Crockpot Meat

My Mississippi Roast

I have to brag…. This is one of the best dishes I’ve ever created, and it’s a family favorite. In my husband’s own words, “YUM.” Oh, and my son documents dinner any time this is served. I call that a win!

  • Pairs great with my roasted carrots, too!
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My Mississippi Roast

  • Author: admin


A tangy, melt in your mouth roast, perfect for any day of the week.



1 onion, thinly sliced

35 lb boneless chuck roast

Salt and pepper

4 garlic cloves, minced

1 whole jar pepperoncini

1 cup beef broth

1 tablespoon Worchestershire Sauce

½ teaspoon red pepper flakes

1 packet ranch dressing mix

1 packet au jus gravy mix

1 stick butter, sliced

23 tablespoons cornstarch

3 tablespoons water


Place onions in bottom of slow cooker. Season the roast with salt and pepper and sear the roast in a

large cast iron skillet, on medium heat in olive oil; on all sides, until browned, then transfer to the slow

cooker. Sprinkle the garlic over the roast. Pour in the entire jar of pepperoncini, beef broth,

worchestershire; sprinkle with red pepper flakes, ranch dressing packet, and the gravy packet. Stir

gently to combine. Place the sliced butter on top of the roast. Cook on low for 8-10 hours. When

done, remove meat to a platter and top with the pepperoncini and onions. Make a slurry with the

cornstarch and water. Pour the cornstarch mixture into the crockpot and stir to thicken the juices,

making a gravy. Transfer to a gravy boat and serve alongside the roast. I like to accompany this with

roasted potatoes and carrots.


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