I never thought I would be writing the recipe for Mississippi Roast. It is readily available on the internet. But already three times this year I have had requests for a warm and simple slow-cooker meal to ease the discomforts of our cold and rainy winter. And each time, I have recommended the Mississippi Roast.
The recipe for Mississippi Roast is attributed to Robin Chapman, from Ripley, Mississippi. Her recipe appeared in her church cookbook, Beech Hill Church of Christ: Sharing our Best, a little over a decade ago. Since then, it has gone viral – becoming one of the most downloaded of all recipes.
I make this meal about twice a year, and I like to serve it with a full bodied, rustic red wine – like our 2014 Zinfandel.
- 1 chuck roast, 3-5 pounds, tied
- 1 stick of butter
- 1 pack of dry ranch dressing
- ½ dozen or more pickled pepperoncini peppers.
Place the chuck roast in the bottom of the cooker (you can brown it first if you like). Place the stick of butter and the contents of the packaged dressing on top of the roast, and surround it with the peppers.
Cover, and turn the slow cooker on low. Cook undisturbed for 8 – 10 hours.