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. Whatever you do, don’t underestimate the importance of the pepperoncinis. They really make the dish. Really and truly.
Slow Cooker Mississippi Roast Sandwiches
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 Substitutes
This dish is very versatile. You can:
- Use whatever size and cut of roast you like.
- Cut down on the butter to save some calories, especially if you’re using a fattier cut of meat.
- Substitute the au jus packet for a brown gravy packet or a packet of onion soup mix.
- Adjust the pepperoncini amounts based on your family’s taste preferences, but don’t cut them out all together! They don’t add much heat, so don’t worry about that.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this recipe.
Crock Pot Mississippi Roast
This simple roast has tons of flavor. Serve it over potatoes or on a roll for a crowd pleasing dinner!
Ingredients
- 1 3-5 lb beef roast (your choice of cut)
- 1 package dry ranch dressing mix
- 1 package au jus mix or onion soup mix
- 1/2 cup butter
- 4 to 6 pepperoncinis
Instructions
- Plop the roast in the crock pot.
- Sprinkle ranch and au jus (or onion soup mix) on top.
- Top with butter and pepperoncinis.
- Cover and cook on low 8 to 9 hours.
- Shred meat in slow cooker and let it sit in the juices for a few minutes.
- Serve roast on crusty rolls for sandwiches, using the leftover liquid (fat skimmed off) as dip, or make a gravy from the drippings and serve with mashed potatoes.
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Holy yummy ness!
You weren’t messing around on this one, were ya?
Oh my God, I have totally made this one, and it is SO DELICIOUS!! :)-Ashley
I could eat it every single day. I’d need new pants, and probably a new heart.
I JUST heard about flavoring the roast with pepperocinis (I’m too lazy to correct that), and I love that Kim said they don’t make the meat or gravy too spicy. Exactly what I needed to hear! Thanks, women!
I had the hardest time spelling that word. I’m not even trying again.
Where do I find the pepperocinis?
I found mine in the grocery store next to the olives and pickles. I had to buy a larger container than I would have liked, but since I’ve now made this meal three times in less than two months, it looks like it was $3 well spent! Good luck!
Oh my gosh! This was delicious!! And so easy that Lizzi made it for me before she went to school!!! Thanks for another winner cousin!!!!
You make having two teen girls look fun. HOW IS THAT POSSIBLE? Nice work, Liz!
Made this roast and your husband is right. So so good. I shredded the roast and served it over mashed potatoes. I thickened up the liquid in the crock and poured it over. It was delicious.
Thank you! It’s awesome with mashed potatoes!
How big should the roast be, and which type of cut do you usually use?
What type of beef roast?