Mississippi Roast

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Southern


Framed Cooks takes on the craze that is Mississippi Roast in a version of this recipe that features some fresh ingredients.


  • One large beef chuck roast, 3-4 pounds
  • Salt and pepper
  • One stick unsalted butter (1/2 cup)
  • 1/4 cup flour
  • 1/2 cup beef broth
  • 2 tablespoons apple cider vinegar
  • Fresh chopped parsley

For the ranch dressing

  • 1/2 cup buttermilk
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon chopped shallot
  • 1 clove garlic, chopped
  • 1/2 teaspoon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Season the roast with salt and pepper, place it in a large slow cooker, and put the stick of butter on top of it.
  2. Stir the beef broth and flour together and pour over the roast. Pour the vinegar on top next.
  3. Make the ranch dressing: combine all ingredients together in a jar, shake vigorously, then pour over the roast.
  4. Cover the slow cooker and cook on low for 8 hours.
  5. Remove the roast, shred with two forks, and return shredded beef to the cooker and stir around in the sauce.
  6. Scoop out servings of beef with a slotted spoon and serve over grits, polenta, pasta or rice.