Mississippi Pork Roast

This turned out to be a special treat. We didn’t realize it was a pork roast until the meat was almost thawed. But, what the heck. Time waits for no woman.

I do like it browned on all sides, but not too much. Next time I may throw in a whole onion or 2. This has been a great recipe to add to my recipe box. Give it a try people.

This is basically the Mississippi Roast.

  • 1 (3-5 pounds) chuck roast (1.4-2.3kg)
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix or dry onion soup mix
  • 1 stick butter (4oz, 113g)
  • 8 pepperoncini peppers


  1. Heat a large skillet on high heat until very hot. If the pan isn’t hot enough the roast will stew instead of brown.
  2. Dry roast with paper towels and sprinkle with pepper.
  3. Add oil to hot skillet.
  4. Add roast to skillet and allow to brown without flipping, about 2-3 minutes.
  5. Flip to other side and brown for another 2-3 minutes. If your roast is taller instead of flatter, brown on all sides.
  6. Transfer meat to slow cooker.
  7. Sprinkle packets of dry ranch dressing and au jus or onion soup mixes over pot roast.
  8. Top with a stick of butter then place peppers on and around roast.
  9. Cover and cook on low for 8 hours.
  10. Shred meat with 2 forks and serve

****From the Recipe Box

It made great pulled pork sandwiches,

It’s much tangier when made with the combination of Au jus and onion soup mix. I like it better this way.

and remember: If you don’t want a sarcastic answer, don’t ask a stupid question. Big kiss, Lynn

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