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Slow Cooker Mississippi Pot Roast

overhead shot of cooked Mississippi beef in a black slow cooker
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4.9 from 15 reviews

This slow cooker Mississippi pot roast 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. Instructions to make Instant Pot Mississippi pot roast are also included.

Ingredients

Units Scale
  • 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

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

Find it online: https://fitslowcookerqueen.com/slow-cooker-mississippi-roast/

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