Juicy Slow Cooker Mississippi Roast made with chuck roast, onion soup mix, ranch dressing, butter, and pepperoncini. A true family favorite!
You know that one dish that becomes a family legend? The one everyone fights over at potlucks and requests for every holiday? For us, that’s the Slow Cooker Mississippi Roast. The first time I made it, I was a frazzled new parent looking for something easy but satisfying. I didn’t have the energy for anything complicated, but I wanted dinner to feel special.
I remember nervously pouring in the pepperoncini juice, thinking, Is this really going to work? It seemed so random. But by the time the house filled with that incredible buttery, tangy aroma, I knew I was onto something. When we finally sat down to eat, the roast was so tender it practically melted into the gravy, and my husband—who’s usually pretty quiet at meals—actually said, “This is amazing.” That’s when I knew this recipe was here to stay.
Why You’ll Love This Slow Cooker Mississippi Roast Recipe?
- Set It and Forget It: This recipe is practically foolproof. Throw everything in the slow cooker, and let it do its magic while you go about your day.
- Unbeatable Flavor: The combo of ranch dressing mix, onion soup mix, butter, and tangy pepperoncini creates a rich, savory dish that tastes like you spent hours fussing over it.
- Tender and Juicy: The beef cooks low and slow until it’s so tender you can shred it with a fork.
- Versatile Crowd-Pleaser: Serve it over mashed potatoes, rice, or even in sandwiches—it works every time.
Ingredient Notes:
Here’s why each ingredient shines in this dish:
- Chuck Roast: The marbling in this cut ensures juicy, tender results after slow cooking.
- Onion Soup Mix: Adds depth and a hint of oniony sweetness.
- Dry Ranch Dressing Mix: The herbiness balances the richness of the butter.
- Butter: Don’t skimp here! It adds a silky texture to the sauce.
- Pepperoncini Peppers and Juice: These little guys are the secret weapon, adding just enough tang without being overpowering.
How To Make Slow Cooker Mississippi Roast?
Making this roast is as simple as it gets, but let’s walk through the process together:
- Prep the Slow Cooker:
Start by spraying your slow cooker with non-stick cooking spray. Trust me, this little step makes cleanup so much easier. - Layer the Ingredients:
Place your chuck roast in the bottom of the slow cooker. Sprinkle the onion soup mix and ranch dressing mix evenly over the top. Add the butter in chunks, scatter the pepperoncini peppers around, and pour in about 1/4 cup of their juice. - Cook It Low and Slow:
Cover the slow cooker and set it to low for 8-10 hours (or high for 5-6 hours if you’re in a rush). As it cooks, the flavors meld together, creating a rich, savory sauce while the beef becomes impossibly tender. - Shred and Serve:
Once it’s done, remove the lid and let the roast rest for a few minutes. Use two forks to shred the beef right in the slow cooker—it’ll soak up all that flavorful liquid. Serve it up hot, and prepare for everyone to ask for seconds.
Storage Options:
Leftovers? Lucky you! Store the shredded beef in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in a freezer-safe bag for up to 3 months. When reheating, add a splash of beef broth or water to keep it juicy.
Variations and Substitutions:
Want to put your own spin on it? Try these ideas:
Want To Save This Recipe?
- Switch the Protein: Pork shoulder or chicken thighs work beautifully as alternatives to beef.
- Milder Flavor: Swap pepperoncini for banana peppers if you want something less tangy.
- Dairy-Free: Use olive oil or plant-based butter instead of traditional butter.
- Add Veggies: Toss in carrots and potatoes during the last 2-3 hours of cooking for a complete one-pot meal.
What to Serve with Slow Cooker Mississippi Roast?
This roast pairs well with just about anything, but here are my favorites:
- Mashed Potatoes: Perfect for soaking up all that buttery sauce.
- Steamed Veggies: Green beans, broccoli, or roasted Brussels sprouts add a nice contrast.
- Crusty Bread: Use it to mop up every last drop of gravy.
Frequently Asked Questions:
Can I make this in the oven instead of a slow cooker?
Yes! Cook it in a covered Dutch oven at 300°F for 4-5 hours.
What if I don’t like pepperoncini?
No problem! Swap them for banana peppers or omit them entirely. You’ll lose a bit of tang, but it’ll still be delicious.
Can I prep this the night before?
Absolutely! Assemble everything in the slow cooker insert, refrigerate overnight, and start cooking in the morning.
There’s something magical about a recipe that’s both incredibly easy and irresistibly delicious. Slow Cooker Mississippi Roast is one of those rare gems that always delivers, whether it’s a weeknight dinner or a weekend indulgence. So, what do you think—ready to give it a try? I can’t wait to hear how it turns out for you!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Slow Cooker Mississippi Roast
Ingredients
- 3 to 5 pounds boneless beef chuck roast
- 1 envelope onion soup mix
- 1 envelope dry ranch dressing mix
- ½ cup butter 1 stick
- ½ cup pepperoncini peppers
- ¼ cup pepperoncini juice
Instructions
Prepare the Slow Cooker:
- Lightly coat the inside of the slow cooker with non-stick cooking spray to prevent sticking and ease cleanup.
Arrange the Ingredients:
- Place the boneless beef chuck roast in the bottom of the slow cooker. Evenly sprinkle the onion soup mix and dry ranch dressing mix over the meat. Add the butter in pieces, distributing it across the roast. Scatter the pepperoncini peppers around the meat, and pour the juice evenly over the top.
Cook the Roast:
- Cover the slow cooker with its lid. Cook on low for 8 to 10 hours or on high for 5 to 6 hours, ensuring the meat is fully tender and infused with the seasonings.
Shred the Beef:
- Once the cooking time is complete, remove the lid and allow the roast to rest for approximately 10 minutes. Use two forks to gently shred the beef directly in the slow cooker. The meat will absorb the flavorful liquid as you shred.
Serve:
- Serve the shredded beef hot with your preferred sides, such as mashed potatoes or crusty bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
