🥩 Crock Pot Mississippi Roast
A popular slow-cooker beef dish that turns a simple roast into tender, shredded, flavorful meat.
🧾 Ingredients
- 1.5–2 kg (3–4 lb) beef chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup butter
- 5–10 pepperoncini peppers (plus a little juice)
- Optional: garlic powder or onion powder (light amount)
👨🍳 Instructions
1. Add roast
Place the beef chuck roast in the crock pot.
2. Season
Sprinkle ranch mix and au jus mix evenly over the meat.
3. Add toppings
- Place butter on top
- Add pepperoncini peppers around the roast
- Add a splash of pepperoncini juice
4. Slow cook
- LOW: 8 hours (best texture)
- HIGH: 4–5 hours
Cook until the beef is very tender and easy to shred.
5. Shred & mix
Shred the meat and stir it into the juices for maximum flavor.
🍽️ How to serve it
- Mashed potatoes 🥔
- Rice
- Sandwiches or sliders
- Egg noodles
🧠 Why it’s so tender
Slow cooking breaks down connective tissue in Beef, making it soft and juicy while absorbing seasoning flavors.
⚠️ Nutrition note
This dish is:
- high in sodium (seasoning packets)
- high in fat (butter + beef)
You can lighten it by using:
- low-sodium seasoning
- less butter
- adding vegetables like carrots or potatoes into the pot
If you want, I can also give you:
- a from-scratch low-sodium version
- a spicy Mississippi roast
- or a healthy meal-prep version for the week
