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Ultimate Crockpot Mississippi Roast is amazingly juicy and fork-tender! It takes 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 build-in gravy. #MississippiRoast #MississippiPotRoast #SlowCookerMississippiPotRoast #CrockpotMississippiRoast
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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. 
Course Dinner, Main Course
Cuisine American
Keyword Mississippi Pot Roast, Slow Cooker Mississippi Pot Roast
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 370kcal
Author izzycooking

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 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

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

  • 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.

Nutrition

Calories: 370kcal | Carbohydrates: 3g | Protein: 33g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 403mg | Potassium: 597mg | Fiber: 1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 4mg