Mississippi Mud Roast

Who knew that this was a thing!?  My son Sean hooked me up with this simple slow cooker recipe so I had to try it.  I did not tweak this one other than to use dairy and salt substitutes due to local dietary considerations.








3-5 lbs Chuck Roast

1 packet – Brown Gravy Mix (or Lipton Onion Mix or Au jus gravy mix depending on your tolerance for Salt)

1 packet – Ranch Dressing Mix

1/4 lbs of unsalted butter (or equivalent)

1 16oz jar of Pepperoncini peppers and juice


  1. Place thawed Chuck Roast in a slow cooker (no need to brown)
  2. Sprinkle Ranch Dressing packet over roast.
  3. Sprinkle the Brown Gravy packet over roast
  4. Cover with a jar of Peperoncini and juices
  5. Add cold butter or equivalent on top of the roast
  6. Cover and slow cook on low for 8-10 hours ( you can go a bit crazy with additions around hour 6 – mushroom, carrots & onions (sliced or pearl) would all seem to be good adds)
  7. Shred meat with 2 forks, discarding any fat. If you want a thicker gravy, make a slurry of cornstarch and cold water and mix in slowly.
  8. Serve hot over your favorite conveyance of goodness – hoagies, sliders, favorite rice or noodles or my fav, mashed taters.