Mississippi Roast has become one of our new favorite recipes to make. It is super simple and quick to prepare.
You absolutely must make this with a side of mashed potatoes!
This roast makes wonderful leftovers.
The first five or so times I made this was with a venison roast. Since then, I have made this multiple times with a beef roast. Both types have always been delicious!
Be sure to check out my recipe for Gluten Free Sausage Gravy!
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The wonderful thing about a Mississippi Roast is how easy it is to just throw all the ingredients in your crockpot and leave it for eight hours. Traditionally, you add a packet of Ranch seasoning, Au Jus Gravy, a stick of butter, and some pepperoncini peppers to the roast. It’s so simple!
Just one little problem… Ranch seasoning packets and Au Jus Gravy are NOT gluten free.
So if you are avoiding gluten (like half of my family) or you just want a homemade, made-from-scratch roast, then this recipe is for you!
And honestly, it’s just as simple as the original recipe!
First off, if you have a large roast I would suggest cutting it in half or thirds. When I first made this with venison roast they were quite small, about two or three pounds. Then I made beef roasts, which were store-bought and larger, and I cut them in half to keep the time around eight hours in the crockpot. This is totally optional.
Rub your roast down with olive oil and add cracked sea salt and black pepper to the outside.
Heat a griddle or large skillet. Get it really hot. Once it is hot, sear the outside of your roast on all sides. Use tongs to carefully turn it over. It will only take about 30 seconds per side.
Once all sides of the roast are seared, place your roast in your crockpot.
Add the following spices:
- 3 teaspoons dill
- 4 teaspoons garlic powder
- 4 teaspoons dried onion flakes
- 4 teaspoons onion powder
- 4 tablespoons dried parsley
That is your homemade Ranch seasoning. I make a large batch of this at one time and keep it in my spice cabinet so I don’t have to measure out every spice every time.
Now add a stick of butter and your pepperoncini peppers (as many as you like or omit if you don’t like these) to your crockpot.
If you are using a venison roast add 1 cup of beef broth to increase the liquid content since there is almost no fat in venison.
Set your crockpot on low and leave for eight hours. Your Mississippi Roast is done when it can easily be shredded with a fork. If it is still tough let it cook longer.
Once it is finished cooking, it’s time to make the gravy.
Remove your roast and pepperoncini peppers from the crockpot. Leave the leftover liquid in your crockpot.
Mix 1/4 cup cornstarch with 1 cup water, then stir it into the leftover liquid in your crockpot. The cornstarch should thicken the liquid until it becomes gravy consistency. If it doesn’t thicken then you either need more cornstarch/water mixture or you need to heat the gravy. Cornstarch does not get thick until it is very hot/boiling.
Tip from my grandma: Add some of the shredded meat to your gravy. This is especially yummy when you add gravy to your mashed potatoes!
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