Crockpot Mississippi Roast Beef
A chuck roast cooks 8 hours on LOW with ranch seasoning, au jus mix, butter and pepperoncini, then shreds into a tangy, buttery filling for rolls or mashed potatoes.
Crockpot Mississippi Roast Beef
Course: Main CourseDifficulty: Easy8
servings5
minutes8
hoursA chuck roast cooks 8 hours on LOW with ranch seasoning, au jus mix, butter and pepperoncini, then shreds into a tangy, buttery filling for rolls or mashed potatoes.
Ingredients
3 lb boneless chuck roast
1 tbsp ranch seasoning mix
1 tbsp au jus gravy mix
4 tbsp butter
6 whole pepperoncini
1/4 cup pepperoncini brine
1 tsp black pepper
1 tsp garlic powder
1/2 cup low-sodium beef broth
8 hoagie rolls
8 slices provolone cheese
Directions
- Pat the roast dry and set it in the slow cooker.
- Sprinkle the ranch mix, au jus mix, pepper and garlic powder over the top.
- Lay the butter on top of the seasoning.
- Scatter the pepperoncini around the roast.
- Pour the brine and broth into the bottom of the crock, not over the seasoning.
- Cover and cook on LOW for 8 hours, until the roast shreds with a fork.
- Lift the roast into a bowl and shred it with two forks, discarding large pieces of fat.
- Return the meat to the juices and toss, then let it sit for 10 minutes to soak them up.
- Toast the rolls, pile on the beef and top with provolone.
- Serve with mashed potatoes or rice if you skip the rolls.
Notes
- The juice is very flavorful, so you rarely need more salt. Leftovers keep 4 days in the refrigerator and freeze for 3 months in the juices.
Why Crockpot Mississippi Roast Beef is so easy
Ranch and au jus mixes carry the salt and spice. The butter melts into the juices and gives richness. Pepperoncini add tang. There is almost no prep.
Butter, ranch and au jus mixes make their own sauce as they melt together. Pepperoncini add a gentle heat and tang. The meat is done when it shreds with a fork. Return it to the juices and stir so every strand is coated.
Swaps
Extra pepperoncini add heat. A pork shoulder can use the same method. Do not add salt at the start. The mixes are salty, and the juice reduces.
Serving
Hoagie rolls with provolone, or over mashed potatoes or egg noodles.
Storing and the mistake
Keeps 4 days and freezes in the juices. Pouring the liquid over the seasoning rinses it off the meat, so pour into the bottom of the crock. Leave the roast alone for the full 8 hours. Taste the juices before serving. They are tangy and rich, and a little goes a long way over the rolls.
Crockpot Mississippi Roast Beef at a glance
- Prep time: 5 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 11, led by boneless chuck roast, ranch seasoning mix, au jus gravy mix, butter
Tips for Crockpot Mississippi Roast Beef
The juice is very flavorful, so you rarely need more salt. Leftovers keep 4 days in the refrigerator and freeze for 3 months in the juices.
Crockpot Mississippi Roast Beef FAQ
How long does Crockpot Mississippi Roast Beef take?
Crockpot Mississippi Roast Beef takes 8 hours of cooking after 5 minutes of prep.
How many people does Crockpot Mississippi Roast Beef serve?
This recipe makes 8 servings.
What do I need to make Crockpot Mississippi Roast Beef?
11 ingredients, led by boneless chuck roast, ranch seasoning mix, au jus gravy mix, butter. Amounts are in the recipe card above.
