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This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
After being off work for close to 7 months I returned to teaching in mid-December. I was off 3 months for the summer and then 16 weeks to stay at home with my baby. It was amazing being able to be off for so long but now that I’m back at work I’m having some trouble getting dinner made when I get home. All I want to do is snuggle with my little man!
I’ve been trying to use my slow cooker more often because I can throw everything in it in the morning before the baby wakes up and then it’s ready when I get home. I have about 5 recipes I make in the slow cooker a lot of the time but I’ve been on the hunt for some new recipes, especially ones that make enough for leftovers. It’s nice having leftovers to pack for my lunch during the week so I don’t have to worry about making something else.
I wanted to make a beef roast in the slow cooker but I haven’t done much of that. I purchase a Certified Angus Beef ® brand Eye of Round Roast at my local Weis Market and I wanted to make something easy but flavorful. I posed the question of what to make in the slow cooker with the roast to the Certified Angus Beef ® Kitchen group on Facebook. This group has the best suggestions on beef recipes. I had some great suggestions but the one I couldn’t wait to try was this Slow Cooker Mississippi Roast.
I have never heard of a Mississippi Roast before but apparently it is a pretty popular dish. It’s a combination of a beef roast, pepperoncini’s, Ranch seasoning, and a few other ingredients. It’s super east to prepare as I just put everything in the slow cooker and put it on low. It took me about 5 minutes to prepare.
The roast smelled amazing while it was cooking. After it had cooked for a while I added in potatoes and vegetables to make it a one pot meal. I love having everything in one pot so I don’t have to make any more dirty dishes.
This roast is bursting with flavor. It’s a little bit spicy from the pepperoncini’s but it also has a nice tangy flavor to it. The potatoes and vegetables totally soak up the sauce and taste amazing. This was a great meal to have on a cold night and there was plenty left over for me to have for lunch the next few days.
If you aren’t able to add in the potatoes and vegetables later in the cooking time you can put them in initially. They will just be much softer then if you put them in later on in the cooking process. You can also make this meal in the pressure cooker if you are pressed for time. It doesn’t matter how you make it, just make sure you do! The flavor is out of this world and the Certified Angus Beef ® brand Eye of Round Roast was tender and delicious!
- 3 or 4 lb. Certified Angus Beef ® brand Eye of Round Roast
- 1 stick butter
- 1 (12 oz) jar sliced pepperoncini's
- 1 packet of Ranch dressing mix
- 1 packet au jus gravy mix
- 2 teaspoons black pepper
- 1 c. baby carrots
- 1 onion, chopped
- 1 potato, cubed
- 1 c. celery, chopped
- Place the Eye of Round Roast in the bottom of a slow cooker.
- Cut the butter into 4 pieces and place around the roast.
- Pour the pepperoncini's in their juice over top of the roast and then sprinkle with Ranch mix and au jus mix. Stir the seasonings into the liquid. Sprinkle the entire thing with black pepper.
- Cook on low for 6 hours.
- Add the carrots, onions, potato, and celery around the sides of the beef roast. Cook for an additional 2 hours.
Recipe adapted from Fooding Around With The Kilted Cook