the recipe as it was, saying it was “soooo yummy.” What she didn’t like was all of the pre-made mixes it uses because of the sodium and preservatives they contain.

What she did and why:

  • onion goes on the bottom of the cooker alone so it can caramelize a bit. Slow cookers heat from the bottom, always put your veggies in first.
  • the beef is plopped on top of the onion. I wanted to preserve the simplicity of this recipe so I skipped the searing before cooking. It does add some flavor, but after 8 hours of cooking, it makes little difference especially with all those other flavors going on.
  • ditch the commercial chemically Ranch mix. I like to make my own and keep it on the shelf. It tastes great, has less sodium and no preservatives.
  • ditch the broth or au jus mix. I used a teaspoon of organic beef base instead. It has so much more flavor than canned beef broth.
  • stem the peppers. Do your guests a favor.
  • less butter. I love butter, but 4 Tbsp. left an obvious fat layer on top of the juices. The original recipe uses a whole stick. Yowsers! I cut it back to 2 Tbsp. The butterfat still carries all those flavors, but without the oil slick.
  • make the most of those juices. We love French dip sandwiches. The roast served this way is stellar. Michael said he didn’t know what he liked better the meat or the dipped bread.

Updated Mississippi Roast
Prep time: 10 minutes
Ready in: 4 hours, 10 minutes

1 medium onion, chopped
1 (3-4 lb.) beef chuck roast
1 Tbsp. ranch dressing seasoning (recipe follows)
1 tsp. beef base (like Better than Bouillon organic beef base)
2 Tbsp. unsalted butter
1 cup pickled pepperoncini peppers, stemmed
12 crusty French rolls or bolillos

  1. In a slow cooker, scatter onions over the bottom. Place beef roast on top. Sprinkle with ranch seasoning. Spread beef base on top of the seasoned roast. Top with butter. Tuck peppers around beef. Cover and cook on high for 4 hours or low for 8.
  2. Shred beef with 2 forks, stirring into juices. Serve on crusty rolls ladling juices into cups for dipping.

Makes 12 servings

Tips: This is also good with noodles or mashed potatoes.

Ranch Dressing Seasoning Mix

This is handy as a dressing mix, but also tastes great on popcorn, steaks, baked potatoes, and as a dip.

3 Tbsp. dried parsley
1 Tbsp. dry dill weed
1 Tbsp. dry garlic powder
1 Tbsp. dry onion powder
2 tsp. kosher salt
1 tsp. ground black pepper

Grind all together in a spice mill or blender. Store in a tightly sealed jar for up to a year.

For creamy ranch dressing: 1/3 cup mayonnaise or Greek yogurt, 1/4 cup buttermilk.

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