Ron Wilson

Ron Wilson

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Rita's Mississippi Pot Roast.....OH YEAH!


3 pounds or so boneless chuck roast

1 package brown gravy or Au jus gravy mix

1 package ranch salad dressing

1 stick butter — yes, a whole stick

3 whole fresh banana peppers or about 6 or so pepperoncini


Place roast in sprayed crockpot.

Sprinkle gravy and dressing packets on top.

Add peppers.

Place butter on top. Don’t stir or add water.

Cook on low, undisturbed, 6-8 hours or high 3-4 or so.

It’s done when meat easily shreds with 2 forks. Gravy will look a bit thin, but no worries.

Take roast out (it will have fallen into large pieces), shred and put back in cooker. It will absorb gravy, making meat juicy.

Serve with mashed potatoes, noodles or rice.

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