Crock Pot Thursday: Mississippi Roast
  • beef roast
  • 1 package dry ranch dressing mix
  • 1 package au jus mix
  • 1 stick butter
  • 5 pepperoncinis
  1. Plop the roast in the crock pot.
  2. Sprinkle ranch and au jus on top.
  3. Put butter stick right on top like a crown-o-deliciousness, and lay pepperoncinis around the butter stick.
  4. Cover and cook on low 7-8 hours.
  5. Slice and put on crusty rolls for French dip sandwiches, using the leftover liquid (fat skimmed off) as dip, or make a gravy from the drippings and serve with mashed potatoes.

We are definitely on a roll with our picks. I feel like I've been saying this a lot lately, but this recipe has made it to the top of my crock pot favorites list. EASY, YUMMY, NOT LOW CAL. Butter makes everything better, right? This makes lots of juice, so I skimmed off as much fat as I could, dumped all of it into a pan and thickened with a flour slurry, which turned out to be one of the most flavorful gravies I've ever tasted. We drizzled over our entire plate of food it was so good. The pepperoncinis add such a unique flavor that it puts this roast recipe over the top. Don't be afraid - they are spicy on their own but the meat and gravy are not.


We thought this recipe was yummy! We did the recipe just as it said and thought It had a good flavor. I thought it would be a little spicy but I was wrong. My two year old ate this without any hesitation. We served as French Dips and of course the au jus was delicious. Will make again!
Recipe by Funny Is Family at