Are you looking for a simple and delicious beef roast recipe for your slow cooker that everyone will rave about? This Crock Pot Mississippi Beef Roast Recipe is our take on the very popular beef roast recipe. This slow cooker version is a quick and easy recipe to throw together for a flavorful family dinner.
UPDATE: Check out our new YouTube video of this recipe! (Please note: We do NOT recommend cooking frozen meat in the slow cooker. We know a lot of folks do, and we clearly have as well, but food safety guidelines instruct that it is not a good idea.)
How to Make Mississippi Beef Roast in a Slow Cooker
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Hey y’all! GOODe Ole Boy here!
I grew up on meat and taters. That’s what my momma always made for my daddy after a long day’s work. It was always roast beef, beef and noodles, juicy hamburgers and the occasional mouth watering steak. The cow played an important role in my life as you can see.
Looking for Electric Pressure Cooker Recipes?
We have an Instant Pot version of this recipe if you are low on time but want this high on flavor dish! Get the Instant Pot Mississippi Pot Roast recipe here.
Crock Pot Mississippi Beef Roast Recipe
Cris texted me the other day and said to put on this roast recipe that I’m sharing with you. After I got all the ingredients together I thought to myself, “This dish is too simple to make and be all that GOODe…” Boy, was I wrong! In my humble opinion, out of all the recipes that we have collectively featured on our site, this is my #1 recipe. In fact, as I was eating this (again– we make it A LOT) just last night, I mentioned to Cris that this is now my most favorite recipe EVER. That includes anything I have ever eaten, and I have eaten a lot of food in my lifetime folks. I LOVE it when Cris pairs this roast with her Crock Pot Parsley Potatoes.
Now, the title of this roast is called Crock Pot Mississippi Beef Roast. I just call it THE roast. You know, like she’ll say “Honey, I’m making a roast for dinner tonight.” and I’ll say “You mean, THE roast?” And I’m hoping…no, PRAYING she says yes. Our Miss Add even asks for the leftovers in her lunch for school the next day. The first time we made this recipe, Cris was hoping to use the leftovers for multiple recipes like beef stroganoff, sandwiches, etc. However, there were no leftovers to do it!
How to Make Crock Pot Mississippi Beef Roast Low Carb
While not everyone is comfortable using pre-made packets in their low carb diet, we enjoy Mississippi Beef in our low carb menu from time to time by substituting the traditional ranch packet for a dill ranch packet or chive and onion packet. Both reduce the carb counts for the entire recipe by 16 carbs. Additionally we make sure to use AuJus Gravy packets instead of higher carb gravy packets– this typically makes the carb count at least 1/4 of what it would be.
You can find these packets in almost any grocery store in the salad dressing aisle and gravy/sauces aisle. We also have them in our Amazon Recommendations under Low Carb Kitchen Favorites.
Like we always say on the blog, carb counts are ALWAYS going to be dependent on the exact ingredients you use– not the recipe itself.
Shopping List for Crock Pot Mississippi Pot Roast
5 lb chuck roast
1 packet powdered ranch dip mix
1 packet powdered brown gravy mix
1/2 Cup stick of butter
6 pepperoncinis
Notes on Crock Pot Mississippi Pot Roast
- Check out our YouTube video of this recipe! (Please note: We do NOT recommend cooking frozen meat in the slow cooker. We know a lot of folks do, and we clearly have as well, but food safety guidelines instruct that it is not a good idea.)
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
- Truth be told we have made this roast in just about every slow cooker we own! This time we used one of favorite slow cookers that we use on a lot of dishes however, it will do just fine in most any 4-6 qt slow cooker.
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
- If you are looking for more low carb recipes, you can find them here: Low Carb Recipes
Mississippi Pot Roast
Ingredients
- 5 lb chuck roast
- 1 packet powdered ranch dip mix
- 1 packet powdered brown gravy mix
- 1/2 Cup stick of butter
- 6 pepperoncinis
Instructions
- Place chuck roast in slow cooker.
- Sprinkle ranch dip mix on top of roast.
- Sprinkle gravy mix on top of roast.
- Nestle 1/2 stick of butter centered on top of roast.
- Place pepperoncinis around the bottom of the roast
- Cover and set slow cooker on low for 8 hours
- (Optional) Flip roast over half way through cooking
Video
Notes
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
- Truth be told we have made this roast in just about every slow cooker we own! This time we used one of favorite slow cookers that we use on a lot of dishes however, it will do just fine in most any 4-6 qt slow cooker.
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
- If you are looking for more low carb recipes, you can find them here: Low Carb Recipes
- Check out our YouTube video of this recipe! (Please note: We do NOT recommend cooking frozen meat in the slow cooker. We know a lot of folks do, and we clearly have as well, but food safety guidelines instruct that it is not a good idea.)
This dish is a set it and forget it recipe that will not disappoint. It literally takes less than 5 minutes to prep. The hardest part of this recipe is the waiting. The reward though, is the waiting. When the roast cooks for the full 8 hours it becomes fall apart tender. Flipping the meat over after 4 hours will evenly distribute the flavors.
Did you notice that there are no liquids in this recipe? I did too, however, there are no liquids required! The butter and the juices from the meat are all the liquid you need!
My favorite way to eat this is on a hoagie bun. I take the top part of the bun and set it in the juices from the roast. That is all that is needed to make that sammich pure heaven! (In the next few days Cris is going to share some of the different ways she attempts to make THE roast last a bit longer at our house…)
If you liked this recipe, you might also like:
Additional Mississippi Recipes
- Crock Pot Country Ribs {Mississippi Style}
- Instant Pot Country Ribs {Mississippi Style}
- Crock Pot Mississippi Beef Roast
- Crock Pot Mississippi Chicken Thighs
- Crock Pot Mississippi Whole Chicken
- Crock Pot Mississippi Pork Roast
- Crock Pot Mississippi Pork Chops
- Crock Pot Mississippi Beef Sandwiches
- Instant Pot Mississippi Pot Roast
- Instant Pot Mississippi Chicken Thighs
- Crock Pot Mississippi Chicken Noodles
- Electric Pressure Cooker Mississippi Chicken Noodles
- Crock Pot Creamy Mississippi Beef
- Electric Pressure Cooker Creamy Mississippi Beef
- Crock Pot Creamy Mississippi Beefy Mac
- Crock Pot Creamy Mississippi Chicken
- Crock Pot Mississippi Chicken Legs
- Crock Pot Mississippi Ribs
- Crock Pot Pork Roast with Veggies
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Mikey Goode
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Naomi says
March 25, 2017 at 3:17 pmI’m planning to cook this soon. Have you ever put potatoes or other vegetables in with the meat? Would you add them in the beginning or halfway through?
Cris says
March 28, 2017 at 7:13 pmHi Naomi-
We have thought about it but haven’t tried it yet. Let us know how it goes! Enjoy!
Rene says
April 29, 2017 at 5:02 pmThis particular roast recipe tastes wonderful on top of mashed potatoes, as opposed to a traditional roast, where you cook the carrots and potatoes in the crock pot along with it. I was a big skeptic at first, thinking the weird mix of ingredients wouldn’t work, by oh my goodness, it is delicious!!
GOODe Ole Boy says
May 10, 2015 at 6:54 pmSandra, you can try it! Beef roast with potatoes & carrots were another staple at Momma’s house.
Midge, the mixes just make it all super simple to put together. Even my clumsy self can have this put together and crockin’ in less than 5 minutes. As for adding or subtracting stuff from our dishes, it’s an individual’s taste. We don’t judge. Heck, my brother likes applesauce on his pizza! (That probably won’t make it to either one of our recipe blogs though…)
Midge says
May 10, 2015 at 5:04 pmI have made a similar roast with the pepperoncini and actually had company when it was served. Everyone loved it. I will be trying yours very soon because it has a different flavor profile with the ranch and brown gravy mix. Sometimes I add onions that are cut into quarters. Oh, by the way when I look at a recipe and note there’s an ingredient that I don’t like I either skip the recipe or try to substitute. I do not comment negatively about an ingredient. Love your recipes!
Cris says
May 8, 2015 at 6:08 pmHi Charles-
I am sorry that you hate peppers. However, I just looked it up and there are only 8 recipes on this site of over 250 posts that include peppers… I think your math is a little off…
Oh and feel free to make this recipe without the peppers if you’d like…
Emily says
May 4, 2017 at 7:55 pmThis recipe was fantastic! I’d have given it 5 stars, but I think the peppers were sooo spicy (I’m a wimp, to be fair). Next time I’ll skip the peppers–but without a doubt, this recipe is absolutely a keeper! Thank you!!