There’s are certain winning combinations that strike gold with people on the internet. Puppies and babies. Black and blue or white and gold dresses. But when a recipe takes the internet by storm it can be hard to tell what exactly has made it such a shining star. With Mississippi Roast, however, the answer is quite obvious: The comfort-food ingredients and its virtual effortless preparation.
But this isn’t just any pot roast. No, the Mississippi Roast has garnered so much attention and applause online that even The New York Times has heralded it as "the roast that owns the internet." And, oddly enough, the creator of the original recipe, Robin Chapman, says that this recipe is actually an adaptation of a roast beef recipe given to her by family in the early 1990s.
Because the original roast was much too spicy for her small children, she chose to make it milder and more versatile. Her family loved it, her fellow parishioners at the nearby church loved it, and soon enough food blogs started loving it. Fast forward about 15 years and Chapman’s creation is plastered all over the internet, with food-lovers, home cooks, and newspaper and magazine editors completely freaking out (and probably drooling) over it.
So what make’s Chapman’s recipe so bomb? Well, to start, she uses beef chuck, vinegary pepperoncini peppers, salty McMormick au jus gravy mix, and-of course-cool yet zesty Hidden Valley ranch dressing mix. There’s also a stick of butter in there, too. All of this sits in the slow cooker for a few hours until it turns into what has now become one of the most popular meals on the internet. And, for the record, she simply calls it "roast." Not Mississippi Roast, not pot roast. Just roast.
"It’s very flattering and exciting that such a simple recipe has been so well received by so many people across the country," she told Good Morning America on a recent segment.
Probably its best quality is versatility: You can serve this as a traditional pot roast with potatoes, carrots, and other vegetables or stuff it into sandwiches with cheese and au jus. So basically what we’re saying is you’d be crazy not to try it.
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