Mississippi roast is an incredibly popular meal.

It typically uses a jar of peppercinos and my kids aren’t really into spicy foods yet.

I try when making a dinner to make it so as many people will like it as possible exactly how it is.

I make a version that is very similar to the original with just a few variations.

Here is my Knock of Mississippi Roast

For my largish family I will typically make a roast that falls in the 2 to 4 pound range depending whats available at the store. I do not adjust the quality of other ingredients if it’s a little bigger or smaller.

I place the beef directly into the crockpot.

Next you will need a few more ingredients:

Ranch

Butter

Beef gravy packet (optional I usually don’t use but you can and adds nice flavor)

Banana peppers ( this is in place of the peppercinos. It still helps tenderize the meat and add some zest without the heat)

Add the entire jar of banana peppers juice and all right on top of the beef.

Sprinkle the ranch packet on top of the beef and banana peppers.

Add one whole stick of butter right on top.

Put the lid on, turn your crockpot to low and leave it to cook all day long

Serve it how you like it. You can serve with potatoes, rice or even egg noodles. Add a veggie. It also makes a great filling for tacos and quesdillas.

The leftovers may even be better than the meal is the first time especially if you store with the broth.

I have used the leftovers for quesidillas, sandwiches, and even with eggs to make quick steak and eggs.

Enjoy!