If you’re looking to change up your pot roast routine, this Crockpot Mississippi Pot Roast is a winner! A true dump and go dinner recipe, this crockpot beef roast couldn’t be easier. Serve for Sunday supper and turn the leftovers until beef roast sandwiches.
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Who doesn’t love a good pot roast? I love that you can throw it in the slow cooker or Instant Pot and forget about it.
I was first introduced to Mississippi Roast, pot roast with butter, pepperoncini peppers, ranch seasoning and au jus seasoning, by a coworker. Don’t get it wrong, it tasted amazing! I wasn’t be biggest fan, though, that it called for a whole stick of butter!
In an effort to lighten up this dish, I tried making it without any butter and didn’t miss it at all. Rather than use powdered au jus seasoning, I used what I had on hand: a packet of onion soup mix.
Guess what? It tasted amazing. You still get an amazingly flavorful “gravy” to spoon over melt-in-your-mouth pot roast.
Ingredients
Beef Chuck Roast: Chuck roast is the perfect cut for slow cooking. It turns a traditionally tough cut of meat into tender morsels. It also happens to be one of the most affordable roasts. You can also make this recipe with a shoulder roast or even a pork butt.
Ranch Seasoning: I prefer to buy ranch seasoning powder in bulk because I can sprinkle it on all kinds of things. You will need 1 (1 ounce) packet or 2 Tablespoons. If you prefer to make your own ranch seasoning powder, here is a great recipe.
Onion Soup Mix: This comes dried in packets and you’ll find it in the soup aisle of your grocery store.
Pepperoncini Peppers: Pepperoncini (or peperoncini) peppers are very mild so you don’t have to worry about this dish being spicy at all. Make sure to reserve 1/2 cup of the pepper juice, as well.
Beef Broth (or water): This extra bit of liquid helps give us plenty of sauce and helps cut the richness from the ranch and onion soup mix.
Equipment
- Crockpot / Slow Cooker (I also included Instant Pot instructions in the recipe card below.)
- Measuring Cup
How to Make Crockpot Mississippi Roast
It really could not be easier. Simply toss everything in your slow cooker, cover and let it cook:
- For slow cooking, you’ll cook on Low for 8 hours. This recipe really needs to be cooked on Low to ensure that the meat becomes really tender. I have found when cooking on High for 5-6 hours, the meat is still pretty tough.
- Once cooked, you’ll shred the meat with two forks and you’re ready to go!
What to Serve with Mississippi Roast
- As with any pot roast, carrots, potatoes and onions can be added to the crock pot for a full meal
- Serve your shredded beef on hoagie rolls with provolone cheese for a delicious beef sandwich
- The tangy roast is perfect with mashed potatoes
Frequently Asked Questions
What cut of meat is best for pot roast recipes? My favorite cut is beef chuck roast. It is a tougher cut, but melts in your mouth when cooked low and slow in a crockpot. It also happens to be one of the most affordable cuts of beef. I’ve also made this recipe using pork shoulder or pork butt and it was fantastic.
How to store leftover Mississippi roast? Allow the roast to cool completely and package in an airtight container. Make sure to include the yummy sauce. This will keep in the fridge for up to 5 days or frozen for up to 2 months. To reheat, thaw in the fridge overnight and microwave uncovered until heated.
More Crock pot Dinner Recipes
- Easy Slow Cooker Pork Loin Roast
- Crockpot Ham and Bean Soup
- Slow Cooker Irish Chili
- Crock Pot Chicken and Stuffing
Crockpot Mississippi Pot Roast
Equipment
Ingredients
- 3-4 lb chuck roast excess fat trimmed
- 10 pepperoncini peppers
- 1/2 cup juice from pepperoncini peppers
- 1 (1 ounce) packet ranch seasoning (or 2 Tablespoons homemade)
- 1 (1 ounce) packet onion soup mix
- 1/2 cup beef stock or water
Instructions
- Place Chuck Roast in your slow cooker. (Optional 1st step: Sear the chuck roast in a pan on medium-high heat for 2 minutes per side until all sides are browned. Then, add to your slow cooker.)
- Add Peppers, Juice, Ranch seasoning, Onion soup mix and Beef stock or water.
- Cover with lid and cook on Low for 8 hours.
- Remove meat to a platter and shred with two forks. Return to slow cooker and stir to combine with sauce.
Notes
Nutrition
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