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 Recipe

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 40 minutes
Servings: 6
Calories: 457kcal
Author: Becky Hardin - The Cookie Rookie
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.
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Ingredients

  • 1 boneless chuck roast top or bottom round roast, 3-4 pounds
  • 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

Instructions

  • 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.
  • Enjoy!

Video

Nutrition

Calories: 457kcal | Carbohydrates: 5g | Protein: 29g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 1125mg | Potassium: 558mg | Vitamin A: 360IU | Vitamin C: 16.5mg | Calcium: 33mg | Iron: 3.6mg