An easy peasy gravy makes a silky, scrumptious, and divine addition to this fork tender Mississippi Pot Roast recipe that broke the internet. Hits it out of the park every time! A few squeezes of the tongs, and this roast literally falls apart.
This recipe should be called “The Famous Mississippi Pot Roast”, it’s gotten plenty of press in recent years. It has even been called the “Pot Roast that broke the internet”
An easy peasy gravy makes a silky, scrumptious, and divine addition to this fork tender Mississippi Pot Roast recipe that broke the internet. Hits it out of the park every time! A few squeezes with the tongs, and this roast literally falls apart.
This recipe should be called “The Famous Mississippi Pot Roast”, it’s gotten plenty of press in recent years. It has even been called the “Pot Roast that broke the internet”; however it comes from a humble beginning. Robin Chapman from Ripley, Miss decided to change up a recipe that was given to her because she thought it would be way too spicy for her family.
Did you ever wonder what the recipe was that was given to her, I thought maybe an Italian Roast Beef. Because she mentioned Italian in the interview, I just had to turn the leftovers into Italian Roast Beef sandwiches that were so good I would make this again just to get that sandwich again.
Chapman says she shares credit for the recipe’s fame with her friend Karen Farese, who helped launch the recipe to stardom by putting it in her church’s cookbook. She said in an interview with ABC News, “Sometimes we use chuck, sometimes sirloin tip, sometimes rump. Sometimes we sear it. Sometimes we don’t.”
Well I have to confess this is the first time I’ve made the infamous Mississippi Roast, I’ve made the Fancy Yankee Pot Roast which we loved, and also, this Tasty Tender Slow Cooker Pot Roast which is pretty much what I grew up with. I thought we better give this one a try as well. There might be something exciting that we are missing out on. You know it’s a real thing, Fear of Missing Out, or FOMO as the kids say. Lucky for me, our local store had buy one get one free bottom round roast.
We’re getting some really good sales since a new Fresh Thyme moved into the neighborhood, all the other stores are having to step up their game to compete with them. So we’re stocking up the freezer, can’t pass up a good sale!
Now I did this up a little different then the original recipe. I used a Hidden Valley Dip Bacon Ranch packet, that’s what I had and I thought it was a little too salty, so I didn’t salt the mashed potatoes as much as usual to balance it out. And I wanted a little thicker gravy, so I used the Trisha Yearwood method for gravy that I used for my pork tenderloin which is an easy peasy gravy and makes a silky scrumptious divine gravy for this fork tender full of flavor roast, that just hit’s it out of the park every time! Seriously, a couple squeezes with the tongs is all you need and this roast literally falls apart. That’s all I did before taking the picture of the roast still in the crock pot.
What can you serve with this Mississippi Pot Roast with Gravy?
- Since this is a roast, and it has gravy, mashed potatoes NEED to be served with this! It is only right.
- For a delicious Southern style side, that takes not much longer than the gravy, this Sweet Creamed Corn Casserole is always a winner!
- Traditional dinner sides work well with this Mississippi Pot Roast with Gravy; corn, green beans, sweet peas, etc.
- Virtually any boneless beef roast will work for this recipe. We happened to use a top sirloin roast when making this Mississippi Pot Roast with Gravy.
- The Hidden Valley Dip Bacon Ranch packet may be a bit salty for some. If you feel that way, salt your mashed potatoes a bit less than normal to balance things out.
- Do not add the reserved liquid to your sauce pan and heat it before adding the cornstarch. Adding cornstarch to hot liquid will cause your gravy to be super-lumpy and unappetizing.
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- 3-4 lb Boneless Beef Roast (your choice cut)
- 1 stick unsalted butter (if your roast looks fatty, use less butter)
- 1 package au jus gravy mix
- 1 package Hidden Valley Ranch dressing mix (dry)
- Pepperoncini peppers (I used 7, depends on your taste more or less is fine)
- Fresh ground pepper to taste
For the Gravy:
- 3 tablespoons cornstarch
- Put the roast in a slow cooker. Sprinkle au jus gravy mix and ranch dressing mix over the roast add the butter, and pepperoncini peppers and a little of the pepper juice if you like. Add fresh cracked pepper and cook on low until tender, about 8 hours. (For Instant Pot Cook at high pressure on manual for 90 minutes. Do not allow warming cycle to kick on. Then use natural release for 15 minutes and switch to quick release.)
For the Gravy:
- To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving 1/2 cup of the liquid.
- Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick and bubbly. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.
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