Homemade Mississippi Roast

This homemade Mississippi roast is made in the slow cooker and packs some big flavor. Serve over egg noodles, mashed potatoes or even piled high on a bun. Plus this version is 100% homemade so it uses ingredients easily found in your pantry and no flavor packets!

This homemade Mississippi roast is made in the slow cooker and packs some big flavor. Serve over egg noodles, mashed potatoes or even piled high on a bun. Plus this version is 100% homemade so it uses ingredients easily found in your pantry and no flavor packets!

Do you all know about the Mississippi roast craze? I read this fun article in the New York Times about how it’s all the rage and I knew I needed to give it a try. The first time I made it I followed the directions using flavor packets and the second time I made it I did it 100% homemade. While both were good and I really did like the homemade version best. It was less salty and I already had all the ingredients in the house versus having to go out and buy the flavor packets.

I truly think the best thing about this roast is the delicious pepperoncini peppers that get thrown into the mix. I mean who knew something like vinegary little peppers combined with ranch and chuck roast could make such a delicious roast. Plus the dish is a total “set it and forget it” type of meal. You know how much I love those. Slow cookers for the win! 

This homemade Mississippi roast is made in the slow cooker and packs some big flavor. Serve over egg noodles, mashed potatoes or even piled high on a bun. Plus this version is 100% homemade so it uses ingredients easily found in your pantry and no flavor packets!

I served my homemade Mississippi roast with noodles and veggies BUT it’s great overtop mashed potatoes or even on a bun. It’s really up to you and what you’re craving. Oh and here is a little tip for extra crispy pieces of roast. After you give it a shred throw it on you a sheet pan and pop it under the broiler. It will help crisp up the edges for use in sandwiches or even tacos! It’s the same technique you use when you make carnitas.

Now, as far as taste goes this roast is OVER THE TOP OMG AHHHHMAZING! Sorry for the caps – it was necessary. It has this perfect blend of tang from the peppers and creamy ranch flavor. When you put it all together you get shredded meat happiness. I BEG you to make this dish this week. You’ll love it!

This homemade Mississippi roast is made in the slow cooker and packs some big flavor. Serve over egg noodles, mashed potatoes or even piled high on a bun. Plus this version is 100% homemade so it uses ingredients easily found in your pantry and no flavor packets!

Looking for more slow cooker recipes? Try my slow cooker parmesan meat sauce, slow cooker honey mustard pulled pork, chipotle bbq pulled pork stuffed sweet potatoes or my ginger beer pulled pork tacos

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Homemade Mississippi Roast

This homemade Mississippi roast is made in the slow cooker and packs some big flavor. Serve over egg noodles, mashed potatoes or even piled high on a bun. Plus this version is 100% homemade so it uses ingredients easily found in your pantry and no flavor packets!

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

Ingredients:

  • 1 (4 pound) boneless beef chuck roast
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh cracked pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 4 tablespoons unsalted butter
  • 12 whole pepperoncini
  • 2 tablespoons mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon buttermilk
  • ½ teaspoon dried dill
  • ¼ teaspoon sweet paprika

Directions:

Lay out the chuck roast and season both sides with kosher salt and pepper. Coat the roast in the flour.

In a large skillet add vegetable oil and set over medium-high heat. Let the oil get hot just until it's lightly smoking. Add in the roast and cook for a few minutes on each side until it's browned and have a slight crust on the outside.

Add browned roast to your slow cooker. Top the roast with your butter and place the pepperoncini around the roast. Add the lid and put your slow cooker on low.

While your roast is warming up make your homemade ranch dressing by whisking together mayonnaise, apple cider vinegar, buttermilk, dried dill and sweet paprika. When the dressing is smooth pour over the roast in the slow cooker, put the lid back over the top and cook on low for 6-8 hours.

After it has roasted for 6-8 hours it should easily pull apart and shred. Shred the beef, put back into the slow cooker and toss in the juices. Serve overtop egg noodles (my personal favorite), mashed potatoes or on a bun.

19 Responses to “Homemade Mississippi Roast”

  1. #
    1
    Rebecca @ Strength and Sunshine — June 6, 2016 at 7:17 am

    Anything with those deep full flavors sounds lovely!

  2. #
    2
    Ashley | Spoonful of Flavor — June 6, 2016 at 7:36 am

    Wow, this roast looks incredible! I definitely need to add this roast, noodles and veggies to my dinner menu soon.

  3. #
    3
    Amy Stafford — June 6, 2016 at 7:51 am

    Never heard of this craze, but now that I have seen this deliciousness I am all over it! Can’t wait to try this recipe!

  4. #
    4
    Kaitie — June 6, 2016 at 7:56 am

    WHAT a dinner! This looks so good (and easy). Great for a Sunday and to save leftovers for later in the week!

  5. #
    5
    Ally's Sweet & Savory Eats — June 6, 2016 at 8:09 am

    Roasts in the crock pot are on of my go to meals….we love piling the meat on a yummy roll and eating them as sandwiches!

  6. #
    6
    Dorothy at Shockingly Delicious — June 6, 2016 at 10:15 am

    I was just reading that NYT story about the roast last week, and so now that you are BEGGING me to make it, I will! Yours looks amazing!

  7. #
    7
    Jocelyn (Grandbaby cakes) — June 6, 2016 at 11:16 am

    I’m so in love with this!

  8. #
    8
    Marye — June 6, 2016 at 11:37 am

    This roast looks amazing, I swear it’s calling to me!

  9. #
    9
    Amanda | The Chunky Chef — June 6, 2016 at 12:49 pm

    Whoa, that is one AMAZING roast!! I haven’t tried the Mississippi roast yet, because all the recipes I saw used the packets… and I don’t like how salty they make things… so I’m DEFINITELY going to try this homemade version 🙂

  10. #
    10
    Jean OToole — June 6, 2016 at 2:38 pm

    AMAZING, OMG and all the other capitals you can think of, Ranch Dressing marinade…seriously shaking my head, blown away, will it work as a marinade for a london broil?

  11. #
    11
    Maria — June 6, 2016 at 3:27 pm

    Wow, this looks incredible!! Falling apart!! <3

  12. #
    12
    Cathy @ Noble Pig — June 6, 2016 at 3:41 pm

    Sign me up for this gorgeous pile of meat!

  13. #
    13
    Krista — June 6, 2016 at 5:44 pm

    I am going to have to try this Roast Recipe it sounds amazing!

  14. #
    14
    Patricia @ Grab a Plate — June 6, 2016 at 10:39 pm

    Oh, nice!! My husband has been talking about this, so will have to try it soon. Love your suggestion to put it in the oven to crisp things up!

  15. #
    15
    Carrie @Frugal Foodie Mama — June 7, 2016 at 9:21 am

    I make an Italian version of this with the pepperoncinis! 🙂 We shred it up and serve it on Italian buns with slices of mozzarella cheese- So good!

  16. #
    16
    Laura @ Laura's Culinary Adventures — June 8, 2016 at 8:17 am

    I have never heard of this dish before, but it looks amazing! The meat looks so tender!

  17. #
    17
    Kim Beaulieu — June 11, 2016 at 9:35 pm

    I wish I had a massive plate of this in front of me right now. This looks so good.

  18. #
    18
    Georgette — February 1, 2017 at 9:19 pm

    I am trying this recipe right now while working from home. Will let you know how i go.

  19. #
    19
    Diane — May 16, 2019 at 2:36 pm

    I would like to try this recipe. Do the pepperoncini make the roast very spicy? My family cannot eat very spicy food. Thank you.

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