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–+ servings

Mississippi Roast Crockpot Recipe

The slow cooker makes this fall-apart, easy Mississippi Roast smothered in rich gravy melt in your mouth. And the best part? This dump and go recipe requires almost no prep time!
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Prep Time 5 minutes
Cook Time 8 hours
Course Main Course
Cuisine American
Servings 8

Ingredients
  

  • 3-4 pound Boneless Chuck Roast
  • 1 package of Au Jus Gravy Mix
  • 1 package of Ranch Dressing Mix
  • 1 stick of Unsalted Butter
  • 5-6 Pepperoncini Peppers

Instructions
 

  • Place roast in the bottom of the crock pot.
  • Sprinkle dry ranch dressing packet and au jus packet evenly over the top of the roast.
  • Add the stick of unsalted butter on top of the roast, followed by the pepperoncini peppers.
  • Cover and cook on low heat for 7-8 hours or until the roast is fork-tender. This Mississippi roast crockpot recipe is best cooked low and slow to achieve the most tender, fall-apart texture.

Notes

Mississippi Roast with More Gravy Instructions:

1. Make the gravy first:
  • In a saucepan, melt the stick of butter with 3 tablespoons of low sodium Better Than Bouillon (regular is okay if you can’t find low sodium in the grocery store).
  • Slowly add 3/4 cup of all-purpose flour (1/4 cup at a time), whisking until smooth.
  • Add 1 and 3/4 cups of water and 1/2 teaspoon of black pepper. Whisk and heat until smooth.
2. Put the roast in the crock pot and pour the gravy over it.
3. Sprinkle the Ranch seasoning packet over and add 5-6 pepperoncini peppers.
4. Cover and cook on low heat for 7-8 hours.
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