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.
Serves:
Ingredients
- 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
Instructions
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Place the beef chuck roast in the slow cooker.
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Sprinkle both sides of the roast with the ranch seasoning mix and au jus gravy mix.
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Add the pepperoncini peppers on top of the roast.
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Place the butter on top of the peppers and pour in the water.
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Cover the slow cooker and cook on low heat for 6-8 hours, or until the beef is tender and easily shreds.
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Once cooked, shred the beef using two forks.
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Serve the Mississippi Roast with the cooking liquid and pepperoncini peppers.
Nutrition
- Calories : 450kcal
- Total Fat : 32g
- Saturated Fat : 16g
- Cholesterol : 150mg
- Sodium : 1227mg
- Total Carbohydrates : 1g
- Protein : 38g
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