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.
- 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
- 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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