Carnivore (Meat) / EasyPeasy / Entree

Mississippi Pot Roast

Mississippi Pot Roast created by Robin Chapman of Ripley, Mississippi! Ms. Chapman credits here grandmother of having made the original version which was much spicier. Mississippi can be made in either Ms. Chapman’s original recipe using Hidden Valley® Ranch Dressing and Lipton® Onion Soup Mix, totally DIY designed, or in a blended version such as this recipe.

To DIY or use Pre-made Packets

The original recipe is pretty straight forward, with the exception of mixing the Ranch Dressing. Ms. Chapman’s version calls for sprinkling the packets of Ranch Dressing and Onion Soup Mix over the roast, adding the butter and then oven roasting. It’s good, we tried it, but what would a food blog be if it did not offer a way to do it a little more DIY? Who does not stand at the potato chip and onion soup dip bowl at a party? It’s addictive, but I felt that it would be easy enough to replicate the flavors with a slightly modified version. Do give the original recipe a try, but experiment and DIY when you can.

Ranch Dressing

I do not eat fast food. Never. Pizza, if it is considered fast food, would be the exception. And I make many of the condiment type ingredients that go into the foods I cook, but pass me a packet of Ranch and I am happy. There is nothing like it. It is the dip of Buffalo Chicken Wings, potato chips and is one of the best dressings with which to coat a salad. I like the “fresh-made” version with the packet pictured above, and use mayonnaise (one of my favorite foods) and buttermilk.

The joys of Marbled Meat

Fat never went out of style in my house. I grew up with a whole milk, cheese based diet and my children did too. My children’s friends would come to our house and drink us out of whole milk because to them it tasted so different! And meat, fat adds, or rather fat is the flavor. I understand that there are a lot of dietary restraints in the modern world, but if you want the best flavor for beef, buy a well-marbled piece. Enjoy eating and make it taste good, otherwise, why bother?

Long, slow, cook

A long, slow cook at a low temperature makes for tender meat that pulls apart. Think about foods like BBQ Ribs or Brisket that cook for hours on end to have the meat fall off the bone. These foods cook for 8, 10, or 12 hours. The meat melts in your mouth. Pulled pork, the best pulled pork has cooked and cooked and cooked. Slow cooking brings out flavor and of greatest importance tenderizes the meat, which is the primary reason to cook meats in this manner.

BBQ is a style of food preparation;

As a style of food preparation. Originally it meant the structure in which the smoking was done, which it sort of does still, but in today’s vernacular, it means on a grill as well. Cooking in the style of Barbecue (BBQ, nothing more than an abbreviation of the one word) comes from the Tiano Indians. The Tiano Indians, an indigenous Caribbean tribe, who were discovered by the Spanish as cooking in this manner. The Spaniards returned with this method to Spain and the cuisine evolved over time into what it is today.

another word for grilling;

And then there is the American interpretation of a summer weekend (or if you live in Maine a year round way of cooking), where the Griller with their cohorts to aid in whatever the bonding ritual is that takes place at the grill is, to cook hot dogs, hamburgers, steak, chicken and the like. It is not a long, slow cook, but it does take them a lot of time between chatter, flipping, sipping beers, and usually burning something.

and a sauce.

BBQ sauce — ask any BBQ chef or cook and they will tell you something slightly different about how they prepare their sauce. There is little consensus in other words. Spicy, hot, rub, mop, baste, marinate….They all do something a bit different based on what and how they are prepping or preparing. Some pop open a bottle of sauce purchased from a supermarket shelf (guilty) to making a dry rub, mop and sauce for BBQ Ribs (guilty and my favorite way of doing this is a 24 hour process from Emeril Lagasse). When I made this recipe years ago, it called for a mop while doing its slow cook. In the recipe link, it is not called for. If memory serves, the mop was used to baste fairly frequently to keep adding flavor and moisture to the ribs. I will update the link when I find it. In the meantime, Chef Lagasse‘s recipe calls for the rub the day before and the BBQ Sauce the day of. Either way, his recipes are wonderful.

Additional BBQ recipes to try:

Bourbon BBQ Chicken with Sixteen Spice Rub by Bobby Flay from Food Network
Vietnamese Grilled Chicken and Eggplant by Melissa Clarke from Food & Wine
Grilled Quiche by Bleuberet
Grilled Pork Tenderloin by Bleuberet

Mississippi Pot Roast

Serves: 8
Prep Time: 15 min Cooking Time: 6-8 hours

A long slow cook makes this piece of meat succulent and tender.


  • 5-6 LB/ 2.2-2.7KG chuck roast
  • 2 TBSP safflower oil
  • 5 TBSP butter, unsalted
  • 1 packet Hidden Valley® Ranch Dressing (prepared according to recipe on packet)
  • 4 oz/125g Indian spiced pickled peppers or hot banana peppers
  • 2 TBSP Apple Cider Vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme



Preheat oven to 280°F or prepare a slow cooker on medium.


Prepare the ranch dressing.


In a dutch oven heat the safflower oil.


Brown the roast on all sides for 2 minutes per side.


If cooking in the oven leave in the Dutch oven and if cooking in the slow cooker, transfer it at this point.


Slice the butter into tablespoons and dot on the roast (see photo above).


Pour the vinegar, peppers, paprika and thyme over the roast.


Pour the prepared Ranch Dressing over the roast.


Place the roast in the oven, or place the lid on the slow cooker.


Roast or cook for 5-8 hours. Spoon the liquid over the roast every hour or so.


The meat should pull apart when it is done.


Serve over buttered egg noodles.


Season with salt and pepper to taste. The Ranch Dressing is quite salty and I found it was sufficient, but you can always add more salt if need be.

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