Mississippi Roast (Crockpot)

Mississippi Roast (Crockpot)

Ingredients

  • 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

Directions

  • 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.

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email
Scroll to Top