Slow Cooker Mississippi Roast

Easy Mississippi roast made in a slow cooker. This recipe makes a delicious gravy. Serve it with mashed potatoes for a completed satisfying meal. Hope you enjoy!

I love pepperoncini peppers. When I first learned about Mississippi roast, it was like music to my ears. So this recipe has easily become one of my favorite slow cooker recipes.

Including salt and pepper, it requires only 9 ingredients. If you are in a hurry to prepare this dish, literally just dump everything in your slow cooker, set it on low and go on with your day.

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I like to sear my meat before slow cooking, so here are the steps that I took to make this delicious Mississippi roast.

First, rinse your roast and pat it dry. Then season each side of the beef with a little salt and pepper. Normally, I would tell you to season the meat generously with salt for more flavor. However, in this recipe, you want to take it easy on the salt because we are going to use both ranch dressing mix and au jus mix, which contain salt already.

Next, sear the seasoned roast on the stove with butter. If you don’t have the time to do this step or you just feel lazy (Hey! No judgment. I can relate to that easily. :P), you just place the beef in your slow cooker and add the unmelted butter on top of it before cooking.

Now, transfer the seared roast in a slow cooker. I should have probably mentioned this earlier. Depending on how big your slow cooker is, you can choose your roast. If it’s a 4 or 5-pound one, you want to use a 6-quart slow cooker. If it’s a 3-pound one or smaller, a 4-quart slow cooker should be fine. Of course, you want to adjust the seasoning based on the size of your roast.

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The last step is to sprinkle the ranch dressing mix and au jus mix on top of the roast, followed by pepperoncini peppers and carrots. Cook the whole thing on low for 8 hours and get ready for a mouth-watering meal.

Since this recipe makes an amazing gravy, I would suggest you make some mashed potatoes to go with it. I enjoyed some leftover Mississippi roast by itself. It’s still to die for! Hope you enjoy!

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