I've got to admit that I didn't know what a Mississippi pot roast was until recently, but my friends, this dish is a real thing. Crock-Pot Mississippi Roast is a fix it and forget it wonder, at least until the smell of the cooked beef roast calls you back for dinner. There's almost no prep time for this easy recipe, and when it's done, you've got dinner for the family (or some amazing make-ahead lunches for the week).
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How to Make a Slow Cooker Mississippi Roast
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What makes this so easy is that there are five ingredients: chuck roast, a stick of butter, pepperoncini peppers, one packet ranch dressing mix, and a packet of au jus gravy mix. To prepare, just put the roast in a slow cooker, then add the butter, pepperoncini peppers, and the juice, the dry ranch dressing and au jus mix. Cook on low heat for eight hours, or until the meat is falling apart.
When the Mississippi pot roast is done, shred the meat and serve with rice or mashed potatoes. It's a low carb recipe, too, so if you're looking for a diet-friendly main course, this Crock-Pot Mississippi Roast is a great thing to have in your dinner rotation.
Slow Cooker Mississippi Roast
Ingredients
- 4 lbs beef chuck roast
- 1/4 cup butter, cubed
- 8 pepperoncini peppers
- 2 Tbsp pepperoncini pepper juice
- 1 pkg ranch dressing mix
- 1 pkg au jus gravy mix
Instructions
- In a slow cooker add the beef chuck roast. Top with the butter, pepperoncini peppers and their juice, ranch dressing mix, and the au jus gravy mix. Cook on LOW until tender and breaks apart easily, about 8 hours. Remove from the slow cooker and shred. Serve with rice.
