Mississippi Roast

This is the BEST Mississippi Roast ever. I make it all the time.I make this often/sometimes with variations. I’ve used dry Italian dressing instead of ranch, lots of chopped fresh garlic too. We love it on toasted buns w/provolone cheese, sautéed onions and mushrooms. My family loves this. It shreds perfectly for sandwiches.

A truly delightful dish! I will definitely make this again. My husband and I just ate this for dinner and I’m already looking forward to leftovers tomorrow. Hubby was in love with it, too. Thanks for the recipe!

Great recipe, family really enjoyed it. the only thing I did different was to buy the Chuck roast pre cut up and browned it first in Dutch oven then into the oven at 250 degrees for about 3 hours until fork tender!

Made this yesterday – followed recipe with exception of adding a few pats of butter to the top of roast. Very tasty, husband and teenager approved! The meat was a little tough but I may have let it stay in crockpot too long, or the cut of meat wasn’t the best. I did baste it a couple times during cooking. Will make again!

Mississippi Roast Ingredients:

I was so disappointed in this recipe, but it’s probably just me. I don’t use salt due to blood pressure issues. I left out the salt, but didn’t take into account the salt in the au jus & buttermilk ranch packets. It was so salty I couldn’t eat it. I even tried the old trick of putting some raw potatoes in it to take out the salt. I hate to waste food, especaily meat, but this went into the garbage. Sorry…but this is the first recipe I can say I will not make again until I figure out a way to delete all the salt/sodium somehow.

I had to take all the juices in the crock pot, remove the grease from the rendered fat and then cut the broth with water. This helped greatly in reducing the salty taste but left the juices tasting weak. I added some red wine which added more heartiness to the broth. This saved the dinner. Not a recipe I’ll be repeating.