Crockpot Mississippi Roast

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Crockpot Mississippi Roast is an easy and delicious dinner recipe my family loves! This is great over mashed potatoes, rice, or even made into sandwiches. If you like Mississippi Roast check out my Crockpot Mississippi Chicken recipe!

Crockpot Mississippi Roast

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Ingredients

  • 3 lb chuck roast
  • Salt, pepper, garlic powder
  • 6 TBSP of butter
  • Au jus gravy packet
  • Ranch seasoning packet
  • 1 tbsp minced garlic
  • 1 1/2 cups low sodium beef broth
  • 1 sliced onion
  • Pepperonchini + a little bit of the juice
  • Gravy (optional) 2 tbsp butter, 2 tbsp flour, 2 cups beef broth/drippings from crockpot

Make Mississippi Roast

To make this recipe, start with about a 3 pound roast. Season it with a little bit of salt, pepper, and garlic powder (go light on the salt).

Heat a large skillet over medium high heat and sear the roast on all sides.

Searing the roast

Once the roast is seared, remove it from the skillet and place it in a large crockpot.

Turn the heat on the skillet down to low. Add the sliced onion, 1 tbsp of minced garlic, 1/2 cups of low sodium beef broth, one ranch seasoning packet, and one Au Jus packet. Stir everything together well being sure to scrape all of the brown bits off the bottom of the skillet.

Beef broth

Let this cook until it is bubbling and has thickened just a little bit. Pour it over the roast in the crockpot.

Add some pepperoncinis (I don’t use exact measurements for this). You can use as many as you’d like. Pour in a little bit of the juice from the jar of pepperoncinis.

Top the roast with 4 tbsp of butter sliced up into thin slices.

Mississippi Roast

This will cook on low for about 8 hours.

Serve Mississippi Roast

Once the roast is tender, shred it with two forks discarding any of the extra fat. I like serving this over mashed potatoes, with rolls, and a veggie!

Mississippi Roast

I love taking the beef broth/dripping from the crockpot and making it into gravy when serving it with mashed potatoes.

In a small pan, melt two tbsp of butter. Add 2 tbsp of flour and stir well. Let the flour and butter cook for a minute and add about 2 cups of the drippings. Stir well until it reaches a gravy consistency.

This Mississippi Roast also makes great sandwiches! Keep that in mind for any leftovers.

Mississippi Roast

Tips and Frequently Asked Questions

  • Make sure the chuck roast is completely thawed for best cooking results.
  • Searing the chuck roast before adding it into the Crockpot produces the best flavor and helps to tenderize the meat.
  • I cook my roasts on low for 8 hours, so the meat is nice and tender.
  • Cooking times may vary depending on size of the chuck roast.
  • Mississippi Roast/Chicken recipes can be on the saltier side because of the Au Jus packet. If you want to cut back on the sodium, I recommend using low sodium beef broth and skipping the salt when seasoning the chuck roast for searing it. You could also use 1/2 the Au Jus packet instead of the whole packet.
  • The Pepperoncinis do not make the roast spicy.
  • This recipe is great served over mashed potatoes, rice, or even made into sandwiches.

Similar Recipes

Crockpot Mississippi

Crockpot Mississippi Roast

Crockpot Mississippi Roast is an easy and delicious dinner recipe!
Prep Time: 15 minutes
Cook Time: 8 hours
Course: Dinner
Cuisine: American
Keyword: crock pot roast, chuck roast, slow cooker, crock-pot, Crockpot Pot Roast, Crockpot Recipes
Servings: 6 people

Equipment

  • 1 Crockpot

Ingredients

  • 3 lb chuck roast
  • Salt, pepper, garlic powder
  • 6 TBSP of butter
  • 1 Au jus gravy packet
  • 1 Ranch seasoning packet
  • 1 tbsp minced garlic
  • 1 1/2 cups low sodium beef broth
  • 1 sliced onion
  • Pepperonchini + a little bit of the juice

Gravy Ingredients

  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups beef broth/drippings from crockpot

Instructions

  • Season the roast with a little bit of salt, pepper, and garlic powder. Melt 2 TBSP of butter in a skillet over medium high heat and sear roast on all sides. Add roast to a crockpot.
  • Turn the heat down to low on the skillet and add the onions, minced garlic, beef broth, Au Jus packet, and Ranch packet. Once bubbling pour over the roast in the crockpot.
  • Add some pepperoncinis and a little bit of the juice from the jar of pepperoncinis. Top with 4 tbsp of butter.
  • Cook on low for 6-8 hours.
  • Once the meat is tender, shred it with two forks.

Gravy Instructions

  • In a small pot, melt butter and add flour. Stir well. Let cook for a minute. Add beef broth/drippings and stir well. Let cook until it reaches your desired consistency. Serve gravy over mashed potatoes and Mississippi Roast.
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

5 Comments

  1. Thanks Luke, I was never really sure how to prepare a roast until now, with your step by step approach. It looks delicious and one that I’ll certainly try. Thanks again.

  2. I made this last week. It was delicious. I wasn’t sure about the pepperoncini, but it added a nice tang to the meat. We served it over mashed sweet potatoes.

  3. 5 stars
    I’ve tried several different Mississippi pot roast recipes!! This one is hands down my most favorite! πŸ™Œ thanks so much for sharing this, I’m saving it to my go to recipes! The roast was full of flavor, and the gravy was perfect!!!

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