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This slow cooker Mississippi Pot Roast recipe takes just five ingredients to create an easy and delicious meal for a hungry crowd!
Over the holiday break, Jack and I took advantage of some downtime to try some popular recipes that we’ve seen online – but never had a chance to make ourselves. This Mississippi Pot Roast one of them.
What is a Mississippi Pot Roast?
This interesting pot roast has only been around since the 1990’s and it is attributed to Robin Chapman of Ripley, Mississippi.
Her idea was to adapt a pot roast recipe given to her by an aunt – but she wanted to make it less spicy.
To maintain the zesty flavors of the original Mississippi Pot Roast recipe, Robin used jarred pepperoncini (and some of the juice) along with packets of Ranch Seasoning Mix and an Au Jus Gravy Mix to season a chuck roast. She also added butter – then cooked everything together in a slow cooker for about ten hours.
Mississippi Pot Roast is very flavorful, nicely seasoned and fork tender – and I think it’s a great option for a game day gathering, or a easy family meal.
After the beef was cooked through, we skimmed off about half a cup of fat from the liquids in the slow cooker. (But feel free to leave it in if you prefer – as they do in the original recipe.)
Then we shredded the beef with a fork, cutting any large strands in half so it was easier to serve and eat.
How do you serve it?
You may enjoy these other slow cooker recipes:
- Slow Cooker Beef Barbacoa
- Slow Cooker Pulled Buffalo Chicken
- Slow Cooker Mac & Cheese
- Slow Cooker Tomato Crab Bisque
- Slow Cooker Honey-Garlic Baby Back Ribs
4–5 pound chuck roast (or two smaller chuck roasts totaling 4 to 5 pounds)
1 1-ounce packet Hidden Valley Ranch Seasoning Mix (affiliate link)
1 1-ounce packed McCormick Au Jus Gravy Mix (affiliate link)
8 whole pepperoncini peppers, plus 1/4 cup of the liquid from the jar
1 stick (8 tablespoons) butter
Place everything in a slow cooker and set to low. Slow cook for ten hours.
When ready to serve, remove stems and slice the pepperoncini.
Remove the beef to a platter or board and shred with two forks and remove any fat or gristle.
Place shredded beef in a bowl and pour over the liquid from the slow cooker.* Add the sliced peppers and serve. *Note, we removed and discarded a half cup of fat from the liquid by skimming off with a ladle but feel free to leave it in if you prefer.
Serve with mashed potatoes and a vegetable.
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