Mississippi Roast – Slow Cooker Pepperoncini Pot Roast
Make the famous Mississippi Roast! This incredibly easy slow cooker pepperoncini pot roast uses just 5 ingredients for tender, flavorful shredded beef
Ingredients
Scale
Here’s the complete list of ingredients, with precise measurements:
- 1 (4 pound) beef chuck roast
- ¼ cup butter (1/2 stick)
- 5 pepperoncini peppers (whole, plus optionally 1–2 tbsp of their brine)
- 1 (1 ounce) packet ranch dressing mix
- 1 (1 ounce) packet dry au jus mix
- (Optional: Salt and freshly ground black pepper to taste, if you feel the roast needs extra seasoning beyond the packets)
These simple quantities create a deeply flavorful roast and its own gravy.
No significant prep needed besides opening packets
Instructions
Let’s walk through this incredibly easy slow cooker process:
1. Prepare Roast in Slow Cooker:
- Place the beef chuck roast into the insert of your slow cooker.
- (Optional but common technique for this recipe): Using a sharp knife, make a few small slits or a shallow “pocket” in the top surface of the roast. This helps the butter and seasonings melt down into the meat.
2. Add Flavoring Ingredients:
- Place the ¼ cup (half-stick) of butter directly on top of the roast (or into the pocket if you made one).
- Arrange the whole pepperoncini peppers on and around the butter.
- Sprinkle the entire contents of the ranch dressing mix packet evenly over the roast and butter.
- Sprinkle the entire contents of the dry au jus mix packet evenly over the ranch dressing mix.
- (Optional: Add 1-2 tablespoons of the pepperoncini brine from the jar over the top for extra tang, though not specified in this version).
3. Cook (No Extra Liquid Needed!):
- Cover the slow cooker securely with the lid.
- Cook on the LOW heat setting for 8 hours. The roast will create its own ample, flavorful juices; do not add any extra water or broth.
4. Shred the Beef:
- After 8 hours on low, the beef should be exceptionally tender and falling apart.
- Carefully remove the roast from the slow cooker and place it on a large plate or cutting board (leave the juices in the slow cooker). Discard the cooked pepperoncini peppers if desired (they will be very soft; some people like to shred them into the meat or discard).
- Using two forks, shred the beef. It should shred very easily.
5. Combine Shredded Beef and Juices:
- Return the shredded beef back into the slow cooker. Stir it well to combine thoroughly with all the rich, flavorful cooking juices/gravy that formed in the pot.
- Let the shredded beef sit in the warm juices for at least 10-15 minutes to absorb even more flavor before serving.
6. Serve:
- Serve the hot Mississippi Roast and its gravy. It’s delicious on sandwiches, over mashed potatoes, rice, or noodles.
The easiest, most flavorful pot roast you’ll ever make