Best cut of beef for mississippi roast

posted: 04.21.2020 updated: 08.05.2021

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Slow Cooker Mississippi Beef-  a chuck roast and 4 other ingredients are all you need  to make the most flavorful beef ever.

This is the crock pot version of Instant Pot Mississippi Beef which is a recipe I cook over and over again.

I love to pile the shredded beef into a toasted sub roll with provolone cheese and mayonnaise.

The beef gets fabulously tender but the best thing about this Slow Cooker Mississippi Beef is the gravy. It is out of this world. Wonderfully salty and buttery with a ton of spicy kick from pepperoncini peppers. I seriously lick every drop off my plate. It is that good.

WHAT YOU WILL NEED FOR SLOW COOKER MISSISSIPPI BEEF:

• a little oil to brown the roast in
• a 3-pound chuck roast- a little smaller or larger is fine
• 1 packet Ranch dressing seasoning
• 1 packet Au Jus Gravy mix
• butter
• pepperoncini peppers plus some of the liquid from the jar

I like pepperoncini peppers but when you combine them with butter and beef and savory gravy, they are magical. After 8 hours of cooking, the peppers kind of melt into the gravy and the flavor is amazing!

HOW TO MAKE THIS RECIPE:

• Cut any excess fat off your chuck roast.
• Sear the chuck roast in some oil to really develop some flavor on the exterior. No need to season the roast with salt and pepper. The Ranch seasoning and Au Jus have plenty of seasoning.
• Add the roast to a 6-quart slow cooker and sprinkle the ranch seasoning and Au Jus gravy mix on top.
• Scatter 10-12 pepperoncini peppers around the roast and pour 1/3 cup of juice from the jar of peppers over the roast.
• Place 4 tablespoons of butter on top of the roast.
• Cover the slow cooker and cook on LOW for 8 to 9 hours.
• Shred the beef and discard any fatty pieces.

HOW TO SERVE:

• over rice
• over mashed potatoes
• over buttered noodles
• my favorite way- on a toasted sub roll with provolone cheese and mayo.

Leftovers will keep in the refrigerator for 4 to 5 days and can be frozen in a freezer bag for up to 2 months.

Try These Other Mississippi Roast Recipes:

• Instant Pot Mississippi Roast
• Slow Cooker Mississippi Pulled Pork
• Crock Pot Creamy Mississippi Chicken
• Crock Pot Mississippi Chicken
• Slow Cooker Mississippi Pork Chops

• ▢ 2 tablespoons vegetable oil
• ▢ 1 (3-pound) chuck roast
• ▢ 1 packet Ranch dressing seasoning
• ▢ 1 packet Au Jus gravy mix
• ▢ 10-12 pepperoncini peppers
• ▢ 1/3 cup juice from the jar of pepperoncini peppers
• ▢ 4 tablespoons butter

• Heat a large skillet over medium-high heat. Add oil.

  Brown the chuck roast in the oil on both sides.

  Place the chuck roast in a 6-quart slow cooker.

• Sprinkle the Ranch seasoning and Au Jus gravy mix over the chuck roast.

• Scatter the pepperoncini peppers around the chuck roast.

  Pour the juice over the roast.

• Cut the butter into slivers and scatter them on top.

• Cover and cook on LOW for 8 to 9 hours.

• Shred the beef with 2 forks and discard any fatty pieces.

Can be frozen in a freezer bag for up to 2 months.

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