Community Pick
Mississippi Roast (Crockpot)
photo by SharonChen
- Ready In:
- 8hrs 10mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 4 lbs chuck roast
- 1 (1 ounce) envelope ranch dressing mix
- 1 (1 1/4 ounce) envelope au jus mix
- 1⁄2 cup butter
- 4 -5 pepperoncini peppers
- fresh ground pepper, to taste
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.
Reviews
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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.
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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.
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Tweaks
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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!
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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
Scoutie
Roseville, California
<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>