5 from 12 votes
Ultimate Crockpot Mississippi Roast
The Ultimate Crockpot Mississippi Roast is a slow-cooked beef dish featuring a chuck roast cooked with ranch and au jus seasoning mixes, pepperoncini peppers, and butter for moistness and rich flavor. Cooking low and slow renders the meat tender enough to shred easily, making a hearty, flavorful roast with a tangy and mildly spicy accent from the peppers and seasoning blends.
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings:
8
Calories:
370 kcal
Course:
Main Course, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 370
% 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.