Ultimate Crockpot Mississippi Roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8
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Calories
370 kcal
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Course
Main Course, Dinner
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Cuisine
American
Ultimate Crockpot Mississippi Roast
Description
This recipe uses a 3-4 pound chuck roast slow-cooked in a combination of ranch and au jus seasoning packets, along with butter and ten pepperoncini peppers, which add acidity and a gentle heat. Optional vegetables like potatoes and carrots can be layered beneath the roast for added heartiness. The butter should be unsalted to balance the saltiness of the seasoning mixes.
Slow cooking for 8 hours on low or 4 to 5 hours on high produces a roast that is tender and shreddable. After cooking, the juices can be thickened into gravy by simmering with a cornstarch slurry. The finished dish offers a succulently tender beef with salty, tangy flavors complemented by a mildly spicy kick from the peppers.
This roast pairs well with simple sides and makes good leftovers, which can be refrigerated for up to four days or frozen for about two months. Reheating in a skillet preserves texture and flavor. The recipe includes a suggestion to garnish with minced parsley and to drizzle with the prepared gravy for presentation and added moisture.
Ingredients
- 3-4 pound chuck roast
- 3/4 packet au jus mix 3/4 oz (You can add the whole packet if you'd like to have a more salty flavor.)
- 1 packet ranch seasoning mix 1 oz
- 1/4 cup butter 1/2 stick) Make sure to use unsalted butter, otherwise your roast can be too salty, unsalted
- 10 Pepperoncini peppers
- potato optional vegetables
- carrot optional vegetables
Instructions
- Place the roast into a 6-quart slow cooker.
- Add the au jus mix, ranch mix, butter and peppers around the roast. (If you cook the roast with other vegetables, you need to add them first and then place the beef on top).
- Cover the slow cooker. Cook on low setting for 8 hours, or high for 4-5 hours, or until the meat is tender and falling apart.
- Remove cover and shred the roast using two forks.
- (Optional) To thicken the gravy: Mix 1 tablespoon of cornstarch and 2 tablespoons of water in a small bowl. Then add the leftover liquid to a small saucepan and the cornstarch/water mixture. Cook for a few minutes until the gravy has thickened.
- Garnish with optional minced parsley and drizzle with gravy.
Notes
- Use unsalted butter to prevent the roast from becoming too salty due to seasoning packets.
- Leftover roast keeps well refrigerated for up to 4 days and can be reheated in a skillet for about 10 minutes until heated through.
- Freeze leftovers in a suitable container for up to 2 months without quality loss.
- Optional vegetables like potatoes and carrots can be added beneath the roast before cooking for a complete meal.
- To make gravy, thicken the cooking liquid with a cornstarch and water mixture by simmering briefly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 3g | 1% |
| Protein | 33g | 66% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 133mg | 44% |
| Sodium | 403mg | 17% |
| Potassium | 597mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 32mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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