Simple ingredients for a simple recipe to make a low carb roast that is moist, tender and rich tasting with this recipe for Crock-Pot Mississippi Roast. You can adjust the spiciness by removing all or as many of the pepperoncini peppers as you wish!
Slow Cooker Mississippi Roast
Crock-Pot Mississippi Roast is a simple way to make a marvelously moist and tender roast in your slow cooker. I have used this recipe on several different chuck roasts and have found even roasts that are a cheaper cut that tend to get a little bit dry when cooked come out moist and flavorful with this recipe.
That is great news for our food budget!
This is a low carb recipe (with just 8 carbs per serving), unless you serve it over mashed potatoes. But you can always swap the mashed potatoes for mashed cauliflower instead and it will still be fabulous!
And if you are wondering if you have to use allll that butter, you definitely can use less butter. If your chuck roast has a lot of fat marbling to it, I would actually suggest using only about half of the butter. The fat from the marbling makes the butter not as necessary, whereas if you have a leaner cut of roast, the butter is very helpful in creating a moist and tender roast.
While we try and avoid pre-cooking meat on the stove top as much as possible (except for ground meat which almost always needs to be pre-cooked) this recipe does call for browning the roast for just a few minutes. Browning the meat in a little oil seals in the juices in the meat and gives it a nice dark brown coloring as well as adding just a little bit of umami flavor to your dish.
You CAN however skip the browning step if you want to. So..if you are in a hurry or you just don’t care about the darker coloring…go ahead and skip that step. I promise it will still taste as good. BUT if you have the couple of minutes to spare I suggest you brown the roast so you get the full flavor profile.
In this recipe there are a couple of special ingredients that I used. I live in a smallish town in Kansas and don’t really have access to any sort of specialty food stores so you shouldn’t have much of a problem finding them in your stores either…but just in case I have offered links to where you can buy online.
The first is that I used a jar of Au Jus Gravy. This was found in the canned/jarred gravy aisle at my grocery store. If you cannot find it a can or jar of just plain brown gravy will work. Or you can mix up a packet of brown gravy mix by following the directions on the packet.
The other “special” ingredient is a jar of pepperoncini peppers. These are found in the pickle and olive section of most grocery stores. You will want to look for a jar of whole peppers and not sliced peppers. That way it is easy to pull out the peppers after the roast has cooked for less heat. If you like your roast a little more spicy then you can just break up the peppers when you shred the meat. As much or as little as you like. The pepperoncini peppers are considered a mild pickled pepper but if you are serving this roast to the kids it may be a good idea to pull them out and serve the peppers on the side for anyone who wants added spice.
Crock-Pot Mississippi Roast Recipe
- 2 pounds Beef Chuck Roast
- Salt And Pepper (to taste)
- 1 large Yellow Onion (sectioned)
- 1 packet Ranch Dressing Mix (or you can use our Homemade Ranch Dressing Mix)
- 1 cup Bistro Au Jus Gravy (This comes in a 12 ounce Jar. You can use canned or jarred brown gravy f you can’t find the au jus gravy)
- ½ cup Salted Butter (Don’t use margarine. You can use less butter if your roast has good fat marbling.)
- 4 – 8 Jarred Pepperoncini Peppers (whole)
- 2 – 3 tablespoons Olive Oil (for searing (optional))
- Sprinkle salt and pepper on both sides of the chuck roast and place in the bottom of a 6 quart or larger slow cooker. If you are really wanting a darker colored roast, you can sear in a frying pan for a few minutes just to help the color.
- I occasionally have a roast that won’t lay flat and this recipe really needs the roast to lay as flat as possible, so I’ve previously propped up one side of the roast with a chunk of onion. After placing the roast in the crock surround it with the onions.
- I then poured the one cup of the au jus gravy over the chuck roast.
- Sprinkle the ranch dressing mix over the chuck roast. It should stick well due to the gravy.
- With your stick of butter, cut it into chunks and lay on top of the roast spreading it in various spots.
- Lay 4 to 8 peperoncini peppers on top of the roast. Cover and cook on LOW for 8 hours. Check the temperature of the roast to insure it has reached 145 degrees before eating.
- You can pulll the pepperoncini before you prepare the roast to eat (feel free to eat them though if you want!). You can shred the roast and serve over noodles, rice or mashed potatoes or carve up as a normal roast. You can scoop up the juices left from the roast to make a delicious gravy as well.