Mississippi Roast ... My Way

Mississippi Roast ... My Way

Mississippi Roast, made using a rump or chuck roast, but with my own signature and minus the full stick of butter. A moist, tender and delicious roast with a wonderful gravy and a nice spicy bite.


  • 3 to 5 pound boneless beef rump or chuck roast
  • 3 cloves of garlic, cut into slivers
  • Freshly cracked black pepper
  • 1 tablespoon of bacon drippings or vegetable or canola oil
  • 1 stalk (rib) of celery, cut into chunks
  • 1 medium size onion, halved and sliced
  • 1 envelope of dry ranch dressing mix
  • 1 envelope of dry brown gravy or au jus mix
  • 1/2 teaspoon of dried thyme, crushed
  • 1/2 teaspoon of dried rosemary, crushed
  • 1 cup of Coca Cola Classic
  • 1 large bay leaf
  • 1 whole jalapeno (I used pickled)
  • 4 golden peperoncini peppers
  • 1/2 cup of Italian mix giardiniera, optional
  • 1 tablespoon of unsalted butter
  • 1 tablespoon of cornstarch

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