If you’ve ever perused Pinterest for recipes, you probably know about Mississippi Roast. A mouth-watering Internet sensation, Mississippi Roast is made by cooking chuck roast in a slow cooker with a stick of butter, powdered ranch dressing, powdered gravy or onion mix, and pepperoncini. Fans write about Mississippi Roast as if it’s the best thing they’ve ever eaten. If you’ve been salivating over Mississippi Roast, but haven’t tried it due to the long list of artificial ingredients in powdered mixes like ranch dressing, this is your lucky day.
Mississippi Roast, meet PRIMAL KITCHEN™ Ranch Dressing. PRIMAL KITCHEN™’s all-natural ranch transforms Mississippi Roast into a healthy, wholesome meal with no artificial or questionable ingredients. The dressing flavors the meat and creates a tangy, incredibly rich sauce with hints of dill and chive.
Simply put the meat in the slow cooker, sprinkle in some pepperoncini, pour the dressing on top, and you’re good to go. This is Mississippi Roast as it should always be eaten.
Time in the Kitchen: 5 minutes to put ingredients in slow cooker, plus 6 to 8 hours cooking time
- 1 boneless chuck roast, 3 to 4 pounds (1.4 kg to 1.8 kg)
- 1 teaspoon kosher salt (5 ml)
- 1/2 teaspoon ground black pepper (2.5 ml)
- 1 tablespoon butter, cut into small cubes (15 g)
- 8 whole pepperoncini or 1 cup/150 g chopped pepperoncini
- 1 bottle (8 fl oz) PRIMAL KITCHEN™ Ranch Dressing (237 ml)
Rub the salt and pepper all over the roast.
Place the roast in a slow cooker set on low. Scatter butter cubes on top of the roast. Scatter pepperoncini on and around the roast. Pour PRIMAL KITCHEN™ Ranch Dressing over the roast. Cook 6 to 8 hours, until the meat pulls apart easily with a fork.
Slice or shred the meat. Pour the sauce in the slow cooker on top of the meat. (If the sauce has separated and seems oily, whisk the sauce in a bowl before pouring over the meat. If the sauce seems too runny, pour into a saucepan and simmer 10 to 20 minutes to reduce and thicken).
If desired, serve the roast with more pepperoncini, plus fresh dill or chives.
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