Mississippi Crock Pot Roast
Does everybody spell Mississippi out in their head or is it just me?
If you’re like me, you’ve seen Mississippi Crock Pot Roast recipes in various forms on different sites. The reasons it’s so popular are plentiful: it’s easy, it’s fast to put together, it’s cheap, it feeds a lot of people, and most importantly, it’s absolutely delicious.
For a Sunday night meal, we’ll serve this with mashed or baked potatoes and a vegetable, but leftovers really lend themselves to shredding into taco meat or sandwiches on hearty rolls. Any leftovers also freeze well – it will keep up to a month frozen with some of the pan juices.
I’ve used top round beef roast that was about 3 – 1/2 pounds, but chuck works great too – buy whatever’s cheapest.
I’ve got NOTHING against butter, but…
You do not need an entire stick of butter in this recipe. Other recipes I’ve seen have a ton of butter, but it just leaves the roast greasy. I use two tablespoons and it’s plenty to help the seasonings melt in. Besides, you’ll just have more fat to remove from the juices before serving.
This recipe couldn’t be any easier: put the roast in your Crock Pot (affiliate link) sprinkle the Au Jus packet and Dry Ranch Packet on top, throw in some peperoncinis, butter and let ‘er rip.
You might notice there isn’t any liquid added – check out this after picture (about 5 hours on high later):
Plenty of fabulous pan juices to ladle over the roast or potatoes. We eat the peperoncinis, but if you don’t like them, just discard. Do use them in the prep though – they make a tremendous difference.
If you put this on in the morning before work, you’ll have a real treat when you get home, between the heavenly aroma and the taste.
Mississippi Crock Pot Roast
Ingredients
- 3 pound Beef roast: chuck, top round, or beef shoulder
- 1 packet Au Jus gravy mix
- 1 packet Ranch dressing
- 2 tbsp Butter
- 6 to 8 Pickled Peperoncini
Instructions
- Spray crock pot with cooking spray, and lay roast beef inside.
- Sprinkle au jus mix and ranch seasoning over beef.
- Toss in peperoncini, split butter into chunks and sprinkle across seasoning.
- Return lid to crock pot and cook on high for 4 to 5 hours or on low for 8 to 9 hours. Allow roast to rest for 10 minutes before slicing, and serve with pan juices.
- The roast will fall apart easily; shredded, it is ideal in tacos and on sandwiches.
This isn’t Grandma’s pot roast in the black pan ~ no ketchup needed. ♥
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