Mississippi Roast

  • Prep: 15 min
  • Cook: 8 hr
  • Total: 8 hr 15 min
  • Servings: 6–8
Rated 4.822/5 based on 118 customer reviews

Ingredients (8)

Steps (4)

  • Step 1
    Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
  • Step 2
    In a large sauté pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 10 minutes total.
  • Step 3
    Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7–8 hours.
  • Step 4
    When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.
  • For safe meat preparation, reference the USDA website.

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Reviews
(118)

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Rated 5 out of 5 by from Perfect for any night of the week A friend made me this dish and I had to come here to get the recipe a while back. It was so delicious I am making it again soon and probably will regularly. I didn't even like egg noodles before now.
Date published: 2019-07-03
Rated 5 out of 5 by from Mississippi Roast I make Mississippi Roast at least once a month. This is the best roast I have ever had. I make it slightly different. I just put the raw roast in the crockpot. Sprinkle one whole package of Hidden Valley Ranch Dressing all over the top. Then one package of au jus all over the top. Then place one whole stick of butter (I use salted but you can use unsalted, no margarine) on top of roast. Lastly, place 8 (or however many you like but at least 6 - 8) on top of roast and close top. I cook on low for 6 to 8 hours. I don't open it umtil the end of the 6 to 8 hours. Do not open and stir. Just leave it to cook. It is the BEST tasting roast I've ever had!
Date published: 2019-06-29
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