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I read your feedback. You guys have asked me about recipes that set it and forget it type of foods, so I introduce you to this Mississippi pot roast. It is merely chuck roast seasoned with ranch seasoning, ground black pepper, and brown gravy mix, some people use au jus seasoning instead of the gravy mix, but I like to use Popeyes gravy; this is my twist to the Mississippi pot roast. The meat is slow cooked in the slow cooker for 8 hours and some butter, onions, and pepperoncini peppers. This Mississippi Pot Roast is one of the dishes I made for Thanksgiving, and it was one of the foods my family loved. They tore this apart. Let say it was a fan favorite, and everyone had more roast than turkey that day. So, a couple of weeks after Thanksgiving, the hubby asked me to serve this dish again. This Mississippi Pot roast used to be my go-to meal when I worked long hours and did not want to have fast food for dinner. I used to get up my regular time for work, 6:30 A.M roast, and by the time I got home, my dinner for the night was ready to serve. So, over the Thanksgiving holiday was the first time the hubby had my roast. I could have sworn I made it for him before, but he was amazed at how tender and soft the meat was. I cooked it for eight hours. You can serve this pot roast in so many ways, over mashed potato, over rice, with mixed vegetables how ever you want. It is also Keto friendly. Have you some cauliflower mash or rice and have you can a complete meal for yourself. My favorite side with this Mississippi Pot Roast is mashed potatoes. Before getting into the recipe, you guys know I love sharing the history behind the foods I cook.

“Fifteen or so years ago, by her recollection, a woman named Robin Chapman made a pot roast in her slow cooker. Now known as Mississippi Roast, it would eventually become one of the most popular recipes on the Web, an unlikely star with unlikely ingredients, a favorite of the mom-blog set.

Chapman lives in Ripley, Miss., but she did not call her pot roast Mississippi Roast, not then and not now. She just calls it “roast.” She used beef chuck to make the dish that first time and put a packet of dry ranch-dressing mix on top of the meat, along with a packet of dry “au jus” gravy, a stick of butter and a few pepperoncini. It was an on-the-spot variation of a recipe she had learned from her aunt, which called for packaged Italian dressing. Chapman wanted something “milder,” she said, so she swapped out the Italian for the ranch. She set the slow cooker to low and walked away. Some hours later, her family divided into their meal with glee. She has made the roast ever since. And largely unnoticed by food writers and scholars, the recipe has slowly taken on a life of its own.”

The story of that twisting road to fame began a few months after the dish’s creation, when Chapman prepared the roast for Karen Farese, a friend “since we were diapers,” Chapman said. Farese loved her dinner and eventually contributed a recipe for it to a cookbook put together by her congregation, the Beech Hill Church of Christ, also in Ripley. Farese did not call the dish Mississippi Roast either. She called it “roast beef.”

One Beech Hill congregant, Judy Ward, started making Farese’s recipe for Sunday lunch at her family’s home near Ripley, in Hickory Flat. Laurie Ormon of Bentonville, Ark., is Ward’s niece by marriage, and she told me she ate the dish when she and her husband were visiting the area in 2010. She wrote about it soon after on her blog, Laurie’s Life.


1 3–4 pounds chuck roast or your favorite type of roast

kosher salt and freshly ground black pepper, garlic powder to taste

packet of au jus gravy mix. ( I like to use the Popeyes gravy. I use half a cup. I find it tastier)

1 stick (4 ounces) unsalted butter

8 whole pepperoncini

¼–½ cup all-purpose flour, as needed (optional)

3 tablespoons olive oil

3 cup beef broth

2 Yellow onion, medium sized

1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning



Season chuck roast generously with salt, pepper, and garlic powder. Rub enough flour over the roast to evenly coat the surface.


In a large skillet pan, warm oil over high heat until extremely hot but not smoking. Sear the roast until browned and crusty on all sides, about 10 minutes total.


Place roast in the pot of a slow cooker. Pour beef broth around the roast, then sprinkle with seasoning mix, I’m pouring my Popeyes gravy on top with butter, and scatter pepperoncini over and around the roast.


Now cover the slow cooker and set on low heat for 6 to 8 hours. When ready, rip up the meat, mixing with the sauce in the slow cooker. Serve and enjoy.

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