Mississippi Roast

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



  • 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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21 thoughts on “Mississippi Roast”

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    1. 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.

      1. 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.

      2. That was my thought at first, but Mark’s recipe does not really curtail the amount of fat. The original was the mix, with the butter being the dressing fat, whereas this one the fat is coming directly from the dressing. So it seems the additional fat is important. At least that’s my take.

    2. 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.

    3. 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.

    4. 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) I put my slow cooker on low for 8 hours, but I think next time I’ll try only 6, as the meat was a little more done than I would have liked.

      3) I did have to reduce the sauce, adding 20 min. to the process (and it never really thickened up, so it might take longer.

      4) Originally I mis-read my grocery list and bought 1.5 lbs. of grass-fed chuck. So the next day I was at a different store and grabbed 2 more lbs. of natural (not grass-fed) chuck (for half the price!) I cooked them together. The grass-fed had significantly–seriously, significantly–less fat than the natural. I ended up cutting gobs of fat off of the natural chuck. If I had to do it again, I’d go with the grass-fed especially since the dish is so heavy.


  1. 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!

  2. 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.

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

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

  3. 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!

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

  4. 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

    1. 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.

  5. 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

  6. This was so good and super easy. My husband is a picky eater and he loved it.