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Homemade Mississippi Roast

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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.

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Diane

Thursday 16th of May 2019

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

Georgette

Wednesday 1st of February 2017

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

Kim Beaulieu

Saturday 11th of June 2016

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

Laura @ Laura's Culinary Adventures

Wednesday 8th of June 2016

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

Carrie @Frugal Foodie Mama

Tuesday 7th of June 2016

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!

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