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Slow Cooker Mississippi Roast over mashed potatoes
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4.48 from 36 votes

Slow Cooker Mississippi Roast

This is a clean version of the classic Slow Cooker Mississippi Roast recipe with no packets, no processed ingredients, no MSG. It takes just 20 minutes to assemble in the slow cooker and then cooks all day for a savory, delicious meal that will quickly become a family favorite. Serve it over mashed potatoes with green beans or a green salad on the side.
This recipe should be made in a 5 or 6-quart slow cooker.
Prep Time20 minutes
Cook Time10 hours
Total Time8 hours 20 minutes
Course: Main Dish
Keyword: beef, beef recipe, easy dinner, family friendly, freezer friendly, slow cooker recipe, slow-cooker
Servings: 6
Author: Jess Smith via Inquiring Chef
Cost: $14.50

Equipment

  • 4-quart or 6-quart Slow Cooker
  • Cast Iron Skillet

Ingredients

  • 2 Tablespoons Cooking Oil (I prefer to use avocado oil or grape seed oil for high-heat cooking and searing)
  • 3-4 pounds Boneless Beef Chuck Roast
  • 1 teaspoon Salt (see note)
  • 1/2 teaspoon Black Pepper
  • 4 Tablespoons Unsalted Butter
  • 1 cup Chopped Yellow Onion
  • 3 Tablespoons All-Purpose Flour
  • 3 Tablespoons Liquid from a Jar of Pepperoncini
  • 4 Pepperoncini, sliced

Ranch Herb Blend

  • 2 1/2 teaspoons Dried Parsley
  • 2 1/2 teaspoons Garlic Powder
  • 2 teaspoons Dried Chives
  • 2 teaspoons Dried Dill Weed

Instructions

  • Heat a skillet with oil over medium-high heat.
  • While skillet is heating, season meat on both sides with salt and black pepper.
  • Add beef to heated skillet and sear on both sides until deep golden brown and lightly crusted, about 5 minutes per side.
  • Transfer meat to the bowl of a slow cooker (leave the skillet over heat).
  • Reduce heat in the skillet to medium and add butter. Stir until butter is melted.
  • Add onions to butter and cook, stirring constantly, until onions are soft and golden brown, about 4 minutes.
  • Add flour and stir until no dry spots of flour remain, about 1 minute.
  • Add 3 Tbsp of liquid from a jar of pepperoncini to the pan, scraping up any brown bits from the bottom of the pan (these will add extra flavor to the roast).
  • Scrape onions into the bowl of the slow cooker.
  • Add sliced pepperoncini and the ingredients for the Ranch Herb Blend.
  • Cover and cook on low for 10 to 12 hours, until roast can be easily shredded with a fork.
  • Transfer to a cutting board and shred.
  • Place shredded meat in a serving bowl and drizzle cooking liquids from the slow cooker over top.

Notes

The recipe for Ranch Seasoning provided above is a simplified version of this Homemade Ranch Seasoning. Because this Mississippi Roast includes the vinegar flavor from pepperoncini and the savory flavor from sautéed onions, a simplified version of Ranch Seasoning is perfectly fine here. If you’d like, you can make a large batch of the Homemade Ranch Seasoning and use 3 Tablespoons of it in this recipe.
 
 

Nutrition

Calories: 413kcal | Carbohydrates: 7g | Protein: 30g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 124mg | Sodium: 515mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1135IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 4mg