A Mississippi roast is a form of pot roast. The easiest way to make it is to take a big hunk of chuck, toss in a ranch dressing packet, a packet of brown gravy seasoning, and some pickled peppers along with a splash of juice and toss it all in your slow cooker until it's soft and shreddable.

That works. What's the most common juice? Orange?

It sounds awful, but is actually pretty good and not a terrible way to feed a crowd for very little money. And yes, there is jus left over that you can skim and reduce (or not), then use for dipping.