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February 04, 2017

Mississippi Roast

By Worker Bee
19 Comments

PrimalIf 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.

Servings: 6

Time in the Kitchen: 5 minutes to put ingredients in slow cooker, plus 6 to 8 hours cooking time

Ingredients

Primal

  • 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)

Instructions

Primal

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.

Primal

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19 Comments on "Mississippi Roast"

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Laura
Laura
1 month 21 days ago

Is the butter amount correct?

Shary
Shary
1 month 21 days ago

I think one or two tablespoons of butter would about right. The original dish calls for an entire stick of butter, but most chuck roasts do contain some fat. I can’t see any logical reason for throwing in a lot more. The idea that fat won’t make you fat is an internet meme with no truth to it. Even on a strict Paleo diet, weight loss will come to a screeching halt if you eat enough of it.

2Rae
2Rae
1 month 19 days ago

I eat a lot of fat (at least it seems like a lot – 2 TBL spoons in my one cup of coffee) and I don’t get fat, I don’t get hungry either so I guess my amount must be ok for me.

Jeff Terrill
Jeff Terrill
1 month 21 days ago

I was looking to the comments section to see if anyone else noticed as well. The first paragraph mentions a full stick and the images definitely look like well over a tablespoon of butter and more like a full stick.

Laura
Laura
1 month 19 days ago

I had the same thought at first. Then I realized that this recipe uses ranch dressing instead of ranch dressing mix, so the oil in the dressing is replacing most of the stick of butter from the original recipe.

Monikat
Monikat
1 month 15 days ago
I made this tonight exactly as the recipe dictates (so only with the 1 TBsp butter). I’ve never made a roast before. I’m pleased to say that my husband, my teen, and my tween liked it, which is like hitting the minuscule Venn diagram intersection…or another way to put it, BINGO! After dinner, my husband confessed that has always hated roasts growing up, so he was pleasantly surprised. A few thoughts: 1) Wow this is a heavy, sort of oily dish. The meat glistens with oil from the sauce; it’s not a creamy sauce after the process is over. 2)… Read more »
Elizabeth Resnick
1 month 21 days ago

I hadn’t heard of Mississippi Roast, but I recently made chicken breasts with a ton of butter in the slow cooker. The meat was so moist and easy to shred, then season and top with different veggies for a bowl. One day I did southwest seasoning on the already cooked chicken, and topped with avocado and salsa. I also seasoned with oregano and lemon juice and topped with cooked spinach, tomatoes and olives for a Greek bowl. Either way, I have to say the butter definitely added something!

Shary
Shary
1 month 21 days ago

This recipe sounds much better than the original version, according to what I looked at online. Those powdered flavor packets usually consist of a load of salt plus a lot of artificial ingredients and/or weird chemicals that supposed mimic real flavors. I never use that stuff. Also, the whole cube of butter, as originally called for, seems like it would result in a very greasy dish.

Ross
Ross
1 month 21 days ago

Is that grass-fed butter? It looks whiter than the dressing.

TheMadRoot
TheMadRoot
1 month 20 days ago

I am curious as well. Snow white like that, I bet this is goat butter! Oh my favorite!

Sarah
Sarah
1 month 21 days ago

I made the version from Do You Even Paleo, It was great–especially if you don’t have a bottle of Primal Kitchen ranch dressing handy.

http://www.doyouevenpaleo.net/pepperoncini-shredded-beef/

Laura
Laura
1 month 19 days ago

Thanks for sharing that link. I don’t have Primal Kitchen ranch dressing handy, but I do want to try this.

bayrider
bayrider
1 month 20 days ago

It’s in the pot now, will be ready by game time. I’m definitely going with the full stick of Kerrygold, more butter is always better, everyone here should know that. This is a total guy dish, easy prep with a large yield of meat, I expect to add it to my repertoire, thanks!

bayrider
bayrider
1 month 20 days ago

Fantastically Tender! And the butter didn’t hurt!

2Rae
2Rae
1 month 19 days ago

I agree, Everything is better with butter……. that’s what I always say.

Amy Stainthorpe
1 month 19 days ago

This looks AMAZING and I love a slow cooker recipe! I won’t lie though, being from the UK I did have to google what ‘chuck’ was – haha! Looking forward to making this now

Andrea Milegich
Andrea Milegich
1 month 18 days ago

Would this work as a pressure cooker recipe?

Lee
Lee
1 month 9 days ago

It does – make in in an InstantPot often. And yes – a full stick of butter is what is called for in the original recipe. Yes, it makes the sauce somewhat oily, but the butterfat flavor, along with the milk solids, is part of the end result. I’m sure you can make it with less butter, but you will end up with a somewhat different flavor.

Linda Eggleston
26 days 15 hours ago

I made this for Sunday dinner, my husband loved it, it was so tender. I am trying to convince my husband to go full Primal. Great Recipe

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