Mississippi Roast Recipes
MISSISSIPPI ROAST
Pot roast perfection that's packed with flavor thanks to Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. It pulls apart like a dream.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 7h35m
Yield 6
Number Of Ingredients 8
Steps:
- Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
- In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
- Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
- When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 5.4 g, Cholesterol 161 mg, Fat 50.3 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 21.8 g, Sodium 1127 mg
MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST
Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.
Provided by Pokerman11
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
- Cook on Low for 8 hours.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 5.8 g, Cholesterol 151.2 mg, Fat 39.3 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 17.3 g, Sodium 1479.1 mg
MISSISSIPPI POT ROAST
Provided by Food Network
Categories main-dish
Time 8h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.
MISSISSIPPI ROAST RECIPE BY TASTY
Here's what you need: boneless chuck roast, flour, salt, pepper, canola oil, butter, pepperoncinis, mayonnaise, apple cider vinegar, dried dill, paprika, fresh parsley
Provided by Tasty
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.
- In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
- Transfer the meat to a slow cooker and top with butter and pepperoncini.
- Cover the slow cooker and set it to low.
- In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
- Spread over the meat, and cook on low for 8 hours.
- Remove the roast and shred with two forks.
- Return meat to the slow cooker, and stir to mix in the juices. Serve with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 344 calories, Carbohydrate 6 grams, Fat 20 grams, Fiber 0 grams, Protein 33 grams, Sugar 2 grams
MISSISSIPPI ROAST (CROCKPOT)
I am putting this here for safe-keeping, it looks great! From the gal who posted this recipe on the site called Sweet Tea and Cornbread: "I used a mixture of jalapeno and pepperoncini peppers. I like the pepper rings because they disintegrate in the cooking process and just become part of the gravy. Don't leave these out though, because they really add flavor to this. If you don't use too many, they don't even add noticeable heat. The butter is what makes the gravy in this soooo good!
Provided by Scoutie
Categories Meat
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spray your slow cooker with nonstick spray.
- Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.
- Sprinkle the top with the ranch dressing mix and the au jus mix.
- Place peppers on top of mixes.
- Add the stick of butter on top.
- Set your slow cooker to 8 hours and forget it.
- You do not add any additional water to this.
- Served with mashed potatoes, but you could serve with egg noodles.
Nutrition Facts : Calories 881.5, Fat 51.5, SaturatedFat 27.1, Cholesterol 360.7, Sodium 2453, Carbohydrate 9.3, Fiber 0.9, Sugar 2.4, Protein 97.6
MISSISSIPPI ROAST
Make and share this Mississippi Roast recipe from Food.com.
Provided by scorbish
Categories Easy
Time 9h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
- Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
- As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.
Nutrition Facts : Calories 682.5, Fat 37.2, SaturatedFat 13.7, Cholesterol 239.8, Sodium 3152.5, Carbohydrate 15.2, Fiber 2.4, Sugar 4.9, Protein 74.2
MISSISSIPPI ROAST
An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of "au jus" gravy mix and a handful of pepperoncini. And you can certainly cook it that way. The raves are justified. But replacing the packaged mixes is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. Cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick. (If you're in the market for a slow-cooker, our colleagues at The Wirecutter have spent a great deal of time testing them. Check out their guide to the best on the market.)
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
- Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
- As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 22 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 0 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 600 milligrams, Sugar 0 grams, TransFat 0 grams
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