Crockpot Mississippi Roast is probably my favorite dish to eat, one that has me looking forward to it. It beat out steak with Béarnaise Sauce. I usually plan this savory meat candy on movie night.
The only struggle is while it’s super easy to prepare and cook, it’s really easy for people like me to forget to put it on at the right time. Sometimes I plop it all in the crockpot or slow cooker at like 10PM and let it cook on low all night long and all day the next day. At some point, I switch it to warm.
I should probably put this out there, but you didn’t hear this from me. You can leave the same hunk of meat in the slow cooker at warm for up to 3 days before it’s too dry for consumption, though I theorize by adding more butter, you can make it last a little longer. But at that point, it doesn’t matter because it’s already bad enough you let it sit for 3 days without “putting it away.”
Also a cool little benefit, if you accidentally forget to clean out your slow cooker for a month, it doesn’t ruin it with this because it’s straight butter in there.
Mississippi Roast
Ingredients
- Roast
- Stick of Butter
- Packet of Ranch powder
- Packet of Au Jus
- 6 Pepperoncini Peppers
Instructions
- Put all the ingredients in a slow cooker
- Cook on low heat for 6-8 hours
Notes
Where did I get this Roast recipe?
A Facebook Meme shared this recipe. I didn’t change it at all that I know of.
Step 1: Gather your Ingredients
I have been preferring the London Broil over the other options because it’s cheaper for whatever reason. But I will make this with any hunk of beef including beef tips.
I have found the cheap generic ranch at Walmart for 50 cents is slightly better flavor than the name brand. It’s where they put ranch, but my Walmart likes to keep the cheap ranch 3 feet away from the name brand ranch powders.
Au Jus is in the gravy powder section where you’ll also find things like Brown Gravy, Mushroom Gravy, Taco Seasoning, etc.
I choose for purposes of this recipe to use real salted butter. The flavor and consistency works better than margarine, plus if you look at the labels, butter seems healthier than margarine. I’d get unsalted if you’re worried about heart health.
Then the Pepperoncini Peppers. I grab whatever is cheap. Whole Peppers. And if I can’t find them, banana peppers or mild pepper rings work well too. You can support small businesses buy getting the best peppers ever.
Step 2: Plop them into a Crockpot
Some people clean or rinse their meat beforehand. That’s fine. I don’t do that but I used to.
Really just throw it in there.
Sometimes it’s easiest if you think to do this to buy all the ingredients in one trip and bag them into the same bag (or 2 bags, like meat in a separate bag and other ingredients in another one and then combine the bags into a bag – because you don’t want meat blood on your stuff). Then you can refrigerate the entire bag until you’re ready to cook.
Then cook on low heat for 6 to 8 hours.
You could google meat temps and use a thermometer to know when it’s done, but I just look at it. Sometimes I cut dead center to see how pink it is. I don’t like pink meat too much, so I generally cook mine more at 8 hours.
If you are in a time crunch, you can cook on high heat for more like 5 to 6 hours, but it’s not as tender.
Optional Mississippi Roast Recipe Substitutes
You can use beef tips in lieu of roast, but shorter cooking times.
You can double up this Mississippi Roast recipe just fine, but don’t put in double peppers. Just add 2-3 extra peppers for a second roast.
If you add more peppers, its way more spicy, but at that point, too spicy for my kids to handle. They had no problem with 5 or 6 peppers as long as they didn’t eat a pepper. Now that they are developing a taste for spice, we all fight over the peppers. But if you got a kid who doesn’t like spicy things at all, you might want to start with 4 peppers.
This recipe can be done on stove top in 2 hours; however, it’s really tough and chewy. Sometimes you just don’t care about that because time management trumps taste. If you do it stove top, you want to cook on low heat. You also probably want to add a little water (or TBSP of butter) occasionally to make sure it doesn’t dry out.
Same can probably be said if you bake, though I never attempted baking this recipe, but if I did attempt baking this recipe, I’d probably do 375 and just check on it every half hour.
This meal goes well with Instant Mashed Potatoes. I buy the family pack. I prefer the one that is Just add water, and I generally just heat up water in an electric kettle, and add that and the potato flakes to a medium / large Ziplock or Rubbermaid Food Container so that way, it’s already in a storage container to store leftovers. And the reason I do mashed potatoes is that this roast doesn’t make a bunch of gravy, but there are buttery juices packed with tons of flavor that a Teaspoon of the gravy / juice is sufficient for every ice cream scoop of potatoes.
It also pairs well with corn. Probably the butter.
Crockpot Tip
They make these plastic liners for slow cookers and crockpots. You still have to clean it, but it’s a quick wipe down without worrying about butter hardening later in your drain.
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