Mississippi Roast

Rated 4.7865/5 based on 89 customer reviews
  • Prep: 15 min
  • Cook: 8 hr
  • Total: 8 hr 15 min
  • Servings: 6–8

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
(89)

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Rated 5 out of 5 by from Yum Yum This was incredibly easy and super good! A few simple ingredients in the crock pot and you've got a delicious meal for your family. I paired it with some mashed potatoes and it was a big hit!
Date published: 2019-02-12
Rated 5 out of 5 by from Great. We did this with out the peppers. It was great. We just made mashed potatoes with it.
Date published: 2019-02-06
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