I love the idea of the Mississippi roast. Throw a piece of meat into the slow cooker with a couple of other ingredients and don’t worry about it until dinner time? Sounds great to me! Unfortunately, the “other ingredients” thrown in with the roast are made with food that isn’t, well, real food. That is why I came up with a recipe for an easy slow cooker Mississippi roast that uses clean ingredients and no packets.
The two packets that provide most of the flavor in the original recipe are filled with highly processed ingredients. I replaced the ranch packet with 1/3 cup of premixed ranch mix from Heritage Home. This mix is made with all real, wholesome ingredients. I replaced the au jus packet with a few real ingredients like onion, garlic, and worchestershire.
This recipe does include the extra step of sauteing the onion and garlic in butter. You could add the raw onion and garlic into the slow cooker, but cooking them separately allows for a richer flavor. Of course, it also makes the kitchen smell heavenly.
I prepped the meal mid-morning and let it cook for about eight hours. The result was a tender and flavorful main dish that was perfect with mashed potatoes. I threw together a quick gravy (my oldest son’s love language), and dinner was served!
Cleaned Up Slow Cooker Mississippi Roast
Ingredients
- 5 lb chuck roast (mine was 5.7 lbs, bone-in)
- 1/3 cup premixed ranch herb mix such as Heritage Home Ranch Seasoning*
- 1 stick butter
- 1 onion, cut into rounds
- 10- 15 garlic cloves, smashed
- 1 tbsp worcestershire sauce
- 1/2 cup peperoncinis peppers with juices
- For the gravy:
- 1/4 cup flour
- *or make your own ranch seasoning with 1/4 cup dried parsley, 2 tbsp dried dill, 2 tsp salt, 2 tsp garlic powder, 2 tbsp onion powder
Instructions
- In a cast iron skillet or dutch oven on medium-high heat, melt the stick of butter
- Add the onions and stir to coat them in butter. Cook down for a few minutes
- Add the smashed cloves of garlic and cook for five or so minutes, stirring occasionally. Make sure to scrap any brown bits off the bottom of the pan
- When the onions have softened and are turning brown, remove the mixture from heat and stir in worcestershire
- Place roast in slow cooker and sprinkle the ranch mix evenly over the top
- Pour the butter/onion/garlic/worcestershire mix evenly over the roast
- Sprinkle peperoncinis and the juice evenly over the roast
- Slow cook on low for 7 to 9 hours, until the meat is tender and easy to shred
For the gravy:
1. Once the roast is cooked, remove two cups of the juices.
2. Run the juices through a fine mesh strainer and pour into a sauce pan.
3. Bring to a simmer and slowly whisk in 1/4 cup flour.
4. Whisk until all lumps are gone and the gravy is thickened up to your liking.
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