This Crock Pot Mississippi Roast is my husband’s all-time favorite Crock Pot Thursday recipe, and for good reason. It has incredible flavor, is moist and delicious, and is great served as a main dish, or sliced and served on sandwiches.
The first time I made it, we ate an entire roast in one day, with just enough leftover for my husband to steal the rest for his sandwich the next day. I was shocked at how quickly we demolished that roast, but we couldn’t help ourselves. In fact, I made it again less than a week later.
It’s that good.
This is no regular roast. It is ridiculously easy to prepare, and it calls for an entire stick of butter and pepperoncinis. Don’t cut the butter quantity in an effort to save a few calories, and whatever you do, don’t underestimate the importance of the pepperoncinis. They really make the dish. Really and truly.
If you plan on serving these as French dip sandwiches, use the yummy juices for dipping. I always have to make an extra batch of au jus, which I just combine with the drippings from the slow cooker because we’re heavy dippers around here.
I haven’t talked to one person who doesn’t love this recipe, and many friends and family members have added it to their regular rotation. What I’m saying is this: Do your belly a favor and make this Crock Pot Mississippi Roast.
Crock Pot Mississippi Roast
- beef roast
- 1 package dry ranch dressing mix
- 1 package au jus mix
- 1 stick butter
- 5 pepperoncinis
- Plop the roast in the crock pot.
- Sprinkle ranch and au jus on top.
- Put butter stick right on top like a crown-o-deliciousness, and lay pepperoncinis around the butter stick.
- Cover and cook on low 7-8 hours.
- Slice and put on crusty rolls for French dip sandwiches, using the leftover liquid (fat skimmed off) as dip, or make a gravy from the drippings and serve with mashed potatoes.
We are definitely on a roll with our picks. I feel like I've been saying this a lot lately, but this recipe has made it to the top of my crock pot favorites list. EASY, YUMMY, NOT LOW CAL. Butter makes everything better, right? This makes lots of juice, so I skimmed off as much fat as I could, dumped all of it into a pan and thickened with a flour slurry, which turned out to be one of the most flavorful gravies I've ever tasted. We drizzled over our entire plate of food it was so good. The pepperoncinis add such a unique flavor that it puts this roast recipe over the top. Don't be afraid - they are spicy on their own but the meat and gravy are not.
We thought this recipe was yummy! We did the recipe just as it said and thought It had a good flavor. I thought it would be a little spicy but I was wrong. My two year old ate this without any hesitation. We served as French Dips and of course the au jus was delicious. Will make again!
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this recipe.
[Tweet “This slow cooked Mississippi roast is incredible, and will make you wish you doubled the recipe!”]