Mississippi Roast Recipe (2024)

I don't understand folks fussing about stirring together a few ingredients to make an impromptu "ranch dressing." Also fussing about the amount of fat. You put 6 T of butter in there. What do you expect? It's all delicious! Dump the whole big jar of pepperoncinis in is my only tweak. Y'all leave my Sammy alone. He works hard to bring you this stuff.

Delicious, but Holy Greaseball Batman! Who eats a chuck roast cooked with a stick of butter? Is thatas much fat as the average adult should eat in a year?
The butcher removed the outer fat. I seared the roast in olive oil, with no butter, mayo, etc., added 10 pepperoncini, a cup of white wine, 1.5 cups low sodium beef stock, a handful of fresh thyme branches, 6 peeled garlic cloves, & a slight sprinkle of crushed red pepper flakes. Then cooked it for 6.5 hrs. Incredibly delicious.

My wife made the recipe. She confused Porcini Mushrooms with Pepperoncini. A delicious mistake.

Yes, of course. Three or four hours at 250 ought to do it, in a covered Dutch oven, maybe longer if your roast is large.

I'm amazed by all of the anti-fat comments. America has been suckered by low-fat diets and processed low-fat foods for decades and we have rampant diabetes and other diseases. Read the new research! If you just don't care for fat, chill this dish in the fridge or freezer then skim the hardened fat off. How could 4 Tbs of butter distributed through a whole dish with a lot of it left at the bottom of the crockpot be bad for you? Strikes me as paranoia.

Personally, I am grateful for the alternative to the packaged items, as I have all the ingredients in my pantry already, and I don't usually have packaged salad dressing on hand. Thank you NY Times, for this option, in spite of all the criticism you're getting for it.

Homemade Buttermilk Ranch Dressing
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tbsp chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon of dry dill (or a teaspoon chopped fresh)
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1 In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
About 1 1/2 cups. Keeps for a week, covered in the fridge.

I cut the butter in half from the original recipe. You could go with even less. But I wouldn't forgo entirely. You want some fat to combine with the crust to make a kind of "gravy."

Sorry? Leftover beers? I don't understand!

Would love to see Dutch Oven alternative instructions.

Cooked this yesterday in a 300 degree oven for 3.5 hours in my le creuset dutch oven and it came out FABULOUS

In another article on his interpretation, Sifton said, "I seared the roast before placing it in the slow cooker, browning it aggressively beneath a shower of salt and pepper and a coating of all-purpose flour that I hoped would create a fond, or base of flavor, to replace the gravy mix, and give some structure to the sauce."

I love this roast because it provides a couple of days of cooking reprieve for me. I gave it 5 stars simply because of the flavor/effort quotient. I'm also really confounded about the fat concerns here. A stick of butter is not that much fat considering it serves 6-8. Worry more about any empty carbs you may be serving along with that teaspoon or two of fat in each portion.

Loved it, absolutely delicious. But would not put the whole jar of peperoncini as some folks suggest if you are prone to acid reflux.

Does anyone know if this comes out hot or spicy because of the Pepperoncini?

Recommend getting trimmed brisket; otherwise very fatty

Weirdly bland? But ok

Excellent! I deglazed the pan with some broth, add that to the crockpot. Also added one chopped onion and some garlic powder. AND used a venison roast.

Skip half the ingredients. To the crock pot add:2.5-4 lb chuck roast1 envelope au jus gravy mix1 envelope ranch dressing1/2 stick butter1/2 - 1 jar drained pepperonciDone. 10 hours on low.If you want to get fancy:put a bed of sliced onions in first, 1/2 lb sliced mushrooms, and 1 cup heavy cream. Proceed with above instructions.When 75-year-old women have seconds and thirds, you know you've scored a hit!

2/24Crock pot 6 hours for 3.5# roastOven 3.5 hours for 3.5 - 4# roastMaybe cook in oven at lower temp Cooking in crock pot kept the roast browner

has anyone tried this with gluten free flour

Made this recipe for the 5th time to bring to a Super Bowl gathering. This attempt was far better than previous ones. Made it a day ahead using a 5 lb chuck roast - other cuts will not produce the gravy. Seared each side in a Dutch oven until I achieved a very dark crust. Key because you want to maintain the crispy exterior through the braising process. Tripled the ranch dressing & added that along with a 12 oz jar of pepperoncini and some brine. 225 degrees for 5 hours. Let it cool & skimmed.

This is amazing. We've found it comes out best done low and slow in a Dutch oven: 200 for 4hrs. I put in the whole jar of pepperoncini which is what really makes the dish.

Elaine says add the whole jar of pepperoncini

Fantastic results following the recipe almost exactly as written. Bought freezer bags expecting to have mountains of leftovers from 4.6 lbs of chuck, but folks went back for thirds. Just enough left over for 2 delicious sandwiches on fresh bolillo the next day. Next time will 1)make mashed potatoes to maximize the delicious gravy that benefitted immensely from a turn through the gravy fat separator 2) use whole pepperoncini (sliced was on sale); I loved the acid & heat but my guests needed less.

Made this recipe today and a couple of hints to make it even easier. After browning meat and any onions/garlic, deglaze the pan with the pepperoncini brine. Next, I add all of the ingredients for the ranch into the deglazed mixture - why dirty another dish!?! Worked perfectly.PS I know, not in original recipe, but I add them to most everything I cook.Note: I did use a Le Creuset Dutch oven and the oven at 300.

I’ve made this many times and it’s always delicious and always a hit! I do use the Hidden Valley ranch and Lawry’s Au Jus packets. I use a 1/2 to whole jar of peperoncinos and sometimes I add a can of French onion soup. I serve with mashed potatoes (Yukon gold). It’s hearty and simple to make and leftovers (if there are any) are also fantastic.