Sep 19 2014

Pinterest Hit or Miss: Crock-Pot Mississippi Roast

Time for another Pinterest Hit or Miss!  This crock-pot Mississippi Roast recipe I’m sharing today is perfect for those cold fall evenings ahead.


  • 3 lb top round roast (or similar)
  • 1 (1 oz) package Hidden Valley ranch salad dressing & seasoning mix
  • 1 (1 oz) package McCormick Au Jus gravy mix
  • 1 stick butter
  • 8 pepperoncinis


Place roast in crock-pot.  Cover roast with ranch seasoning mix and Au Jus gravy mix.  Place stick of butter on top and add pepperoncinis.  Note: Do NOT add water!  Cook in crock-pot on low for about 8 hours or until fork tender.  Once the roast is done cooking, skim off the fat and shred meat with a fork.  Enjoy with roasted vegetables (see my recipe below).

Mississippi Roast

My Review:

Variations: The original recipe calls for chuck roast, but we found top round on sale, so that’s what we used.  It also called for 5 pepperoncinis, but we really like them so we used 8.  I thought about using sliced pepperoncinis, but I’m glad I didn’t because you get some juice from the whole ones that you wouldn’t get if you used the sliced.

Tips:  Your meat should be fork tender.  If your roast is on the large side, don’t be afraid to increase the cooking time.  Also, roasts can be expensive; buy what is on sale!  Since it is just my husband and I, we had a lot of leftover meat.  We had 3 nights of meals out of it.  Get creative with your leftovers…instead of having pot roast 3 nights in a row, we used the meat to make tacos one night.  Check out my taco recipe and substitute the marinated grilled steak for shredded roast.  You could also serve as a sandwich on a toasted roll or make taquitos.

Hit or Miss?  A hit!  This dish is perfect for the upcoming fall season.  It is the perfect comfort food on a cold evening.  It will fill your home a wonderful aroma that will leave your family or guests thinking that you have been slaving in the kitchen for hours!


To serve with the roast, I made roasted vegetables.  I’ve never roasted vegetables before, but I have been missing out.  Oh my goodness they were so yummy and SO easy to make!  I didn’t have a recipe, I just kind of threw some veggies together.  Here’s what I did:


  • 1 onion
  • 1 zucchini
  • 2 carrots peeled
  • 8 small red potatoes
  • salt
  • pepper
  • olive oil


Preheat oven to 400º.  Chop veggies into similar size pieces:  I cut my onion in half and then quartered each half, sliced zucchini into thick slices then halved,  quartered my potatoes.  Place vegetables on baking sheet.  I lined mine with foil, but parchment paper would have been better, so it doesn’t tear when turning vegetables.  Drizzle vegetables with olive oil and sprinkle with salt and pepper.  Bake for about 50 minutes, turning vegetables halfway through.  Possibilities are endless; you can add yellow squash, garlic, bell pepper, tomatoes, broccoli, mushrooms…whatever you have on hand!

Roasted Veggies

Hope you enjoy as much as we did!  Follow my Recipe Board on Pinterest!

Signature - Alisa

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