Mississippi Roast (Crockpot)

"I am putting this here for safe-keeping, it looks great! From the gal who posted this recipe on the site called Sweet Tea and Cornbread: "I used a mixture of jalapeno and pepperoncini peppers. I like the pepper rings because they disintegrate in the cooking process and just become part of the gravy. Don't leave these out though, because they really add flavor to this. If you don't use too many, they don't even add noticeable heat. The butter is what makes the gravy in this soooo good!"
 
Download
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by Beau W photo by Beau W
photo by Elizabeth L. photo by Elizabeth L.
photo by Elizabeth L. photo by Elizabeth L.
photo by SharonChen photo by SharonChen
Ready In:
8hrs 10mins
Ingredients:
6
Serves:
4-6
Advertisement

ingredients

  • 4 lbs chuck roast
  • 1 (1 ounce) envelope ranch dressing mix
  • 1 (1 1/4 ounce) envelope au jus mix
  • 12 cup butter
  • 4 -5 pepperoncini peppers
  • fresh ground pepper, to taste
Advertisement

directions

  • Spray your slow cooker with nonstick spray.
  • Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.
  • Sprinkle the top with the ranch dressing mix and the au jus mix.
  • Place peppers on top of mixes.
  • Add the stick of butter on top.
  • Set your slow cooker to 8 hours and forget it.
  • You do not add any additional water to this.
  • Served with mashed potatoes, but you could serve with egg noodles.

Questions & Replies

  1. Can you cook it on high for 4 hrs?
     
  2. When can you add potatoes and carrots to the Mississippi Pot roast.?If you don’t want to shred it can cook it less time?
     
Advertisement

Reviews

  1. Delicious! A friend posted this on FB and I figured the recipe would be here too. I would recommend not adding any extra salt because the au jus and ranch mix have plenty. As the poster said the peppers are a key ingredient and changes the flavor in a great way! I thickened the gravy with some Wondra flour and served it over mashed potatoes. I threw some baby carrots in with the roast and they were delicious too. My husband isn't a gravy guy and he said he could drink it. Highly recommend this easy recipe.
     
  2. Ohhh ohhhh...ohhhh...so good. I wish you'd been here.
     
  3. This recipe is awesome. I wouldn?t change anything - except I love pepperoncini peppers so I will probably add a few more next time.
     
  4. This is very good and easy to put together in the morning before walking out the door. I followed the recipe as written other then my peppers were sliced so I used about 12 to 15 of them. Everyone loved this. The meat had a great taste to it and was tender.
     
  5. I have made this several times, and glad to see it here so I can save it. Definitely one of my most favorite ways to make a roast in the crockpot. I have used my own homemade mixes for the ranch and au jus, and cut down the butter to 2 tablespoons with much success. Love the pepperocini peppers and have started adding them to other recipes in my crockpot when I want a little zing.
     
Advertisement

Tweaks

  1. Optional: add chopped white or yellow onion. Chopped fresh green chili. Let slow cook for 6hours and it's even better! No water, not adding water takes away from the flavors.
     
  2. You can replace the au jus wth a packet of Lipton onion soup mix. I kind of liked it better.
     
  3. 1/2 stick butter. Half cup of water for the beef roast and 1 full cup for the pork roast. 2 small packages of baby carrots. 6-8 garlic cloves chopped and small bag of little red potatoes.
     
  4. Love this recipe! So easy and tastes great. Did not have any butter on hand so poured in a bottle of beer instead. After fully roasting and shredding, put it in the fridge overnight and skimmed the fat. Definitely made it less greasy/oily but kept all the wonderful flavor. Added about 10 peppers as well. Love the how the flavors come together - can't mess this one up!
     
  5. Made this tonight. The gravy has tons of flavor and the meat was very tender. I'd suggest resisting the impulse to add more than the recommended amount of pepperoncini. I used half the amount of unsalted butter and I added some sliced onion. This is about as easy as it gets and tastes awesome. Several people that I know have made this and have had some very successful substitutions. Using spicy ranch dressing mix instead of plain, using onion soup mix instead of au jus mix. Adding carrots, mushrooms. I will make this again and try some of these substitutions/additions.
     

RECIPE SUBMITTED BY

<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes