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Cook's Corner

I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.


Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it. 

Follow me on twitter @Cooks_CornerLCP

Gotta love the Crock Pot: Mississippi Roast

Let the wait begin

Summer, believe it or not, is just around the corner and I have to say I’m not a big fan of turning on the oven when it’s hot and humid. My family, however, likes a good hearty meal every now and then. In comes the slow cooker. This next recipe is another Facebook Hillbilly Recipe adventure, and well worth the venture. It was titles Parents Helping Parents and is great when you’re running in five different directions but you’ve still got to get dinner on the table.

Mississippi roast


3 to 4 pound chuck roast
1 packet Hidden Valley Ranch Dressing mix (see helpful hints)
1 packet dry McCormick Au Jus mix
1 stick of butter (may use ½ stick)
5 pepperoncini peppers
Do Not Add Water



Trim the chuck roast of any excess fat and place it in a slow cooker. Sprinkle the chuck roast with the Hidden Valley Ranch Dressing mix and au jus mix, place the whole stick of butter on top of the roast and add the pepperoncini. Cook on low for 7 to 8 hours or high for 3 to 4 hours.

This recipe makes its own gravy and is great served over rice, noodles, potatoes or your favorite starch. Serve with a crusty loaf of bread and a salad. Leftovers make great sandwiches.

Helpful Hints
If you’re worried about the butter, the recipe also works well with about a ¼ cup of wine (no more).
One reader wanted alternates to the ranch dressing because her husband was lactose intolerant. She said she could work around the butter so I suggested using a soup mix such as onion or beef; an Italian dressing mix would also work, just check the packaging for dairy products. One reader suggested using bullion cubes and some of the juice from the pepperncini depending on how spicy you like it. 

To share a helpful hint or comment, send an email to or follow me on Twitter @Cooks_CornerLC

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