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
Sherry says
Can’t wait to try it! Just dry mixes? Do we add water?
amanda says
No water. :)
Gem C says
Awesome , recipe I used McCormick gravy mix it’s delicious….ps it also makes a great sandwich????
Vandi says
I made it with a very lean pork roast instead of beef and I actually forgot to put the butter in the crock pot… But when I came home the whole house smelled wonderful and it was the most awesome roast ever!!! Yes you MUST try this!!!
Charlie says
This looks delicious!
I would have to take the pepper out as I have an allergy.
If you want to make it less salty throw a couple of potato halves into the pot, until they are just cooked.
They will absorb a lot of the salt. If you leave them too long it won’t work.
When taken from the pot discard them.
Have a Joyful Day :~D
Charlie
Amber says
I don’t have aus jus, is there anything that you know of that would be a good substitute?
amanda says
Some kind of powdered gravy mix would probably work. :)
sadie says
Ok to use unsalted butter?
amanda says
Definitely! :)
Christine says
If you wish to cut out/cut back on the butter, try substituting for wine. This will also further tenderize the meat and cut back the saltiness. I would also throw in some finely sliced button mushrooms and peppers when time permits to give it a littlle something extra.
Rachael says
Hi – thanks for the tip, this is my only real concern with this recipe. What kind of wine do you suggest? Thanks!
Charlie says
Any red that you would drink, should be fine.
em says
What size Crockpot is this recipe for? I have a 1.5 quart, so I’ll have to divide the ingredients
amanda says
I’m pretty sure I used a 1.5 quart (because I broke my big one and refused to get a new one for a very long time) and it worked fine. :)
Barbara says
This makes a really yummy roast. My family loves LOTS of gravy so at the end of the cooking time I add a can of beef broth, and about a fourth cup butter stirred in the same amount of flour and drop it in small bits into the crockpot. Do not stir, just allow it to dissolve and then stir it all together when you remove the roast. Lots of super yummy gravy!
Bethany says
I wonder if you could do this with a pork loin??
amanda says
Yeah, I’m sure you could. You should shred the meat and make delicious pulled pork sandwiches. Thanks for reading and commenting! :)
Leah says
Going to make this in the morning except all I have is a pork loin so we will use that. Excited if its going to be yummy! ;)
Thomas says
I was wondering how the pork loin turned out using the Mississippi roast recipe?
Nicole Wade says
Yes! I have it on a pork loin now, I also do this with chicken. We love it! I also, not to step on the post owners toes, but instead of the Au Jus I use low sodium brown gravy mix..I have made it with the Au jus and I honestly like the brown gravy better. Jmho good luck!
Karen Cox says
What is Au Jus mix?
amanda says
It’s a powdered gravy-type mix. It should be in most grocery stores with the other powdered gravy mix, chili seasonings, taco seasoning, stuff like that.
Megan {Country Cleaver} says
I have been on such a sweet kick – something savory is right up my alley.
Tracey says
Oh my word, heaven on a plate right there! Shredded beef is my kryptonite and your photo is making my mouth water!
Grace says
I’ve been on a slow cook, crock pot user for the last month and can’t wait to try this.
Especially with the 5 easy ingredients.
Julie @ Table for Two says
the pictures of this roast is making me DROOL!!
Jessica@AKitchenAddiction says
Great weeknight meal! I love being able to throw a meal in the crock pot!
Misty says
If I don’t have a slow cooker, any idea what the oven temp/time would be to get the equivalent effect? My carnivorous boyfriend will love this!
amanda says
I would say 300 for about 2 1/2 hours. The trick with chuck roast, because it’s kind of tough, is to keep the temp fairly low and just cook it forever. After a couple hours it should shred easily though. Let me know if you try it! :)
sarah says
I do them in the oven – 4 or 5 hours at 325 and you will need to periodically add water. Make sure you cover it with foil
Katrina @ In Katrina's Kitchen says
This is the perfect weeknight dinner! Wham, bam it’s done! I love simple dressings/gravies like this that smell good all day long!
Rachel @ Baked by Rachel says
Ooh hubs would love this