Have you heard about the easy Mississippi Roast done in the crockpot that’s been going viral? Don’t feel bad if you haven’t because I hadn’t either until I managed to catch a snip of it on the Today show a few months back. It sounded easy enough, looked good enough – and to be brutally honest… since my husband passed away, I’m in serious need of some new recipe inspiration.
It’s a totally good thing that I caught that segment because in turn, I discovered a delicious new recipe that my family just loves. It’s good just as it is, as the entree on the place along with a couple of sides. It’s also super yummy served atop a bed of rice or noodles, making sure you ladle some of those juices over it. My personal favorite way to eat it though? Piled high on top of a toasted bun with a couple slices of cheese (provolone or pepperjack for me!) & melted off. And to bump it up even further on the flavor scale? Serve that hunk of a sandwich alongside of a bowl of the juices from the crockpot (Mmmm, Au Jus). Oh. Em. Gee.
So. Friggin’. Good.
It’s easy as can be with only a handful of ingredients, so you really have no excuse not to give it a try. You may just be like my family & find yourself a new favorite meal.
Here’s what you need:
Season a 4 pound roast (rump, chuck, or sirloin tip) with a little salt & pepper & sear til browned on all sides in a hot skillet (optional, but it makes a difference).
Place the roast in your crockpot. Sprinkle on one packet of dry Ranch seasoning mix.
Now a packet of Au Jus Gravy.
Pour in some pepperoncini peppers along with some of the juices – add to your liking. I add 3/4 of a jar.
Now finish the whole thing with a stick of butter. Yes, a stick of butter!
Cover & cook on low for 6-8 hours, or until fork tender. Shred with 2 forks & allow to cook inside the juices for another 1-2 hours on low.
- 1 4-pound beef roast (rump, chuck, or sirloin tip)
- 1 packet of dry Ranch dressing seasoning mix
- 1 packet of Au Jus Gravy mix
- 1 jar of pepperoncini peppers with juice - add as much as you like. (I use ½ to ¾ of the jar)
- 1 stick of butter
- Season the roast with salt & pepper. Sear in a hot skillet on each side (optional). Place the roast in the crockpot. Add the remaining ingredients. Cover & cook on low for 6-8 hours. Shred with 2 forks & allow to cook another 1-2 hours on low in the juices before serving.
- Serve as an entree with some sides, or on top of noodles or rice - or on a sandwich.