Mississippi Roast slow cooker recipe. Easy throw it all in and let it cook to the most tender bites of protein you’ll love with mashed taters. Like our pepperoncini chicken recipe but with beef this time!
This Crockpot Mississippi pot roast slow recipe is so easy to throw together in the morning. Come home and have tender shredded beef for dinner. One of our favorite easy Crockpot recipes. (originally published 9/20, affiliate links present)
Slow Cooker Mississippi Roast
If you live in the South, or grew up there, this was probably a staple meal in your home. I didn’t but it was something my Grandmother made and it reminds me of her every time I make it. You may call it
pepperoncini roast too.
This is truly a dump and go meal. That is my favorite since we are usually pretty busy during the day and there isn’t much prep beforehand either. Even though there are peppers in it they aren’t hot. You can make it spicy though if you wanted, we prefer mild but full of flavor.
Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….
- This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
- If you just want to serve a few appetizers you should get this one that sit side by side one another.
- I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.
Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉
This is a guest post and also on our list of cheap easy Crockpot recipes too since it’s under $20 for all the ingredients!! That is a win for us, and many times there are leftovers for lunch the next day. You can’t meat that.
Slow Cooker Pulled Beef
Makes sense that the answer is that the first known home chef who created this lived in this southern state.
It is not a must, but suggested step to take before starting the cooking process. The texture and flavor will be more appealing if you sear and brown the outsides first on the stovetop.
We don’t use a packet of au jus at all actually. Instead we added onion soup mix and ranch mix. You could alternatively use dry brown gravy mix or make your own:
Homemade au jus:
4 tsp beef bullion
4 tsp onion powder
2 tsp dry parsley
1/4 tsp garlic powder
4 tsp corn starch
You could follow this Crockpot frozen roast timing if you forgot to defrost it. It is better defrosted beforehand though. Surprisingly either way the timing doesn’t really change though. That was a huge eye opener for me when I figured this out.
There are many different types of beef roasts. I like one without a bone because it cooks more evenly and is easier to shred once it reaches fork tender status. Use what you wish though. At the beginning you will want to spend the 5 minutes to brown the outsides. That will keep the moisture in there.
- 1- 3 lb Chuck Roast
- 2 tbsp olive oil
- salt & pepper to taste
- 1 packet ranch dressing mix
- Dry onion soup mix
- 1/2 cup salted butter
- A stick of butter (Kerrygold Garlic Herb Butter if available!)
- 8-10 Pepperoncini peppers (I like medium heat)
You could add a bit of pepperoncini juice if you want a more intense flavor. If you wanted more veggies you could add baby carrots on top of the cut of meat.
Crockpot Mississippi Pot Roast
Using the two combinations of dry mixes will give this Mississippi pot roast recipe a lot of flavor! Peppers can be found in a few different heat levels. Choose whichever you’re comfortable with, mild works for us. The juice has just as much, actually more if you ask me, as the larger pieces inside the jar.
Crockpot Recipe with Chuck Roast
I do offer a printable recipe card below for you if you like to have it on hand. Many love storing their favorites in a box. Here is a quick step by step below explaining how it was done though.
Time needed: 8 hours.
Crockpot Mississippi Pot Roast
- Gather ingredients
Unwrap roast and pat dry. Season all sides with salt and pepper. Heat large 12-inch skillet on high heat. Add oil to hot skillet.
- Sear meat
Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and brown or sear the outsides quickly. Turn and brown other side of the roast for another 3 minutes.
- Add ingredients to Crockpot
Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Add the butter, then place peppers and juice on and around roast.
Cover and cook on low heat for 8 hours cooking time.
Once cooked remove the Pepperoncinis, discard stems, and dice them finely before putting back into the Crockpot. Use forks to shred the roast incorporating it into the liquid. Discard fatty pieces.
Serve over mashed potatoes, in sandwiches, or as a stand alone protein.
Slow Cooker Chuck Roast
You can serve this over a nice big bowl of Ninja Foodi rice or over noodles. I mean as is is fine too with some vegetables. Your family might have their own favorite duo so just go with what works for y’all.
I have made something similar in my Instant Pot using the same chuck roast and it does come out incredibly tender. Once you have the timing down, with a bit of liquid you can mix up the flavors for tons of different meals.
Slow Cooker Mississippi Roast with Chuck Roast
That comes in handy when you’ve forgotten to defrost dinner and it’s almost the evening. Throw it in with some water or broth mixed with powdered au jus gravy mix and it’s tender fall apart in under an hour.
Now you can buy whole or sliced peppers in a jar at the store. I mean it really doesn’t matter but I kinda’ like the larger ones you see here. Then at the end they’re falling apart and you just dice ’em up! After you’ve fallen in love with this, try our Crockpot pork roast onion soup mix recipe.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Mississippi Roast Slow Cooker
- Using a paper towel, dry all sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and brown or sear the outside of the roast quickly. Turn and brown other side of the roast for another 3 minutes.
- Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast.
- Cover and cook on low for 8 hours. Once cooked remove the Peperoncinis and remove and discard the stems. Dice the Peperoncinis and add them back into the crockpot.
- Use forks to shred the roast incorporating it into the liquid and diced Peperoncinis. Discard any fatty pieces. Serve over mashed potatoes, in sandwiches, or as a stand alone protein