This Crockpot Mississippi Roast recipe is the darling of the internet. It’s been pinned, posted, copied and shared more than any other, … or so I’ve been told. I first heard about it when I read an article in the The New York Times. The article talked about how Robin Chapman, of Ripley, Mississippi, originally made it for her friend, who went on to submit it for a cookbook. From the cookbook, another lady started making it for her family, and one of her nieces was the first to blog it. It just snowballed from there. When I read about it, I was skeptical, and determined to try it for myself.
So, in January, I saved the recipe, and finally had the occasion to try it, this week. I have to say, it didn’t disappoint. There’s a reason why it keeps making the rounds, and that’s because it’s (surprisingly to me) delicious. … I’m not a huge fan of slow cooker recipes, and this one didn’t even sound very appealing. I know they’re convenient, but in my humble opinion, everything comes out of the crock pot tasting the same ~ like slow cooker food.
But this crockpot mississippi roast is in a different league. I’m not quite sure what makes it special. After all, it’s really simple to make, using only 5 ordinary ingredients (although 2 of those are packaged mixes). Maybe it’s the pepperoncini peppers, … actually I’m fairly certain that’s what it is. The only thing I did to deviate from the original recipe was to add a thickening to the pan juices. This made them into a gravy.
Anyway, my son-in-law, Michael said it’s the best roast he’s ever eaten, and I’m putting it on our family vacation menu!
So, it’s officially adding yet another post to it’s distinguished resume. Good for you, Crockpot Mississippi Roast!
- 1 (4 pound) boneless chuck roast
- ¼ cup butter
- 6 pepperoncini peppers
- 1 packet (1 ounce) ranch dressing mix
- 1 packet (1 ounce) dry au jus mix
- Drippings from cooked roast
- ¼ cup flour
- 1 tablespoon cornstarch
- ½ cup cold water
- More water, if needed
- Generously coat a slow cooker crock with non-stick spray.
- Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Brown roast on all sides (about 4 minutes per side).
- Transfer the roast to the prepared slow cooker, and sprinkle with ranch dressing mix and dry au jus mix. Top with butter and pepperoncini peppers.
- Cover with lid, and set slow cooker to low. Cook for 8 hours.
- Remove to a platter, and shred.
- Combine flour, cornstarch, and ½ cup cold water, and whisk with a fork until smooth. Make sure all lumps are dissolved.
- Pour drippings from slow cooker through a strainer and into a 2 quart sauce pan. Skim fat from top. Over medium-high heat, bring to a boil.
- Whisking constantly, drizzle in flour/cornstarch thickening. Bring to a boil, and continuing to whisk constantly, cook to minutes. If it’s too thick, add extra water until desired consistency.
- Serve with the roast, immediately.