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[Real Deal] Mississippi Roast

April 12, 2021 • 0 comments

[Real Deal] Mississippi Roast
This from-scratch version of the famous Mississippi Roast is so tender and loaded with flavor, it will be sure to keep you coming back for more.
  • Prep Time:
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o  2-5 pound Grass-fed Brisket, Bottom Round or Chuck Roast

o  Kosher or sea salt and ground black pepper

o  3 Tbsp. oil for browning

o  ½ cup butter, sliced

o  10-15 pepperoncini, roughly chopped


Mississippi Ranch Ingredients:

o  ¼ cup mayonnaise

o  4 tsp. pepperoncini brine

o  1 tsp. dried dill 

o  ½ tsp. Hungarian paprika

o  2 tsp. milk



1.      Preheat oven to 275 degrees (if using a slow cooker, skip this step and see below).

2.      Season roast on all sides with salt and pepper.

3.      Whisk together the ranch ingredients and chill, allowing flavors to develop.

4.      Heat the oil in a Dutch oven or heavy bottomed pan on stovetop over medium-high heat.

5.      Pat the roast dry and place in Dutch oven or pan, turning every few minutes until each side of the roast is browned well.

6.      Place roast fat side up in the Dutch oven, pouring over it half of the Mississippi ranch dressing, along with the butter slices and chopped pepperoncini. Cover with lid and transfer to the preheated oven. (2-3 pound roast; 3 hours, 4-5 pound roast; 4 hours.) Do not lift the lid, as this will cause the roast to dry out.

7.      When the cooking time is complete, carefully remove the lid and check the roast for doneness. It should easily shred with a fork. If it does not, immediatly replace the lid and return to oven to cook in 30-minute increments until fall apart tender.

8.      Pour half of the remaining Mississippi ranch dressing over roast, shred and incorporate into the delicious juices. Cover with lid until ready to plate. 

9.      Garnish with fresh pepperoncini and serve with the remaining ranch for optional table-side drizzling.


*If using a slow cooker, place the browned roast in, followed by ingredients as listed in Step 6. Cover with lid and cook on LOW for 6-8 hours, or until it easily shreds. 



·      You may substitute regular, or “sweet”, paprika along with a dash of ground cayenne pepper for Hungarian, or “hot” paprika.

·      Do NOT add any additional liquid; the roast will create its own lovely juices that combine with the ranch, you don’t want to water these flavors down.

·      As hard as it can be, resist the urge to lift the lid during cooking. This will allow moisture to escape, causing the beef to dry out, while also extending cooking times. If something comes up and you must lift the lid, simply add a splash of beef broth. 

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