Mississippi Roast

  • Prep: 15 min
  • Cook: 8 hr
  • Total: 8 hr 15 min
  • Servings: 6–8
Rated 4.8037/5 based on 107 customer reviews

Ingredients (8)

  • 1 3–4 lb. boneless chuck roast
  • 3 tablespoons olive oil
  • ½ cup beef broth
  • 1 stick butter
  • 8 pepperoncini
  • ¼-½ cup flour, as needed
  • In a rush? You can swap the flour for one 1 ounce package of dry Au Jus gravy mix and skip the step for browning the meat.

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
(107)

Write a review
Rated 5 out of 5 by from Yummo Roast I love roast and meals like this can stretch longer for me and my family. I made this and had my parents over. They raved about it
Date published: 2019-04-12
Rated 5 out of 5 by from Moistness and flavor!! This worked so well with a boneless pork loin!! used Au Jus instead of flour; browned, used vegetable broth, did in slow cooker...will become a standard in my house!! We rarely eat beef so thought I'd try the pork!! The Ranch really sets it off.
Date published: 2019-04-12
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