Only 5 ingredients for this delicious crockpot meal! Slow Cooker Mississippi Roast is slow cooked tender beef with a savory gravy.
We love slow cooker recipes for weeknight dinners! Some of our other favorites are Slow Cooker Apple Kielbasa Bites, Crockpot Cheeseburgers, and Slow Cooker Salisbury Steak Meatballs.
You know those weeks months where nothing you cook turns out?
I’m having one of those right now.
I told y’all about all my cookies spreading but didn’t mention that it’s everything I cook. I don’t know what’s up with me but I’m sick of it!
In an effort to make something my kids wouldn’t spit out (yeah, that bad) I decided to make this super easy Mississippi Roast that I knew they would love.
It’s a beef roast that turns super tender (like fall apart tender) in the slow cooker and it’s cooked in a delicious gravy made from ranch seasoning and pepperoncini peppers!
It’s so delicious and we couldn’t get enough of the gravy poured over mashed potatoes.
What is Mississippi Roast?
Mississippi roast is an easy pot roast recipe that’s cooked in the slow cooker. It combines several ingredients you wouldn’t normally combine but it makes the most delicious, savory roast.
The story says that it’s called Mississippi Roast just because the person that created the recipe is from Mississippi. I love Mississippi and I love this roast so it works for me.
Ingredients in Mississippi Roast
- Chuck roast – this is a fairly inexpensive cut of beef that becomes really tender when it’s slow cooked
- Dry ranch dressing – get the packets of dry seasoning and not the bottle of liquid ranch dressing.
- Au Jus mix – this is a gravy mix. Find it with all the single seasoning mixes in your grocery store.
- Butter – I recommend unsalted butter as the ranch seasoning and the au jus mix are both pretty salty.
- Pepperoncini – these are pickled peppers that add such a delicious and interesting flavor to the roast.
Instructions
- Prep. Place the roast in the slow cooker.
- Top. Sprinkle the Ranch dressing and the Au Jus mix over it. Place butter on top; followed by Pepperoncini.
- Slow cooker. Cook on low for 8 hours
- Serve. Shred the meat and serve with gravy
How Long Is It Good For?
This roast will stay good for up to 3 days in the refrigerator. Make sure to store it in an airtight container to keep it fresh for as long as possible.
You can reheat the meat and gravy in the microwave or on the stovetop. If the gravy has thickened a little too much, just add a little beef broth or water to thin it out.
Can You Freeze Mississippi Roast?
Yes! Mississippi Roast freezes beautifully! I like to shred the meat and put it in a freezer ziploc bag with some of the gravy. And then I just let it defrost overnight in the fridge before serving.
You can reheat in the microwave, stovetop, or even put it back in the slow cooker. If the gravy is too thick, add a splash of beef broth or water to loosen it up.
It will stay good in the freezer for up to 3 months.
What To Serve with Mississippi Roast?
I always serve Mississippi Roast with either Roasted Garlic Mashed Potatoes or Red Skin Mashed Potatoes so the potatoes can soak up all that delicious gravy. You could also do rice or mashed cauliflower.
More Slow Cooker Recipes
- Slow Cooker Steak Bites
- Slow Cooker White Chicken Chili
- Slow Cooker Salisbury Steak Meatballs
- Slow Cooker Beer and Brown Sugar Kielbasa
- Slow Cooker Cheesy Tortellini
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Mississippi Roast
Only 5 ingredients for this delicious crockpot meal! Slow Cooker Mississippi Roast is slow cooked tender beef with a savory gravy.
Ingredients
- 1 3- pound chuck roast
- 1 1- ounce pack of dry Ranch dressing
- 1 1- ounce pack of Au Jus mix
- ½ cup 1 stick butter or margarine
- 5 - 6 pepperoncini
Instructions
- Place the roast in the slow cooker. Sprinkle the Ranch dressing and the Au Jus mix over it. Place butter on top; followed by Pepperoncini.
- Cook on low for 8 hours.
- Shred and serve with gravy.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 426Total Fat: 32gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 138mgSodium: 737mgCarbohydrates: 2gFiber: 1gSugar: 2gProtein: 34g
Brandy says
We made this tonight it was very good . Nice recipe. It would go great over some Texas toast
Trudy says
My family bought half a cow from a butcher and I’m dying to make this! I just realized that my hubby order all steaks, so I have a bunch of chuck steaks but no roast. Any idea how to adjust the cooking time for 3lbs of steaks?
Mark says
My job to make supper for the guys at the fire house tonight. Just put the ingredients in the crackpot. Looking forward to this evening.
Carol says
How much water/wine would you add to make up for less butter?