I’ve seen numerous versions of this slow cooker roast all over the internet. It’s garnered rave reviews with folks swearing it’s the BEST, easiest, slow cooker meal they have ever made. With so many rave reviews, and how ridiculously easy it is to make, I decided it was high time I gave this recipe a try.
I love that this recipe uses just a handful of ingredients.
It’s typically made with beef such as a beef chuck roast but I made this using a pork shoulder roast. When I saw pork shoulder was on sale at the market for $2.29 a pound I couldn’t resist snapping it up. It’s not often you can pick up a cut of meat for that price anymore. So use what you can get your hands on for an affordable price, either beef or pork works for this recipe. This turned out quite delicious using pork instead of beef.
Start by rinsing the roast under cold running water and then pat it dry with paper towels.
Heat vegetable oil in a large deep sided pot over medium heat. Brown the roast on all sides until golden brown. Once the roast is nicely browned, transfer the roast to a slow cooker.
Some websites brown the roast and some say it isn’t necessary to do so. I find the flavor is more complex when browning the roast. It brings out a pleasing smoky undertone that adds to the overall flavor profile. If you don’t have time to brown the roast you can skip this step, but in my opinion it’s worth it to take the time to brown the roast.
Top the roast with the pepperoncini slices with some of their juices.
Most recipes on the internet call for using whole pepperoncini peppers. I didn’t have them on hand so I used the sliced ones instead. I liked that we got some of the pepperoncini peppers in each bite. Because of the long cooking time, the dish is quite mild and not spicy at all. You can use either, whole or sliced in this recipe, and how many you use is entirely up to you.
Top the peppers with minced garlic.
Sprinkle the ranch and au jus seasonings over the top.
Finally, top everything in the slow cooker with a few pats of butter.
Cover and cook on low for 7 to 8 hours, 4-5 hours on high, or until meat is nice and tender and shreds and falls apart easily.
To serve, shred the meat with two forks and stir it in the gravy. Serve the shredded meat over a bed of mashed potatoes, steamed rice or pasta. Ladle some of the gravy in the bottom of the slow cooker over the meat and potatoes.
Leftover Idea: Reheat the meat and serve it topped with melted Provolone cheese on a toasted French hoagie roll with the gravy in a small dish on the side for dipping. It makes a fantastic dipped sandwich!
We loved this meal! It was so very easy to get it going in the morning and when we walked in the door at the end of a long day the house smelled amazing! I whipped up some mashed potatoes and a green salad while my mouth was watering and dinner was done!
Learn how easy it is to make The Worlds Fluffiest, Creamiest Mashed Potatoes. It’s so easy and once you master how to make them you will become legend in your home. Ask my kids, who makes the worlds best mashed potatoes? That would be me, thank you very much ☺️
I can totally understand why this crockpot meal has become an internet sensation…it’s delicious! And the leftovers are even better the next day!!!
Slow Cooker Mississippi Roast
Equipment
- Slow cooker
Ingredients
- 4 lb beef or pork roast
- 2 tbsp vegetable oil
- ¼ cup butter slices
- 4 oz sliced pepperoncini peppers, and juice
- 2 cloves garlic, minced
- 1 oz packet Ranch dressing seasoning
- 1 oz packet dry aus jus seasoning
Instructions
- Rinse roast under cold running water and pat dry with paper towels.
- Season roast with a little salt and pepper.
- Heat vegetable oil in a large deep sided pot over medium heat.
- Brown the roast on all sides until golden brown. Once the roast is nicely browned, transfer the roast to a slow cooker.
- Top the roast with the pepperoncini slices and juice.
- Top peppers with minced garlic.
- Sprinkle ranch and au jus seasonings over the top.
- Finally, top everything in the slow cooker with pats of butter.
- Cover and cook on low for 7 to 8 hours., or until meat is tender and shreds easily.
- To serve, shred the meat with two forks and serve over a bed of mashed potatoes. Ladle some of the gravy in the bottom of the slow cooker over the meat and potatoes.
Did You Make This?
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Romans 8:28
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