Mississippi Roast is the absolute best slow cooker roast beef you will EVER make! This Mississippi Roast Recipe has been made famous throughout the years and is a must make! Mississippi Roast in a crock pot is perfect on its own, for tacos, nachos, sliders, and more! You won’t believe the flavor in this slow cooker goodness.
Mississippi Roast has been quietly getting super famous for years. It’s amazing!
Mississippi Roast. How I love thee. To say that I’m excited about today’s recipe would be a huge understatement. This Mississippi Roast in a slow cooker has ALL the flavor, and none of the fuss. It’s so super simple and is awesome on nachos, as a sandwich, or even just on its own. It’s beyond juicy, beyond unique, and just so easy.
I can see why this MISSISSIPPI ROAST was on the New York Times’s Most Popular Recipes of 2016 list!! It’s a total winner and I can’t wait for you to try it! Don’t you just want to take a nose dive into all that yum?!
Mississippi Roast is so juicy and delicious you won’t believe your tastebuds.
Mom and I are embarking on a journey to do as many of the New York Times Most Popular Recipes of 2016 as we can! We chose to try this Mississippi Roast as our first endeavor because it immediately stuck out as one that we would just love. We were right. I’ll be making Mississippi Roast again and again and again. I love the peppers, the sauce, EVERYTHING! It’s so delicious.
There are tons of recipes for this Roast floating around the internet…stories of its origin vary (click HERE to see the rise of this awesome recipe!)…but it’s definitely one of the most famous recipes that the internet has brought us. The rave reviews are justified, trust me.
I love the addition of the pepperoncinis. It’s just the right amount of subtle heat to the roast. We weren’t sure when we started the recipe, but we were SO happy with the outcome.
What is a Mississippi Roast?
The recipe for Mississippi Roast in a crockpot originated somewhere on the internet years ago. There are myths left and right of how it started. It is typically a chuck roast cooked in a slow cooker with butter, ranch seasoning, au jus, and pepperoncini peppers. It’s SO DARN GOOD!
Can I make the Mississippi Roast Recipe in the oven?
You can! If you prefer to make it in the oven, sear the roast and place in a baking dish. Sprinkle with ranch and au jus seasoning. Slice up butter and place over roast and toss in some pepperonicinis. I prefer making this Mississippi Roast in a crockpot (hello being able to forget about it all day!) but you can do it both ways.
Are pepperoncinis hot/spicy?
No, they are very mild. They have similar heat to a pimiento pepper. If you don’t like spicy, you’ll still love this recipe.
What are some other crockpot recipes you love?
SO MANY! My favorites on TCR are Crockpot Buffalo Chicken, Slow Cooker Pecan Pie, and Crockpot Broccoli Cheese Casserole. If you want to try out an Instant Pot instead, I recommend our Instant Pot Pot Roast Recipe!
See recipe card below or click to watch the video to find out how to make this Mississippi Roast <3
Mississippi Roast Recipe
- 1 boneless chuck roast top or bottom round roast, 3-4 pounds
- 2½ teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- ¼ cup all-purpose flour
- 3 tablespoons canola oil
- 4 tablespoons unsalted butter
- 12 pepperoncinis a sweet and tangy Italian pepper found in the pickle or Italian foods aisles.
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- ½ teaspoon dried dill
- ¼ teaspoon sweet paprika
- 1 teaspoon buttermilk optional
- garnish: chopped parsley
- Set roast on a small baking tray and rub it with salt and pepper. Sprinkle the flour over the roast and massage it into the meat.
- In a large skillet, heat the oil over medium high heat until it shimmers. Place the roast in the pan and sear it 4-5 minutes until it browns and a crust forms. Turn the roast over and sear on the other side.
- Spray a slow-cooker with nonstick spray and place the meat in the bowl. Add the butter and pepperoncini. Cover with the lid and set the machine to LOW.
- While the roast heats, combine mayonnaise, vinegar, dill and paprika in a small bowl to make a ranch dressing. Whisk quickly until emulsified. Add the buttermilk and whisk again. Pour the ranch dressing over the roast, cover and continue cooking 4 hours.
- After four hours, test to see if the meat is tender enough to shred easily using two forks. If the meat isn’t ready, cook up to 4 more hours until roast is tender, depending on the size of the roast.
- To serve, shred the meat and mix the gravy together with the roast. If desired, purée the roast “gravy” with a hand or stick blender, then mix it with the shredded roast. Garnish with chopped parsley and serve with egg noodles, potatoes or on sandwich rolls. Use your imagination.