Ultimate Crockpot Mississippi Roast is amazingly juicy and fork-tender! It takes only 10 minutes of prep in the morning and the roast is then simmered in a rich and divine sauce all day in the slow cooker. Add some vegetables to the crockpot and you’ll have a perfect weeknight meal with a delicious built-in gravy.
This Mississippi pot roast is one of the easiest recipes for busy days. You literally only need to spend 10 minutes or less to dump everything in the slow cooker in the morning and you’ll come home with a warm, hearty, and melt-in-your mouth delicious comfort food.
The best part is that the whole meal can be made in one place. It consists of chuck roast (bone-in or boneless) cooked slowly in a crock pot with ranch dressing mix, au jus gravy mix, butter and a few pepperoncini peppers. You can add vegetables such as potatoes, carrots, onions, or your favorite ones to make it a complete meal. They will soak up all that tasty flavor!
Once the Mississippi roast is fully cooked, remove to a serving platter and shred with two forks. To make the sauce into a thick gravy, simply add cornstarch and water mixture to the sauce in a saucepan. It will thicken into a delicious Mississippi roast gravy in a few minutes. You can drizzle it over your pot roast, mashed potatoes and veggies!
Tips for the best slow cooker Mississippi roast:
- No need to brown the beef before putting it in the crockpot. I have tested both ways and searing it first doesn’t make much difference.
- You don’t need to add any liquid as the slow cooker traps steam generated from cooking, keeping the roast moist.
- To have a thicker gravy, simply add cornstarch slurry (mixture of 1 tablespoon cornstarch and 2 tablespoons of water) to the juices and cook them in a saucepan for a few minutes.
- If you’d like to cook the roast with potatoes, Yukon gold and russet potatoes are good choices.
Special ingredients and tools
The roast: It’s best to use tough cuts such as chuck roast, which comes from the shoulder and has great flavor. Other cuts that are good for this recipe include bottom round roast, Brisket, shoulder steak and tri-tip.
Pepperoncini: The original Mississippi roast recipe calls for pepperoncini as a key ingredient, and it delivers just a touch of heat. You can definitely pass it on and use other pickle options such as pickled jalapeños, carrots or dilly beans.
Slow cooker: I used a 6-quart slow cooker, which works great with a 4-pound roast.
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Ultimate Crockpot Mississippi Roast
Ultimate Crockpot Mississippi Roast is amazingly juicy and fork-tender! It takes only 10 minutes of prep in the morning and the roast is simmered in a rich and divine sauce all day in the slow cooker. Add some vegetables to the crockpot and you’ll have a perfect weeknight meal with a delicious built-in gravy.
- 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 mix 1 oz
- 1/4 cup unsalted butter (1/2 stick) Make sure to use unsalted butter, otherwise your roast can be too salty.
- 10 pepperoncini peppers
- optional vegetables such as potatoes and carrots
- 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.
- Leftover roast can last up to 4 days in the fridge. It’s best to reheat in a skillet for about 10 minutes or until cooked through.
- You can freeze leftover roast and store it in a freezer-friendly container. They’ll last for up to 2 months.