Mississippi Crock Pot Roast
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The Mississippi Crock Pot Roast that went viral on Pinterest, here’s what we thought.
I truly believed that I was the only person on earth that HADN’T tried this roast. I mean, it was EVERYWHERE for a while, it literally went viral on the internet.
It’s so easy, and I kept telling myself I had to try it sometime, and every time I thought about it again, I was missing one of the components.
Had the Au Jus packet, but not the ranch packet, didn’t have the peppers, then bought the peppers only to drop the jar not once but twice in my garage (it broke the second time) — I would always end up making my roast one of my other favorite ways, Fuggedaboutit Roast or my Crock Pot Roast & Rice.
Finally, I was watching GMA and saw Robin Chapman, the original person who made this recipe and said to myself, that this was happening. She was talking about how this was the recipe she put in her church cookbook when A blogger friend posted it and it literally went viral on Pinterest.
It seriously couldn’t be any easier to make — toss it all in a crock pot and bam! — perfect tender roast that is perfectly seasoned. We served ours with baked potatoes, (not to get off the subject, but did you know you can make baked potatoes in your crock pot? Aunt Bee’s Recipes can show you how, HERE!) and we used the left overs for sandwiches on hard rolls. So good!
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So, if you’re like me, and haven’t’ tried it, I encourage you to do so. It’s well worth it. 
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Mississippi Crock Pot Roast
Ingredients
- 3-4 pound Beef Chuck Roast
- One stick butter
- 1 package Au jus mix
- 1 package Hidden Valley Ranch Dressing mix dry packet
- Pepperoncini peppers use however many you like, I used 4, add a little juice too.
Instructions
- Place everything in your crock pot and cover and cook on low all day long. Shred and serve. Great on sandwiches!
Will try your version for sure! Have tried 4 variations, and 2 using a pork tenderloin.None used the butter.To me, EVERYTHING is better with da butta!! Thanks and keep up the great work!
I am the last remaining person to have not try this recipe, but you have convinced me that I need to get in gear and make it. Looks delicious!
Sry. I’m the new last remaining person to make this roast. – Next Sunday, for a family dinner. I cannot use more butter than necessary, so, while I might use a pat for flavor, I’ll substitute a quarter cup of olive oil & round it off w/ water, broth, or wine. Sound okay? Thank you. It does look good!
Yes! You can add some of the pepper juice too? Maybe instead of water use beef stock?
You don’t mention adding beef stock or water in the recipe…do you add some or just some of the pepper juice?
I didn’t add any additional juice. A little pepper juice if desired. I didn’t add anything.
Tried this for lunch yesterday! My family loved it!
Awesome! I am so happy you liked it! I want to try it with pork next!
How much beef broth do you add
It doesn’t call for beef broth.
Do the pepperoncini add a lot of heat? One family member doesn’t like anything spicy/hot.
No. They really. Aren’t spicy. You can cut back on how many you add if you are concerned?
Where do you get the au jus mix? I am the last woman standing- I just discovered this last week! Have not made yet.
Just those packets, buy the chili mixes etc!
Just made this tonight… and omg… best crock pot roast I’ve ever had. Normally it’s so dry and boring, but not this. I think the stick of butter makes a huge difference.
Thank you for coming back to let me know you enjoyed it!
I substituted 1/2 cup mild giardinera plus a little of the oil from the jar for the peppers. Gave it a bit of bite and kind of an italian beef flavor. Great on a good roll.
I am so trying that next time!!
I made this with four chicken breasts, it was wonderful. I added 12 peppers and it was a little warm, but I could eat it and jalapeno peppers scare the socks off of me. I had the roast while visiting our son and daughter-in-law, so I’m going to fix this today.
I have never tried it with chicken!! Great tip!! I do love it with pork roast, too! Thank you for sharing your great idea, Phyllis!