The original Mississippi roast was created back in the ‘90s in Ripley, Mississippi and since then has been tweaked and adapted time and time again. This slow cooker roast stuck to its roots, with just a few minor substitutions using items conveniently on-hand. Hot banana peppers (versus pepperoncini peppers) adds a special kick to the dish and onion soup mix (versus au jus gravy mix) works just as well!
Serve this dish with creamy mashed potatoes or egg noodles for a weeknight dinner the whole family will devour. Be sure to make enough to have some leftovers – they make extra tasty sandwiches for the next couple of days!
Recipe and image courtesy of Everyday Good Thinking
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Quick Tip: Use your favorite dressing mix instead of ranch.
