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Mississippi Roast

This recipe went viral on the internet!  I saw it everywhere and I thought, "I don't need to make it.  I don't want it on my website if everyone else has it one their website."  After a few months, I finally gave in and decided to try it.  Boy, was I missing something big!  So easy, and so delicious!!

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  • One 3 - 5 pound beef roast
  • 2 tablespoons olive oil or vegetable oil
  • salt & pepper, to taste
  • 1 packet Hidden Valley Ranch dry dressing mix
  • 1 packet dry onion soup mix or
    1 packet of dry au jus mix
  • 1 stick butter, not margarine
  • Peperoncini peppers (banana peppers),
    as many as you'd like for your taste

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Sprinkle some salt and pepper on all sides of your roast for a really good flavor.

Heat oil in a large skillet and brown the roast on all sides.  (This is not a necessary step, so eliminate it if you'd like.)    If you do like to brown the meat, set your heat high and sear the roast quickly to lock in all the juices.  Brown each side of the roast for 2 - 3 minutes.  

Transfer the roast to the crockpot.  Put the stick of butter on top of the roast.  Sprinkle the packets of Ranch dressing and soup mix or au jus mix.  Whichever one you chose to use.  Place peppers on top of the roast and along the edges.  Cook for 7 - 8 hours or until the roast reaches a minimum of 160° internal temperature.  

Slice the roast for dinner or shred it for sandwiches.  Then tell all your friends how good it is!  

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