Ingredients
Scale
Ingredients for Mississippi Roast
Main Ingredients:
- 3–4 lbs chuck roast (or rump roast)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix (or brown gravy mix)
- ½ cup unsalted butter (1 stick)
- 5–6 pepperoncini peppers (whole)
- ¼ cup pepperoncini juice (optional, for extra tang)
Optional Ingredients:
- 1 cup beef broth (for a thinner sauce)
- 1 teaspoon garlic powder (for extra flavor)
- ½ teaspoon onion powder
- 1 teaspoon Worcestershire sauce
Instructions
Instructions: How to Make Mississippi Roast
Step 1: Prepare the Roast
- Trim excess fat from the chuck roast if needed.
- Place the roast in the bottom of the slow cooker.
Step 2: Add Seasonings and Ingredients
- Sprinkle ranch dressing mix and au jus gravy mix evenly over the meat.
- Place the butter on top of the roast.
- Scatter pepperoncini peppers around the meat.
- Pour pepperoncini juice and beef broth over everything (if using).
Step 3: Slow Cook the Roast
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours.
- The roast is done when it is fork-tender and easily shreds apart.
Step 4: Shred and Mix
- Remove the roast from the slow cooker and shred with two forks.
- Return the shredded meat to the slow cooker and mix it with the juices.
Step 5: Serve and Enjoy
- Serve over mashed potatoes, rice, or in sandwiches.
- Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.