I’m sure that by now, most of you have heard of the popular Mississippi Roast. Maybe you’ve even cooked one. If you’re oblivious to what I’m talking about, the Mississippi Roast is a simple roast recipe that is made using a small handful of ingredients and is typically cooked in a slow cooker. I’ve made a few different versions of the recipe (there are hundreds, if not thousands of them) out there, and while they are all pretty delicious, I felt that there were a few areas where it could be improved upon. So let me get started by telling you why this is The Best Mississippi Roast recipe.

So HOW is this recipe different from all of the others?

Typically, a Mississippi Roast is made with a chuck roast, a packet of an jus, a packet of ranch seasoning, butter, and a handful of pepperoncini peppers. While this recipe has the same core ingredients, I’ve added a few to increase the deliciousness. First, I added onion to the recipe. The onion cooks down so beautifully and adds such a great flavor to the meat and to the gravy. (If you don’t like onion, by all means, you can leave it out.)

Oh, and speaking of gravy…

I also added low-sodium beef broth. The reason for that being- you’re going to want to serve your Mississippi Roast over something. Sure, you could just eat it by its lonesome and it would be great, but my favorite way to enjoy a Mississippi Roast is slathered over creamy mashed potatoes. Now, if you’re serving this roast over mashed potatoes, you’ll want an extraordinary gravy. One of my major gripes with most of the recipes out there is that they don’t take the gravy into account. If you don’t add broth, you’re left with a buttery, greasy, rendition of fat from the chuck roast. And while we’re on the topic of butter, I reduced the butter. A whole stick of butter is totally unnecessary when you’re cooking a chuck roast.

Sear that meat!

Let me say it again for those in the back… SEAR THAT MEAT! One of the biggest changes that in this recipe, is that you sear the meat before cooking it. Searing a roast before a slow cook gives it such an incredible depth of flavor and texture. It looks better and it tastes better.

Lastly, one final change to the recipe, and my tip in general for cooking roasts, IF you are home and have the ability to cook the roast in the oven, then cook it in the oven instead of a slow cooker. There’s a huge difference in the outcome of a roast cooked in a Dutch oven versus one cooked in a slow cooker. It’s better in the oven. Period. Now, if you plan on using a slow cooker because you’re at work or any other number of reasons, it will still be totally delicious. But, I’d definitely recommend trying it in the oven if you can.

Ingredients that you’ll need for The Best Mississippi Roast

Chuck Roast– you could substitute with any similar cut of meat.

Sweet Onion

Olive Oil

Seasonings– Salt, Pepper, Au Jus Packet, Ranch Seasoning Packet

Low-Sodium Beef Broth

Pepperoncini Peppers– plus one tablespoon of the liquid from the jar

Unsalted Butter

If you wanna serve The Best Mississippi Roast over mashed potatoes, serve it over the BEST mashed potatoes. Check out my favorite way to make them 👇🏻

Let me show you how to make The Best Mississippi Roast 👇🏻

If you are cooking the roast in the oven, preheat your oven to 300 degrees.

In a medium-sized bowl, whisk together, 2/3 cup low-sodium beef broth, 1 Au Jus packet, 1 Ranch seasoning packet, and 1 tbsp of the juice from a pepperoncini pepper jar. Set aside.

Start by seasoning both sides of a 3-4 Lb chuck roast with salt and pepper. Heat 1 tbsp of olive oil in a large Dutch oven (use a large skillet if you’re cooking in a slow cooker) over high heat. Then, add the chuck roast to the pot and sear on both sides, cooking about 3-5 minutes per side, until the roast has a golden crust.

Next, turn the heat off and add 1 sliced sweet onion to the pot. Stir the onion around to get a quick sear on it.

If you are cooking the Mississippi roast in a slow cooker, you can move the roast and onions to the slow cooker now and continue following the steps below

Now pour the broth mixture over the roast and onions. Toss in 10 pepperoncini peppers and place 4 tbsp of unsalted butter on top of the roast.

Put the lid onto the Dutch oven and place the pot into the oven. Then cook for 2-2.5 hours until the meat is fall-apart tender.

If cooking in the slow cooker, cook the roast on high for 3-4 hours or on low for 6-8 hours

Remove the roast from the pot and roughly shred the meat- I prefer a little bigger chunks to completely shredded meat, whatever you prefer. Place the meat back into the pot and stir it around to coat in the gravy. Serve as desired.

Enjoy!!

The Best Mississippi Roast

A delicious improvement on the popular recipe. Once you try this recipe for The Best Mississippi Roast, this will be the only way that you’ll ever want to make it again!

Course Main Course

Prep Time 10

Cook Time 2 30

Servings 8 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

Gravy Ingredients

2/3 Cup Low-Sodium Beef Broth
1 Packet Au Jus
1 Packet Ranch Seasoning
1 Tbsp Pepperoncini Pepper juice

Other Ingredients

1 3-4 LB Chuck Roast
1 Tbsp Olive Oil
Salt and Pepper
1 Sweet Onion, sliced
4 Tbsp Unsalted Butter
10 Pepperoncini Peppers

Instructions

If you are cooking the roast in the oven, preheat your oven to 300 degrees.
In a medium-sized bowl, whisk together all of the gravy ingredients and set aside.
Season both sides of the chuck roast with salt and pepper. Add the olive oil to a large Dutch oven over high heat (use a skillet if cooking in a slow cooker).
Add the chuck roast to the pot and sear on both sides until there is a nice, golden crust, about 3-5 minutes per side.
Turn off the heat and add the sliced onion. Stir the onion around to get a quick sear.
*if using a slow cooker, remove the roast and onions to the slow cooker and continue with the rest of the steps.
Pour the gravy sauce over the roast. Add the pepperoncini peppers to the pot and top the roast with the butter.
Put the lid onto the pot and place into the oven. Cook the roast for 2-2.5 hours until the roast is fall-apart tender.
*if using a slow cooker, cook on high for 3-4 hours or on low for 6-8.
Remove the roast from the pot and shred the meat. Add the meat back to the pot and stir to coat in the gravy. Serve as desired. Enjoy!

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