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
Slow Cooker Mississippi Beef
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Made it a few times love it
Easy anf delicious. So tender
This is AMAZING this is the second time my dads made it, first at a family friend party and it got eaten up in minutes because it’s just that good, then today at Easter and I’m still thinking about it. The flavor is incredible I gotta give it to you southern queen!! I’m still craving it right now at midnight… honestly maybe you guys shouldn’t make this because it’s just too good, you might get addicted. We had it over buttered egg noodles but last time some people put it in sandwiches. If I could I would have this every second the flavor is immaculate
Made this for the first time today and it was super good. Very tasty and the gravy was great.
So delicious. The amount of peppers and liquid is perfect, not too hot at all. Served it with pepper jack cheese and a little ranch dressing. Thank you!
Can I cook on high? I need this for a football game..so is 4-5 hrs on high ok?
Yes, that should be fine.
I have been making this for years. It’s just two of us, so 1 roast makes 3-4 meals. I don’t brown the roast most of the time, fix it as you described, for the peppers, i use the already sliced peppers, and put them on top of the roast. I add potatoes, carrots and cabbage to the juice about 3 hours before roast will be done. That is meal one. Then you can make beef and noodles, sandwiches, and as I did tonight vegetable beef soup, and there is enough left to have a fourth meal out of the 2# roast I bought. Some times i shred some of the beef and we have tacos or burritos out of it.Great recipe!
This recipe is amazing. I added some mushrooms and onions to it otherwise
Followed the recipe. So delicious!!
I served over egg noodles. The next day we had the a sub french dip. It was delish.
What you have here is what Chicagoans eat, except it’s called Italian Beef and sliced from a Roast. I found this Recipe a few years ago and eat it regularly! Another option to this is to use dry packaged Zesty Italian dressing or Louie’s Italian Beef Au Jus (might not be available in your area–omit the Gravy if you use this) instead of the Ranch, give it a try sometime, equally delicious!
I’ve never used Butter in it, now I’ve got a reason to cook one this weekend! Thanks!