Beef
Southern
Yield: 4-6 people
Author: Tammy Nichols
Mississippi Crockpot Roast - Master Cookbook Recipe # 62

Mississippi Crockpot Roast - Master Cookbook Recipe # 62

This is the ultimate set-it-and-forget-it meal. By using a fatty chuck roast and a combination of savory seasonings, you get a fall-apart tender roast with a rich, built-in gravy. It’s a modern classic for a reason!

This is recipe #62 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 10 hrs Total time: 10 hrs 10 min
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Ingredients

  • 1 large chuck roast (Must be a chuck roast for the fat content!)
  • 1 onion, cubed
  • 4 small sweet peppers (or one bell pepper, sliced)
  • 1/4 cup salted butter
  • 1 packet Lipton Onion Soup Mix
  • 1 packet (or 2 Tbsp) Hidden Valley Ranch Dressing Mix
  • 1 pint fresh sliced mushrooms (optional)
  • Crockpot liner (optional, for easy cleanup)

Instructions

  1. Prep the Crockpot: If using a liner, place it in the slow cooker first.
  2. Layer the Ingredients: Place the chuck roast at the bottom of the crockpot.
  3. Add Seasoning: Sprinkle the onion soup mix and the ranch dressing mix evenly over the top of the roast.
  4. Add Aromatics: Add the cubed onions, peppers, and mushrooms (if using) around and on top of the meat.
  5. Add Butter: Place the 1/4 cup of butter on top of the roast.
  6. Slow Cook: Cover and cook on Low for 8 to 10 hours. The roast is done when it is fork-tender and shreds easily.
  7. Serve: Serve the roast as your main dish, making sure to spoon plenty of the savory juices over the meat.

Notes

Tip: Using a chuck roast is non-negotiable for this recipe! The "ample amount of fat" in a chuck roast is what breaks down during the long cook time to ensure the meat stays juicy and doesn't dry out.

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Nutrition Facts

Calories

607

Fat

38 g

Sat. Fat

19 g

Carbs

20 g

Fiber

4 g

Net carbs

17 g

Sugar

6 g

Protein

49 g

Sodium

1611 mg

Cholesterol

186 mg