Mississippi Roast (Crockpot)

Mississippi Roast (Crockpot)


  • 4 lbs chuck roast
  • 1 (1 ounce) envelope ranch dressing mix
  • 1 (1 1/4 ounce) envelope au jus mix
  • 1⁄2 cup butter
  • 4 -5 pepperoncini peppers
    fresh ground pepper, to taste


  • Brown the outside of the roast (You don’t need to brown meat before cooking it in a slow cooker, but there are some advantages. If you sear it with a little oil in a hot skillet, the meat develops more complex flavors. If you dredge the meat in flour before you brown it, your sauce will thicken up)
  • Spray your slow cooker with nonstick spray.
  • Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.
  • Sprinkle the top with the ranch dressing mix and the au jus mix.
  • Place peppers on top of mixes.
  • Add the stick of butter on top.
  • Set your slow cooker to 8 hours and forget it.
  • You do not add any additional water to this.
  • Served with mashed or roasted potatoes, but you could serve with egg noodles.

Delicious! I would recommend not adding any extra salt because the au jus and ranch mix have plenty. The peppers are a key ingredient and changes the flavor in a great way! I thickened the gravy with some Wondra flour and served it over mashed potatoes. The gravy is so good you could drink it.

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