My sister found this roast on Pinterest originally and they really liked it, so I thought I would try it for the blog. The recipe is a whole like what I do to make my Spicy Italian Beef, except that you use Ranch Dressing mix instead of Italian and less of the spicy seasonings. This recipe makes a really good beef gravy that is perfect with mashed potatoes or you could serve it with egg noodles or even rice. The results were wonderful and you do it in the slow cooker. You throw it all in the night before or in the morning before you go to work and it's ready when you get home. As far as I can determine this recipe originated on a blog called Laurie's Life http://lseo.blogspot.com/. I certainly want to give credit where credit is due and Laurie has a hit here. You will be surprised to see how few ingredients you need for this:
Roast (I used about a 4 lb chuck roast,. I do think the chuck roast works best. )
1 envelope of ranch dressing mix
1 envelope of au jus mix
1 stick of butter
pepperoncini peppers (the original recipe used about 4 or 5 whole peppers, I used the pepper rings and mixed some pepperoncini and jalapeno rings)
I added a sprinkling of black pepper and a sprinkling of seasoned salt, but that is very optional.
Spray your slow cooker with nonstick spray. It makes clean up so much easier. Place your roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt. Sprinkle the top with the ranch dressing mix and the au jus mix. 
Place peppers on top of mixes. I used a mixture of jalapeno and pepperoncini peppers. I like the pepper rings because they disintegrate in the cooking process and just become part of the gravy. My family is not big on peppers and they never see them this way. Don't leave these out though, because they really add flavor to this. If you don't use too many, they don't even add noticeable heat. 
Add the stick of butter on top! The butter is what makes the gravy in this soooo good! Set your slow cooker to 8 hours on low and forget it. You do not add any additional water to this! Your roast will be tender and delicious and will have made it's own gravy! I served with mashed potatoes, but you could serve with egg noodles or for our deep south folks, rice. 
Mississippi Roast!
Gotta try this, sounds great! Only thing I would change is using a slow cooker liner instead of nonstick spray. Love those things, no clean up at all!!
ReplyDeleteI hope you like it, we did!
DeleteI have never tasted nor made a roast so easy n moist! My husband hasnt liked roast in over 20 yrs nor would he eat it becuz of having so much of it when he was younger but he tasted this n went back for more!!! Unbelievable! Ty so much for sharing this!
DeleteI just put this bad boy in the crock pot. I used 3 different hot peppers straight from the garden. Hoping for the best!!
ReplyDeleteThis Wisconsin girl gives an A+ to this roast. Loved the bit of heat. Great gravy. Plus my fussy son liked it, too.
ReplyDeleteIsn't it a keeper? I will be making it regularly. So glad you all liked it also!
DeleteYUM, gonna be making this!!!!
ReplyDeleteThis looks amazing! Do you happen to know the nutritional value to the recipe?
ReplyDeletewhere do you find the au jus mix
ReplyDeleteI am sorry I can't reply directly to your comments but the reply function hasn't worked on here for a while now. As far as nutritional value, I don't know that. I don't ever even attempt to give it, because I don't want to misinform anyone.
ReplyDeleteThey au jus mix can be found in the aisle of your supermarket with the gravy mixes, chili mix, stew mix and such. It's just in a packet like gravy mix.
I made this dish last week and it was a hit with the family! It was delicious and very moist. The peppers added a very nice flavor to the gravey that it makes. It was super easy to throw together. Thanks for sharing the recipe with us. I will making this roast again and again!
ReplyDeletedo you cook it on high or low for 8 hours?
ReplyDeleteAngie, you cook it on low for 8 hours or you could cook it on high for about 5 hours depending on your slow cooker.
ReplyDeletedo you use the mixes dry or add water to them as the directions call for?
ReplyDeleteI was wondering the same thing.
DeleteI was wondering the same thing
DeleteI was wondering the same thing.
Deletejust like the recipe states... use them dry! Do not add water! The Crock pot has its own magical way of creating the moisture needed to make the gravy!!
DeleteThis roast sounds delicious! What vegetable do you think would make a good substitute for the peppers?
ReplyDeleteI made this roast Monday and my husband loved it! I agree the peppers give it some zing and it was amazing! I love your blog and all the recipes because I had ran out of ideas for meals until I found your blog. Thanks!
ReplyDeleteJust put this on and am hoping to have it done for when my wife is off work at 2:30. I will let you know how it worked out!!!
ReplyDeleteThis is the best tasting roast I've ever eaten. The pepperchinis make the flavor burst. Friends and family enjoyed my Sunday meal today. I fixed pintos, boiled taters with butter and biscuits. My boyfriend was freaking out because he is so old school and not much on changes (used to potatoes, carrots and onion soup way) He absolutely loved it. I kept catching him sneaking to the crockpot for a little taste sample before suppertime, lol. Friends are planning a big cooking soon and want me to fix a couple deer roast this way...yummy!!! BIG HIT!!!!! Thanks again!!!
ReplyDeleteI am so glad to hear that you all enjoyed it. It is a really good way to prepare roast. I might never do it any other way...lol.
ReplyDeleteSo HOW spicy is it? We don't like hot or jalapenos?
ReplyDeleteYou do not add water. Just they dry mixes and the butter and peppers. The butter and juices from the roast make enough liquid since there is no evaporation in a slow cooker.
ReplyDeleteSprinkle the dry mixes on top of roast. Do not add water. My family loved this recipe.
ReplyDeleteI've made this several times and it's delicious. I think the seasoning mixes make the gravy salty enough without adding any extra salt ( and I'm a salt person) This is great with mashed potatoes. I wish I had some right now!
ReplyDeleteDoes the Ranch dressing mix make it Ranchy or just give it flavor ? My husband really doesn't Ranch at all!!
ReplyDeleteWhat size slow cooker did you use? I have a 6 qt. Will that be too large?
ReplyDeleteA 6 quart should be about right.
ReplyDeleteMade this today and it was amazing!!! Hubby loved it too! This is a keeper! Thanks for sharing!
ReplyDeleteI am making this today,I hope it taste as good as it looks!!! Yummo
ReplyDeleteHave made this roast recipe a few times and it's been a hit each time. I serve it with egg noodles. Delicious! Thank you for sharing!
ReplyDeleteCan't stand the taste of Ranch dressing, what could I use in place of it? Doesn't matter if it doesn't taste a thing like Ranch dressing, I'll know it's there and won't be able to eat it.Want to make this though,any ideas?
ReplyDeleteCan you add potatoes & Carrotts to the roast in the crockpot? Wasn't sure if there was going to be enough juice to cook those! Love this recipe
ReplyDeleteMy mom made this roast last week and it was really good. The house smelled wonderful! It's her new favorite, and in my top 3.
ReplyDeleteWill try this!
ReplyDeleteI book mark this awhile back,,and its cooking now,,,,can't wait to eat ,,,,
ReplyDeleteCould you cook this in an electric fry pan on low b/c I don't have a crock pot. Mine broke and I haven't gotten another one yet. My husband doesn't like ranch dressing at all but I will try it and won't tell him that it's in there. also the peppers, do I need to put them in there b/c I can't eat anything spicy. Thanks for getting back to me.
ReplyDeleteI made this for dinner last night. I almost left out the peppers. Glad I didn't! Great and tasty receipe. Thanks....
ReplyDeleteI'm cooking this right now.. I left out the peppers cuz my boy friend wouldn't eat it if they were in there.. I'm making mashed potatoes to go with them and sweet tea and cornbreads recipe for dinner rolls, the roll recipe that you also can use to make the gooy cinnamon rolls.. Your recipes are some of our family favorites! Thank you so much!
ReplyDeleteI making this roast this weekend! Can't wait!
ReplyDeleteThis sounds so good! Trying it out this weekend :)
ReplyDeleteWould this recipe work on a pork tenderloin
ReplyDeleteAnon. who doesn't like Ranch - I've made it by mixing a couple of cans of Cream of Mushroom soup with a packet of dry Lipton Onion Soup mix. I've not used the butter though. The juices from the roast combine with the soups to make a gravy.
ReplyDeleteI can't wait to try this one. It sounds great.
Yes it works on pork tenderloin...... and for the one who asked about the ranch dressing :the ranch added is what makes it "creamy gravy"--substitute with a cream soup -try different ones -ex- cream of celery, cream of mushroom and I have used the cream of chicken when I was out of everything else- it wasn't bad :) ---even the golden mushroom soup is an excellent alternative.
ReplyDeleteAnd I add the dry onion soup mix to this because I love the flavor :) I may have to try the au jus mix though -I don't think I've ever seen it -lol- wonder if it would be too strong to use both the au jus mix and the dry onion soup mix? Someone was asking about adding the potatoes and carrots to it - when I first got this recipe, they didn't have slow cookers -we used a huge stainless steal soup pot and added all our vegetables in it or a big roaster and cooked it slowly in the oven- It made the vegetables delicious- but I think we did have to add some water- I just can't remember :( been so long - once I started using slow cookers I believe I cooked them separately and before they got too soft would add them to the roast, spoon some of the gravy over them and leave in for the last hour or two of cooking-for those who run in and need everything to be ready-even just a few minutes in with the roast is better than not at all and by all means-you can cook the veggies the night before. They have better slow cookers now, so I'm not sure if the same rules apply about vegetables - My first ones said not to slow cook carrots and potatoes- I think that may have changed now - check your slow cooker book that came with it :) ...... Btw-Kathy,I haven't been able to register with a name so sorry bout the "anonymous" ...I love reading through all the recipes - which I had had them when I had people to cook for. :) Some of the "southern basics" I had but the differences here and there sure would have been fun to try !! :) thanks for sharing !!!
I've never tried the pepperoncini and jalapeno rings on it -which now seems odd since I moved to Texas over 30 years ago ! lol Can't wait to try that !
ReplyDeleteYou not really southern if you don't eat rice with your gravy mashed potatoes are ok but is rice is a must in any "Southern" gravy dish.....
ReplyDeleteI made this tonight. It was great but it didn't make gravy. Not sure why...so after it was done I removed the roast and then poured the juice in a pan on my stove and thickened it. Only took a few minutes and it was great over rice. Half of my family hates peppers....half hates ranch and they ALL loved it. Was not too spicy for myself or grandson who suffers with acid reflux. I was so happy also that there were no signs of the peppers or the grands would not have even tried it. I will def be making this again! Thank you Thank you Thank you!!
ReplyDeletedo you know what temp is low? my slow cooker has a temperature dial instead so not sure if 200 is too low to cook it safely?
ReplyDelete