Mississippi Roast (Slow Cooker Pepperoncini Pot Roast) Recipe

Mississippi Roast (Slow Cooker Pepperoncini Pot Roast) Recipe

How To Make Mississippi Roast (Slow Cooker Pepperoncini Pot Roast)

Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.

Preparation: 10 minutes
Cooking: 6-8 hours
Total: 6-8 hours and 10 minutes



  • 3-4 pounds beef chuck roast
  • 1 packet of ranch seasoning mix
  • 1 packet of au jus gravy mix
  • 6-8 pepperoncini peppers
  • 1/2 cup unsalted butter
  • 1/4 cup water


  1. Place the beef chuck roast in the slow cooker.

  2. Sprinkle both sides of the roast with the ranch seasoning mix and au jus gravy mix.

  3. Add the pepperoncini peppers on top of the roast.

  4. Place the butter on top of the peppers and pour in the water.

  5. Cover the slow cooker and cook on low heat for 6-8 hours, or until the beef is tender and easily shreds.

  6. Once cooked, shred the beef using two forks.

  7. Serve the Mississippi Roast with the cooking liquid and pepperoncini peppers.


  • Calories : 450kcal
  • Total Fat : 32g
  • Saturated Fat : 16g
  • Cholesterol : 150mg
  • Sodium : 1227mg
  • Total Carbohydrates : 1g
  • Protein : 38g
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