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Mississippi Roast
Isabella

Mississippi Roast

This Mississippi Roast is rich, tangy, and melt-in-your-mouth tender, slow-cooked with pepperoncini and a homemade creamy ranch-style sauce. With minimal prep and bold, comforting flavor, it’s the ultimate set-it-and-forget-it dinner for busy weeknights or cozy family meals.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Roast
  • 3.5 lb boneless chuck roast or top/bottom round roast
  • 2 tsp kosher salt plus more to taste
  • 1.5 tsp freshly ground black pepper plus more to taste
  • 0.25 cup all-purpose flour
  • 3 tbsp neutral oil such as canola or vegetable oil
  • 4 tbsp unsalted butter
For the Signature Flavor
  • 10 pieces whole pepperoncini
For the Creamy Ranch-Style Sauce
  • 2 tbsp mayonnaise
  • 2 tsp apple cider vinegar
  • 0.5 tsp dried dill
  • 0.25 tsp sweet paprika
  • 1 tsp buttermilk optional
To Finish
  • fresh parsley chopped, for garnish

Method
 

  1. Pat the roast dry with paper towels. Season all sides with salt and black pepper, then coat lightly with flour, pressing it into the surface.
  2. Heat the oil in a large skillet over high heat. Sear the roast for 4–5 minutes per side until deeply browned. Transfer the roast to the slow cooker.
  3. Place the butter on top of the roast and scatter the pepperoncini around it. Cover and set the slow cooker to low.
  4. In a small bowl, whisk together mayonnaise, apple cider vinegar, dried dill, paprika, and buttermilk if using, until smooth.
  5. Spoon the creamy dressing evenly over the roast. Cover and cook on low for 6–8 hours, until the beef is fork-tender.
  6. Shred the beef directly in the slow cooker and stir it into the gravy. Adjust seasoning if needed and garnish with fresh parsley before serving.

Notes

Chuck roast works best due to its marbling, but leaner round roasts can be used. Add 1–2 tablespoons of pepperoncini juice for extra tang. For a thicker gravy, uncover the slow cooker during the last 30 minutes. This dish stores and reheats well, making it ideal for meal prep.