Crockpot Mississippi Roast
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Crockpot Mississippi roast is the internet-famous five-ingredient pot roast: a chuck roast topped with ranch seasoning, au jus mix, butter and a handful of pepperoncini. It cooks in its own juices for 8 hours and comes out rich, tangy and tender enough to shred with a fork.
- Prep: 10 minutes
- Cook: 8 hours on LOW or 4–5 hours on HIGH
- Serves: 8 (6 quart slow cooker)
- Ingredients: just 5
Is Mississippi roast spicy?
Not really. Pepperoncini are mild, tangy peppers, and left whole they mostly add brightness to the gravy. If you want more kick, slice a few open, add more brine, or swap in a few pickled jalapeños.
Why no water or broth?
The roast and butter release plenty of liquid as they cook. Adding more just thins out the flavor. Don’t worry if it looks dry at the start; there will be plenty of juice by the end.
Ways to serve it
- Over mashed potatoes or egg noodles with the juices spooned on top.
- On toasted hoagie rolls with provolone, like a French dip.
- Over rice, or in tacos with pickled onions.
Crockpot Mississippi Roast
Ingredients
Method
- Sear (optional): Pat the roast dry and brown it in the oil in a hot skillet for 3 to 4 minutes per side.
- Season: Put the roast in a 6 quart slow cooker. Sprinkle the ranch mix and au jus mix evenly over the top.
- Top: Place the butter on the roast and scatter the pepperoncini and brine around it. Do not add any other liquid.
- Cook: Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours, until the beef shreds easily.
- Shred and serve: Shred the beef with two forks and stir it into the juices. Serve over mashed potatoes, rice or egg noodles, or on toasted rolls.
Notes
What You’ll Need
- 6 quart programmable slow cooker – fits this recipe with room to spare and switches to warm when done
- Slow cooker liners – make cleanup much easier
- Meat shredder claws – shred meat in seconds
- Instant-read meat thermometer – the easiest way to know meat is safely cooked
Storing and reheating
Store the shredded beef in its juices so it stays moist. Refrigerate for 3 to 4 days or freeze for up to 3 months, then thaw overnight in the fridge. Reheat covered on the stove or in the microwave until steaming hot.
Frequently asked questions
Can I use a different cut of beef?
Chuck roast is best because it stays juicy. Rump roast or bottom round work but turn out leaner and a little drier.
Can I make it without the packets?
Yes. Replace the ranch packet with 1 tablespoon of homemade ranch seasoning, and the au jus packet with 1 tablespoon of Worcestershire sauce plus 1 teaspoon each of onion powder and garlic powder. Still skip the extra liquid.
Can I cook it from frozen?
No. Thaw the roast in the fridge first so it reaches a safe temperature quickly.
