Slow Cooker Mississippi Beef + VIDEO

This slow cooker Mississippi beef has the rich, classic flavor of the traditional recipe but it’s cleaner and healthier. Using a DIY ranch seasoning and a homemade au jus-style mix, this crockpot version is lower in sodium and free from unnecessary additives. It’s an easy, dump-and-go slow cooker meal that delivers bold flavor while keeping the ingredients simple and wholesome. Instructions to make this Mississippi beef in the Instant Pot are also included. 

Ingredients For Healthy Mississippi Beef

• Beef Roast: You can use your preferred cut of beef roast! I like to use chuck roast with this recipe.
• Homemade seasoning: Ditch the store-bought packets! This recipe uses healthier, homemade dry ranch seasoning & a homemade au jus gravy seasoning. 
• Ghee or Butter: Ghee is clarified butter and you’ll need to use it if you want this Mississippi roast to be paleo & Whole30 compatible. You can also use butter. 
• Beef broth: I like to use low-sodium beef broth.
• Pepperoncini peppers: Sweet Italian chili pepper. Also known as Greek golden pepperoncini peppers.

How To Make Mississippi Beef In The Slow Cooker

Slow Cooker

1. Optional step – Heat oil in a large skillet over medium-high heat. Once hot, add the beef roast and cook a few minutes on both sides until browned.
2. Pour the broth into the slow cooker. Add the beef. In a small bowl, mix together the homemade dry ranch & homemade au jus gravy. Pour the mixture on top of the beef. Add pepperoncini and ghee on top. 
3. Cook HIGH for 4 to 5 hours or LOW 8 to 9.
4. Remove beef from slow cooker. Shred the meat and place back into the slow cooker until ready to serve.

Instant Pot

1. Turn the Instant Pot to sauté. Once hot, add the oil and the beef. Cook 3-5 minutes on each side or until beef is browned. You may need to cut the beef to make the meat fit.
2. Remove beef from the Instant Pot. Pour in beef broth and deglaze the bottom of the pressure cooker by scraping the bits off with a wooden spoon.
3. Add the beef back to the pot. In a small bowl, mix together the homemade dry ranch & homemade au jus gravy. Pour the mixture on top of the beef. Add pepperoncini and ghee on top.
4. Close lid and seal valve. Set high pressure for 60 minutes . When cooking time is complete, let the pressure release naturally for 10 minutes then quick release any remaining pressure.
5. Remove beef. Shred the meat and place back into the Instant Pot until ready to serve.

Why You’ll Love This Recipe

• No packets needed – Made with homemade ranch & au jus seasoning
• Lower sodium – More control over salt and ingredients
• Paleo & Whole30 compatible (with ghee)
• Easy slow cooker meal – Minimal prep, big flavor
• Fall-apart tender beef – Perfect for shredding
• Great for meal prep – Tastes even better the next day
• Versatile – Serve it multiple ways depending on your diet

FAQs & Tips

What Is Mississippi beef?

What cut of beef roast should you use?

I like to chuck roast however the great thing about slow cooking is that almost any cut of beef whether it be chuck, rump, round, etc. can be slow cooked to the point where it’s falling apart tender. When choosing a roast keep in mind the size of your slow cooker or Instant Pot. It’s okay if you have to cut your meat into pieces to make it fit. 

How is this healthier?

The traditional version calls for pepperoncini peppers, an entire stick of butter, and two store-bought seasoning packets: one dry ranch dressing mix and one dry au jus gravy mix. It’s high fat, high cholesterol, and high sodium. I tried to make this recipe as healthy as much as I could. I reduced the amount of the butter and replaced it with ghee. This version also uses homemade seasoning mixes rather than store-bought. If you’re looking for a pepperoncini without a lot of extra additives, Divina has an all-natural product. 

Did this recipe change?

Yes! I recently updated this recipe to be more in line with a traditional Mississippi beef. My original recipe included 2 tablespoons  of my homemade dry French onion soup mix. This is now replaced with the a homemade au jus gravy. Here’s my Homemade Dry French Onion Soup Mix for reference:

1 teaspoon dried chopped onions
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoons dried parsley
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Can you use store-bought seasoning packets?

Of course. Substitute 1 packet of store-bought dry ranch seasonings and 1 packet of store-bought au jus gravy.

How do you serve this?

This great served with mashed potatoes, rice, or pasta.  

How do you store leftovers?

Store leftover crockpot Mississippi beef in the refrigerator for up to 4 days. 

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

Beef Roasts 

• Balsamic Dijon

• Cumin Spiced

• Moroccan

• Tex-Mex

• 5-Ingredient Pot Roast

Slow Cooker Mississippi Beef

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This slow cooker Mississippi beef has the rich, classic flavor of the traditional recipe but it’s cleaner and healthier. Using a DIY ranch seasoning and a homemade au jus-style mix, this crockpot version is lower in sodium and free from unnecessary additives. It’s an easy, dump-and-go slow cooker meal that delivers bold flavor while keeping the ingredients simple and wholesome. Instructions to make this Mississippi beef in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 5 hours
• Total Time: 5 hours 10 mins
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 3 to 4 pounds beef roast
• 6 to 8 pepperoncini peppers
• 3 tablespoons butter or ghee
• 2 tablespoons dry ranch seasoning (see below for homemade)
• 1 1/2 tablespoons au jus gravy (see below for homemade)
• 1 cup low-sodium beef broth
• 1 tablespoon oil (for Instant Pot)

Homemade Dry Ranch Mix

• 2 teaspoons dried parsley
• 1 1/2 teaspoons dried dill
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper

Homemade Au Jus Gravy

• 1 1/2 teaspoons beef bouillon powder
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried parsley
• 1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Slow Cooker

1. Optional step – Heat oil in a large skillet over medium-high heat. Once hot, add the beef roast and cook a few minutes on both sides until browned.
2. Pour the broth into the slow cooker. Add the beef. In a small bowl, mix together the homemade dry ranch & homemade au jus gravy. Pour the mixture on top of the beef. Add pepperoncini and ghee on top.
3. Cook HIGH for 4 to 5 hours or LOW 8 to 9.
4. Remove beef from slow cooker. Shred the meat and place back into the slow cooker until ready to serve.

Instant Pot

1. Turn the Instant Pot to sauté. Once hot, add the oil and the beef. Cook 3-5 minutes on each side or until beef is browned. You may need to cut the beef to make the meat fit.
2. Remove beef from the Instant Pot. Pour in beef broth and deglaze the bottom of the pressure cooker by scraping the bits off with a wooden spoon.
3. Add the beef back to the pot. In a small bowl, mix together the homemade dry ranch & homemade au jus gravy. Pour the mixture on top of the beef. Add pepperoncini and ghee on top.
4. Close lid and seal valve. Set high pressure for 60 minutes . When cooking time is complete, let the pressure release naturally for 10 minutes then quick release any remaining pressure.
5. Remove beef. Shred the meat and place back into the Instant Pot until ready to serve.

Nutrition

• Serving Size:
• Calories: 363
• Sugar: 0.3 g
• Sodium: 342.8 mg
• Fat: 17.5 g
• Saturated Fat: 7.2 g
• Carbohydrates: 3.4 g
• Fiber: 0.7 g
• Protein: 45.1 g
• Cholesterol: 149.3 mg

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