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Homemade Mississippi Roast in the Slow Cooker

Here’s a new recipe for Homemade Mississippi Roast in the slow cooker.  It’s the perfect cool weather meal – hearty, delicious, and so easy to make!

Homemade Mississippi Roast in the Slow CookerI’m really excited about this new recipe that I came up with over the weekend. It’s a homemade Mississippi Roast. The traditional Mississippi Roast calls for a beef roast, a couple of pepperoncini, a stick of butter, a packet of ranch dressing mix, and a packet of au jus mix. It’s delicious, but I didn’t have any of the packets on-hand so I decided to come up with a homemade version that’s cheaper AND healthier too.

I also added carrots because they’re my favorite vegetable to cook with pot roast.  They get soft and absorb all of the flavors of the dish.  Yum.

Homemade Mississippi Roast in the Slow Cooker

Yields: 4 servings

Ingredients

  • 2lb boneless beef chuck shoulder roast
  • 2lbs carrots, peeled and roughly chopped
  • 1 stick of butter (I used unsalted.  You can substitute 1/4 – 1/2 cup olive oil if you prefer.)
  • 4-6 pepperoncini peppers plus a couple tablespoons of juice from the jar
  • Au jus seasoning: 4tsp beef bouillon granules, 1tsp soy sauce, 1/4tsp garlic powder, and 1/4tsp pepper
  • Ranch seasoning: 1T dried parsley, 1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, 3/4tsp dill, 1/2tsp pepper, 1/2 tsp salt (Traditional ranch seasoning packets also include dried buttermilk.  Add 1T if you have some on-hand.)

NO EXTRA LIQUID NEEDED!

Directions

  1. Combine all ingredients in your slow cooker and cook on “low” setting for 8 hours or until meat shreds easily with a fork.
  2. Shred meat and return to slow cooker to mix with juice.

To Freeze and Cook Later

  1. Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months.
  2. When ready to eat, thaw overnight in the refrigerator or in water.
  3. Dump bag into slow cooker and cook on “low” setting for 8 hours or until meat shreds easily with a fork.
  4. Shred meat and return to slow cooker to mix with juice.

Serve with rice or corn muffins. YUM.

Thoughts or questions? Please leave a comment below and I’ll respond as soon as I can. I’d love to hear from you.

17 Comments

  • Julie says:

    Oh my goodness, this was MAGIC! When this post popped up in my email, I just so happened to have carrots that were getting a bit limp and a rump roast in the freezer. I defrosted the roast, and made it today. I did make a few minor tweaks to your recipe: Instead of beef bouillon, I used beef Better than Bouillon; instead of pepperoncini peppers, I used two fresh jalapeno peppers and 2 TBL of apple cider vinegar; and instead of your recipe for homemade ranch seasoning, I used 2 TBL of a batch that I had previously made. The smell was intoxicating as it cooked, and the taste did not disappoint. I’m not a big fan of pot roast, but this was amazing. I cannot wait to try this seasoning combination with other cuts of meat!

  • Marnie says:

    I had this in the slow cooker all day, and I am devouring it as I type! Delicious! My old favorite was your Pot Roast with Carrots, but this one takes the prize now! I made it exactly as written (with your seasonings, not a ranch packet). I would not change one thing. Thanks again for all of your wonderful recipes. I have five in the freezer right now!

  • April says:

    In order to freeze do I have to precook a thing or just put all ingredients in bag and freeze, then thaw later and toss into the crockpot? I’m new to this type of cooking so any help would be great.

  • Suzanne says:

    I cannot tell you how amazing this roast turned out to be! I followed the recipe exactly as written (even bought some dried buttermilk) and I was amazed at how delicious it tasted. And oh! The carrots!! I can’t wait to make it again!!!

  • Deb A says:

    Outstanding. Thank you for sharing. We had made sandwiches with the roast beef and au jus to dip them in.

    Really really good. This will be my go-to roast recipe.

  • LOVED this roast as did all my family. Started weight watchers though and trying to determine nutritional info. Can break each ingredient down if I have to but thought I would see if anyone had it available first. Thanks!

  • Danielle Schoch says:

    Hi there, I was wondering if you had any recommendations on how to make this with beef broth and not the bouillon? All I have on hand right now is broth. Thank you!

  • I made the Mississippi roast and used 1 pkg dry onion soup mix and 1 pkg dry ranch drsg mix
    1 -12 oz jar of chopped pepproccinis and all the juice from the jar. No other liquid needed..delicious and has a little kick. You can always decrease the liquid amt.
    thanks sue

  • sally says:

    This has too much salt from the 4 tsp bouillon and fat from the butter. Looks great but too unhealthy for my family

  • Laura Haugen says:

    This is my absolute favorite New Wellness Recipe!!! I make many of the New Wellness recipes often (just made 7 from different e-books yesterday). I wasn’t finding this recipe right away in my e-books so I just googled it. I make it as the recipe states, except I add extra Pepperocinis and serve them on Hawaiian Rolls…family favorite.

  • Grace says:

    Previously you said to always add the meat to the bag last so it is in the slow cooker first. You mentioned here in one of the other recipes, to add the ingredients to the bag in the order in the recipe. These recipes all have the meat listed first in the ingredients. Are we still suppose to add the meat last to the freezer bag?

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