If you are craving a meal that feels like a warm hug on a plate, the Mississippi Roast Crock Pot Recipe is your go-to comfort food. This slow cooker masterpiece transforms a simple chuck roast into tender, flavorful perfection infused with a blend of spices, pepperoncini, and savory juices that meld together over hours of gentle cooking. With minimal effort and everyday ingredients, you’ll have a hearty, fuss-free dinner that feels like it took all day, but without the stress. This recipe truly proves that easy can also be extraordinary.
Ingredients You’ll Need
The beauty of the Mississippi Roast Crock Pot Recipe lies in its straightforward ingredients, each carefully chosen to build layers of flavor and texture. From the robust chuck roast to the tangy pepperoncini and aromatic spices, every element plays a vital role in this dish’s signature taste.
- 3-5 pounds boneless chuck roast: Well-marbled for tenderness and rich beef flavor that stands up to slow cooking.
- 1 tsp onion powder & garlic powder each: These bring a subtle depth of savory aroma throughout the roast.
- 1/2 teaspoon pepper: For just the right touch of gentle heat and complexity.
- 1 tablespoon vegetable oil: Essential for searing the roast to lock in juices and create a flavorful crust.
- 5 garlic cloves (peeled): Popped into the crevices to infuse every bite with mellow roasted garlic goodness.
- 2 cups low sodium beef broth: Keeps the meat moist while deepening the beefy flavor of the cooking liquid.
- 1/3 cup pepperoncini juice: Adds a subtle vinegary tang that brightens the richness of the roast.
- 2 tablespoons reduced sodium soy sauce: Gives an umami boost, balancing the acidity perfectly.
- 3 tablespoons dried minced onions: Enhance texture and onion flavor without fresh prep.
- 1 tablespoon granulated beef bouillon: Amplifies savory notes for that full-bodied taste.
- 2 teaspoons dried parsley: Adds a hint of fresh herbaceous brightness.
- 1 tsp dried chives & dried dill each: Contribute subtle herbal undertones for complexity.
- 1/2 teaspoon dried oregano: Provides an earthiness that rounds out the spice mix.
- 1 bay leaf: Imparts a gentle aromatic depth throughout the cooking process.
- 8 whole pepperoncini: These tangy peppers give the roast its signature bite and flavor.
- Carrots cut into thirds (optional): For a touch of natural sweetness and vibrant color around the meat.
- Baby red potatoes (optional): Perfect for soaking up the rich gravy and making the meal hearty.
- 1/4 cup butter: For the luscious gravy that finishes the dish with creamy richness.
- 1/4 cup flour: Used to thicken the delicious cooking juices into a perfect gravy.
- 2 cups beef broth from slow cooker: The base for your homemade gravy, packed with flavor.
How to Make Mississippi Roast Crock Pot Recipe
Step 1: Season and Sear the Roast
Start by patting the chuck roast dry to help the seasonings adhere better. Sprinkle onion powder, garlic powder, and pepper evenly over the surface, rubbing it into the meat for maximum flavor absorption. Next, heat vegetable oil in a cast iron skillet over medium-high heat and sear your roast on all sides until it’s beautifully browned. This step locks in the juices and creates a savory crust that will caramelize during slow cooking, elevating the dish to something truly special.
Step 2: Assemble Ingredients in the Crock Pot
Transfer the browned roast straight into your slow cooker. Nestle the peeled garlic cloves deep into the crevices of the roast, where they will soften and release their sweet aroma over time. Add beef broth, pepperoncini juice, soy sauce, dried minced onions, beef bouillon, parsley, chives, dill, oregano, bay leaf, and whole pepperoncini peppers. Make sure to give everything a gentle stir so the seasonings mingle nicely. If you’re including carrots and baby red potatoes, tuck them around the roast for a one-pot meal that’s as nutritious as it is tasty.
Step 3: Slow Cook to Perfection
Set your slow cooker on low and cook the roast for 8 to 10 hours, or on high for 4 to 6 hours, until the meat is tender enough to pull apart with ease but still holds some structure. This long, gentle cooking process is what makes the Mississippi Roast Crock Pot Recipe so mouthwatering. Patience here rewards you with incredibly juicy and flavorful beef that melts in your mouth.
Step 4: Shred the Roast and Develop Flavors
Once the roast reaches tender perfection, shred it into bite-sized pieces, making sure not to completely shred it to maintain some texture. Let the meat continue cooking on low for an additional 30 minutes to soak up all those slow-cooked juices. This step locks in moisture and infuses every bit of meat with even more flavor.
Step 5: Make the Gravy
To finish, melt butter in a saucepan over medium heat and whisk in flour to create a roux, cooking until it turns a light golden color. Slowly add 2 cups of the broth from your slow cooker, whisking constantly to avoid lumps, until the gravy thickens beautifully. Adjust seasonings with salt and pepper as needed—the resulting gravy is rich, velvety, and the perfect complement to the roast and vegetables.
How to Serve Mississippi Roast Crock Pot Recipe
Garnishes
Serving your Mississippi Roast Crock Pot Recipe with its signature pepperoncini adds a necessary tang and a pop of color that enhances both presentation and flavor. Fresh chopped parsley sprinkled over the top lends a breath of bright green and a subtle fresh herb aroma that lifts the dish. For those who love a little heat, adding sliced pepperoncini or a dash of crushed red pepper flakes can turn up the excitement on your plate.
Side Dishes
This roast pairs beautifully with creamy mashed potatoes, fluffy rice, or even buttered egg noodles to soak up every drop of that luscious gravy. Roasted or steamed green beans, sautéed spinach, or a simple crisp garden salad balance the hearty richness of the beef and add welcome texture and freshness to the meal. Don’t shy away from adding roasted carrots and baby potatoes cooked with the roast right in the crock pot for a fuss-free all-in-one dinner.
Creative Ways to Present
For a touch of rustic charm, serve the shredded roast on thick slices of toasted artisan bread alongside a dollop of horseradish sauce. You can also turn the Mississippi Roast Crock Pot Recipe into a hearty sandwich or slider feast, piled high with caramelized onions and melted cheese. Alternatively, serve it as a plated dish topped with gravy and a sprinkle of fresh herbs for a cozy dinner party vibe everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Mississippi Roast Crock Pot Recipe keep wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors meld even further over time, making your next meal equally delicious. Just make sure to keep the gravy and roast meat together to preserve moisture and taste.
Freezing
This recipe freezes like a dream! Portion the shredded roast and gravy into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. Frozen leftovers will maintain their best quality for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Gently reheat the roast and gravy over low heat on the stove, stirring occasionally until warmed through. If reheating in the microwave, do so in short bursts, stirring in between to ensure even heating and to keep the meat tender. Adding a splash of water or extra broth can help rejuvenate the moisture if needed.
FAQs
Can I use a different cut of beef for this recipe?
While chuck roast is ideal for its marbling and tenderness after slow cooking, you can substitute other cuts like brisket or rump roast. Just keep in mind that cooking times may vary and the texture could be slightly different.
Do I have to use pepperoncini peppers and juice?
Pepperoncini are key to the tangy flavor profile that makes the Mississippi Roast Crock Pot Recipe so unique. If you prefer less heat or acidity, mild banana peppers can be a substitute, but the classic bite might be missing.
Can I speed up the cooking time?
While the recipe offers a high setting for faster cooking, the low and slow approach truly delivers the best tenderness and flavor. Using the high setting may work, but keep an eye on the roast to avoid drying out.
Is it necessary to sear the roast before slow cooking?
Searing is highly recommended because it caramelizes the meat’s surface, adding depth of flavor and locking in juices. It’s a small step that makes a big difference in the final taste.
What should I serve with the leftovers?
Leftover Mississippi Roast Crock Pot Recipe works wonderfully in sandwiches, tacos, or even atop nachos. Turn your leftovers into quick new meals with complementary sides like coleslaw, pickles, or fresh greens.
Final Thoughts
This Mississippi Roast Crock Pot Recipe is a true game changer for anyone who loves big flavors without big effort. Tender beef, tangy peppers, and a rich gravy come together in an easy, make-ahead meal that’s perfect for family dinners or casual gatherings. Once you try it, you’ll see why it has become a beloved classic, bringing comfort and joy to your table time and again. So grab your slow cooker and get ready for a dish that’s as delightful to eat as it is simple to prepare!
Print
Mississippi Roast Crock Pot Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours 10 minutes
- Total Time: 8 hours 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
A comforting Mississippi Roast Crock Pot recipe featuring a tender, flavorful chuck roast slow-cooked with garlic, pepperoncini peppers, and a savory blend of spices, finished with a rich homemade gravy perfect for serving over mashed potatoes, rice, or noodles.
Ingredients
For the Roast
- 3–5 pounds boneless chuck roast, trimmed of excess fat
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 5 garlic cloves, peeled
- 2 cups low sodium beef broth
- 1/3 cup pepperoncini juice (from jar of pepperoncini)
- 2 tablespoons reduced sodium soy sauce
- 3 tablespoons dried minced onions
- 1 tablespoon granulated beef bouillon
- 2 teaspoons dried parsley
- 1 tsp dried chives
- 1 tsp dried dill
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 8 whole pepperoncini peppers
- Carrots cut into thirds (optional)
- Baby red potatoes (optional)
For the Gravy
- 1/4 cup butter (4 tablespoons)
- 1/4 cup flour
- 2 cups beef broth from slow cooker (excess grease removed)
Instructions
- Prepare and season the roast: Pat the chuck roast dry with paper towels, then evenly sprinkle onion powder, garlic powder, and pepper all over. Rub the seasonings into the meat to ensure full flavor penetration.
- Sear the roast: Heat vegetable oil in a large cast iron skillet over medium-high heat. Use tongs to sear the roast on all sides until it is nicely browned. Transfer the seared roast to a 6-quart or larger slow cooker. Insert whole garlic cloves into crevices of the roast, especially near seams of fat.
- Add additional ingredients to slow cooker: Pour in the low sodium beef broth, pepperoncini juice, reduced sodium soy sauce, dried minced onions, granulated beef bouillon, dried parsley, dried chives, dried dill, dried oregano, bay leaf, and whole pepperoncini peppers. Stir gently to combine. Add the optional carrots and baby red potatoes around the roast if desired.
- Cook the roast low and slow: Cover and cook on low heat for 8 to 10 hours, or on high heat for 4 to 6 hours, until the meat is tender and easily shredded.
- Shred and rest: Once tender, shred the roast into smaller pieces but avoid fully shredding it. Continue cooking on low for an additional 30 minutes to allow the shredded meat to fully absorb the flavorful juices. Remove the roast pieces to a cutting board and shred further to serving size. Do not discard the cooking juices in the slow cooker.
- Make the gravy: In a small saucepan over medium heat, melt 4 tablespoons of butter. Gradually sprinkle in 1/4 cup flour, whisking continuously to create a roux. Cook the roux for 1 to 2 minutes until lightly browned.
- Incorporate slow cooker broth: Slowly whisk in 2 cups of the beef broth from the slow cooker, ensuring excess grease has been removed. Bring the mixture to a gentle simmer and cook until the gravy thickens. If too thick, add more broth to reach desired consistency. Season with salt and pepper to taste, though additional seasoning may not be necessary.
- Serve: Serve the shreds of Mississippi Roast topped with the homemade gravy over mashed potatoes, rice, or noodles. Optionally, serve the pepperoncini peppers alongside the meat for an extra tangy kick, or discard them according to preference.
Notes
- Trimming excess fat from the roast before cooking helps reduce greasiness in the final dish.
- Inserting garlic cloves directly into the meat infuses deep flavor.
- Removing excess grease from the slow cooker broth before making gravy prevents an overly oily sauce.
- The optional carrots and baby red potatoes can be added for a heartier meal, but they are not required.
- Cooking times may vary depending on your slow cooker model; check tenderness before shredding.
- The pepperoncini peppers add a distinctive tangy flavor; you can serve them with the meat or discard as preferred.
- Leftover roast can be refrigerated for up to 3-4 days or frozen for longer storage.
