Mississippi Roast (Slow Cooker)

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🥩 Mississippi Roast (Slow Cooker)

📝 Description

Mississippi Roast is one of the most famous slow cooker recipes in America — and for good reason! This ultra-tender, juicy chuck roast is slow-cooked with ranch seasoning, au jus mix, butter, and pepperoncini peppers. The result is rich, savory, slightly tangy beef that practically melts in your mouth. Perfect for busy days, Sunday dinners, sandwiches, or meal prep.

🍽 Servings

Serves: 6–8
Prep Time: 5 minutes
Cook Time: 8 hours (Low) or 4–5 hours (High)

🛒 Ingredients

  • 3–4 lb chuck roast

  • 1 packet ranch seasoning mix

  • 1 packet au jus gravy mix

  • 1/2 cup (1 stick) unsalted butter

  • 5–8 pepperoncini peppers

  • 1/4 cup pepperoncini juice (optional for extra flavor)

👩‍🍳 Instructions

1️⃣ Place chuck roast in the slow cooker.

2️⃣ Sprinkle ranch seasoning and au jus mix evenly over the roast.

3️⃣ Place butter on top of the roast.

4️⃣ Add pepperoncini peppers and optional juice.

5️⃣ Cover and cook on LOW for 8 hours (recommended) or HIGH for 4–5 hours.

6️⃣ Shred with two forks and mix into the juices before serving.

💡 Notes

  • No extra water or broth needed — it makes its own gravy.

  • Chuck roast works best for tenderness.

  • Flavor deepens overnight — great for leftovers!

🔥 Tips

✔ Sear the roast first for deeper flavor (optional).
✔ Add sliced onions or baby carrots for variation.
✔ Serve over mashed potatoes, rice, or egg noodles.
✔ Makes amazing sandwiches on toasted buns.

🥗 Nutritional Info (Approx. Per Serving)

Calories: 480
Protein: 42g
Fat: 34g
Carbs: 2g
Fiber: 0g

(Values vary by portion size and ingredients used.)

🌟 Benefits

  • High-protein meal

  • Easy “dump & go” recipe

  • Budget-friendly cut of beef

  • Perfect for meal prep

  • Crowd favorite comfort food

❓ Q & A

Q: Can I use a different cut of beef?
A: Chuck roast is best, but rump roast can work.

Q: Can I cook it in the oven?
A: Yes! Cover and cook at 300°F for 3–4 hours.

Q: Can I freeze leftovers?
A: Absolutely. Freeze up to 3 months in airtight container.

Q: Is it spicy?
A: Not really — pepperoncini add tang, not heat.

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