Description

Ever dreamed of serving a melt-in-your-mouth pot roast that’s bursting with tangy, savory flavors and requires almost no work? Mississippi Roast, made in a slow cooker with pepperoncini peppers, is your answer! This Southern classic is a set-it-and-forget-it dish that transforms a simple beef chuck roast into a juicy, irresistible meal.

Ingredients

Scale

For the Roast:
- 1 (4-pound) beef chuck roast
- ¼ cup butter
- 5 pepperoncini peppers
- 1 (1-ounce) packet ranch dressing mix
- 1 (1-ounce) packet dry au jus mix

Why These Ingredients Matter

Beef Chuck Roast: A budget-friendly cut that becomes tender and juicy when slow-cooked.
Butter: Adds richness and helps meld the seasonings into the roast.
Pepperoncini Peppers: Provide a tangy, mildly spicy kick that balances the savory flavors.
Ranch Dressing Mix: Brings a creamy, herby flavor to the dish.
Au Jus Mix: Adds a deep, beefy, savory taste that enhances the roast’s juices.

Substitutions and Variations

Beef Chuck Roast: Swap with rump roast, bottom round, or brisket for similar results.
Butter: Use olive oil or ghee for a lighter or dairy-free option, or reduce to 2 tablespoons.
Pepperoncini Peppers: Substitute with banana peppers for milder flavor or jalapeños for more heat.
Ranch Dressing Mix: Make your own with dried parsley, garlic powder, onion powder, and dill, or use a low-sodium version.
Au Jus Mix: Replace with beef bouillon or a homemade mix of onion powder, garlic powder, and salt.
Add Veggies: Include potatoes, carrots, or onions in the slow cooker for a one-pot meal.
Gluten-Free: Ensure ranch and au jus mixes are gluten-free, or use homemade versions.

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Instructions

Step 1: Prep the Ingredients

Pat the 4-pound beef chuck roast dry with paper towels.
Gather ¼ cup butter, 5 pepperoncini peppers, 1 packet ranch dressing mix, and 1 packet au jus mix.

Tip: Drying the roast helps the seasonings stick and promotes even cooking.

Step 2: Assemble in the Slow Cooker

Place Roast: Place the chuck roast in the bottom of a slow cooker.
Create a Pocket: Use a knife to cut a small pocket or slit in the top of the roast (about 1-2 inches deep).
Add Ingredients: Place ¼ cup butter, 5 pepperoncini peppers, 1 packet ranch dressing mix, and 1 packet au jus mix into the pocket or spread evenly over the top of the roast.

Tip: If you don’t want to cut a pocket, simply place the ingredients on top of the roast—they’ll melt and flavor the meat during cooking.

Step 3: Cook

Cover the slow cooker and cook on Low for 8 hours, until the roast is fork-tender and easily pulls apart.

Tip: Resist the urge to lift the lid during cooking to keep the heat consistent.

Step 4: Serve

Remove the roast from the slow cooker and shred with two forks or slice against the grain.
Spoon the flavorful juices from the slow cooker over the meat for extra moisture.