Mississippi Roast (Slow Cooker Pepperoncini Pot Roast – Viral & Deliciously Easy!)
Make the internet-famous Mississippi Roast! This incredibly easy slow cooker recipe combines chuck roast, butter, pepperoncini, ranch dressing mix, and au jus mix for unbelievably tender and flavorful shredded beef.
Ingredients
(Original recipe yields 6 servings – these would be very large servings from a 4lb roast! More likely 8-10 servings)
- ▢ 1 (4 pound) beef chuck roast
- ▢ ¼ cup butter (1/2 stick)
- ▢ 5 pepperoncini peppers (whole)
- ▢ 1 (1 ounce) packet ranch dressing mix (dry)
- ▢ 1 (1 ounce) packet dry au jus mix
(Note: Original recipe provided prior had onion & garlic, but this specific recipe for Mississippi Roast only lists these 5 ingredients. Sticking to this version’s simplicity.)
Instructions
. Prepare Roast in Slow Cooker:
- Gather your five simple ingredients!
- Place the 4-pound beef chuck roast directly into the insert of your slow cooker.
- The recipe suggests forming a pocket in the top of the roast to place the ingredients. You can do this by making a slit, or simply arrange the ingredients on top if preferred.
2. Add Butter, Peppers, and Seasoning Packets:
- Place the ¼ cup of butter on top of the roast (or into the pocket).
- Arrange the 5 whole pepperoncini peppers around or on top of the butter.
- Sprinkle the entire contents of the 1-ounce packet of ranch dressing mix evenly over the roast.
- Sprinkle the entire contents of the 1-ounce packet of dry au jus mix evenly over the ranch dressing mix.
- Do not add any extra liquid (like water or broth). The roast and butter will create their own delicious juices.
3. Slow Cook:
- Place the lid securely on the slow cooker.
- Cook on the LOW setting for 8 hours. (Avoid HIGH setting if possible, as low and slow is key for this cut becoming fall-apart tender).
4. Shred and Serve:
- After 8 hours, the roast should be incredibly tender and easily fall apart.
- You can shred the beef directly in the slow cooker using two forks, mixing it with the rich pan juices. Alternatively, remove the roast to a large platter, shred it, and then return it to the slow cooker to soak up the juices.
- Remove the whole pepperoncini peppers (they will be very soft – some people like to shred them into the meat, others discard them or serve on the side).
- Serve the shredded Mississippi Roast hot, with plenty of its flavorful juices. Enjoy!
Find it online: https://www.eatswithsoul.com/mississippi-roast/