The Ultimate Crockpot Mississippi Roast is incredibly tender and juicy. After only 10 minutes of preparation in the morning, the roast simmers all day in a delicious sauce in the slow cooker. The addition of some veggies to the crockpot will result in the ideal weekday meal with a delectable 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
- Into a 6-quart slow cooker, add the roast.
- Around the roast, add the au jus mixture, ranch mixture, butter, and peppers. (If cooking the roast with additional veggies, put those first, then arrange the beef on top.)
- the slow cooker’s lid. Cook the beef until it is soft and falling apart, about 8 hours on low or 4-5 hours on high.
- With two forks, shred the roast after removing the cover.
- (Optional) To make the gravy thicker: In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons water. After that, add the cornstarch/water combination to a small saucepan along with the remaining liquid. The gravy needs to be cooked for a few minutes until it thickens.
- Add optional minced parsley as a garnish and gravy as a drizzle.
- In the fridge, leftover roast can be stored for up to 4 days. Reheating in a skillet for 10 minutes or until well heated through is recommended.
- Remaining roast can be frozen and kept in a freezer-safe container. They can endure for up to two months.
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Serving Size: 8
- Calories: 370kcal
- Sugar: 1g
- Sodium: 403mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 133mg
Keywords: Mississippi Pot Roast, Slow Cooker Mississippi Pot Roast