Hello friends! Oh boy, do I have a delicious recipe for you tonight!
We have officially entered “Crock Pot Season!” That glorious time of year when you can “set and forget” your favorite comfort meal in the morning, and come back to the most amazing, hearty, cozy dinner. It is a glorious thing.
Tonight, I’m sharing my mom’s famous Mississippi Roast that you make in the crock pot. It is, in a word, phenomenal! She makes this every time I’m home, and people — including my fiancé — simply gobble it up and can’t get enough!
Crock Pot Mississippi Roast
- 3-4 pound chuck roast
- 1 stick butter
- 1 packet dry Ranch dressing mix
- 1 packet “au jus gravy mix”
- 1/2 -1 cup mild pepperoncini peppers
- 1/2 cup beef broth
- salt and pepper
- 1 package Extra Wide Egg Noodles (optional) cooked per package instructions
- Melt the butter and add to your crock pot.
- Then stir it up with the Au Jus and the Hidden Valley Ranch BEFORE you put the roast in the crock pot.
- Then once the “gravy” is made, add to roast to the pot.
- Turn the roast over in the gravy a few times to make sure it is evenly covered with the butter you just made.
- Lastly, put the pepperocini and broth on top of the roast and put the lid on.
- Cook for 8-10 hours on low (or 4-5 on high).
- Serve with a caprese salad for a keto meal.
- And don’t forget to top with the cooking gravy in the crock pot!
- When you’re ready to eat, make the appropriate number of servings of extra wide egg noodles, per package directions.
- To plate: top a bed of cooked noodles with a mound of the slow cooked beef. Serve with a side salad and enjoy!
This is the crock pot I use
Dry Ranch Packets
Au Jus Pack
I’ll tell you what, when I’m married, this is going to be a weekly staple.
The way people inhaled this was IMPRESSIVE! Magic happens in that crock pot when you let this simmer for all those hours low and slow.
The meat becomes so tender, it practically melts in your mouth!
And not only is it so flavorful and juicy, but the leftovers are incredibly versatile!
You can make a mean sandwich with the meat, you can add it on top of salads, you can throw it in with some eggs in the morning, you can have it plain, over noodles, make it into fajitas — the possibilities are endless!
This was the easiest, most crowd-pleasing meal ever!
Whatever you do — give this a try this week!
CARALYN’S COOKING CORNER!
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12 responses to “Crock Pot Mississippi Roast”
Oh. My. Gosh! I have not had a delicious pot roast in so long, Caralyn! This looks absolutely delicious! My mother made the most delicious pot roast too. Enjoy! I tried adding Ziti and mushrooms to my chili I made this afternoon, so far so delicious. I got the idea from your mother’s chili recipe which I have via screenshots. Thanks so much! ❤️
Sounds tasty but I can’t help but think Mississippi needs to be roasted about its treatment of African Americans over the years.
Looks very tasty
Growing up in Mississippi, I wonder why this is called Mississippi Pot Roast? No ingredient stands out unless it is the pepperoncini, which I never heard of until I left the state. You are from the Cincinnati, Ohio area, on the banks of the Ohio River. It sounds good, and I occasionally ate pot roast growing up. And as for other comments about Mississippi, some is warranted unless you consider what Jesus said about specks and logs in people’s eyes. Mississippi is the punch line for many jokes, but other than poverty, they have no more problems than the other 49 states, other than not having a state to be the punch line for their jokes. Blessings to you, and I hope to try this one.
That looks so good but I’m staying away from meat for sometime and soon permanently. Blessings and much love to you! <3
I threw out my crock pot and only use my instant pot now. It is the most amazing thing and makes meat so tender so fast. Recipe looks delicious, but you have to try the instapot. The good thing is it will keep the food warm for hours after it finishes cooking, so you can leave it in the pot.
Hi Caralyn, This recipe sounds delicious! Do you add the juice from the mild pepperoncini peppers or just the peppers? Thank you, Delores
So I tried this recipe over the weekend while we were re-painting our living room. Put it in the crockpot in the morning and by the time we were done it was done!! It was sooo delicious , moist and tender…even my eight year old son loved it and gave it the thumbs up 👍!! Plus I was so glad I only had to boil the noodles after all that painting!! We will definitely be having it again!!
Thanks for sharing this recipe. I fixed it today for April and I and we absolutely loved it. I had never heard of or had this version of roast, but ironically since you posted it last week I have heard of “Mississippi Roast” twice! We give it two tongues up!
thank you so much Mark! oh that’s so awesome!!! I’m so glad you all enjoyed it! It’s a great “set it and forget it” meal!!!! Hugs and love xox
That looks so good.