Mississippi Roast

Sometimes dinner needs to hit hard without you having to lift a finger. This Mississippi Roast does exactly that.

One pot. No browning. No babying. Just bold, buttery/pepperoncini flavor that builds itself while you get other things done (or do absolutely nothing, we won’t judge).

This recipe is a go-to for busy nights, cozy weekends, and meal prep that doesn’t taste like leftovers.

📋 Ingredients:

3 to 4 lb chuck roast

1 packet Mississippi Roast seasoning (or use 1 packet each: au jus gravy + ranch dressing mix)

1 stick of butter (½ cup)

4 to 6 pepperoncini peppers (or sliced rings if preferred)

(Optional) 1 tsp Better Than Bouillon beef base

(Optional) Sliced onions/French Onion seasoning

📝 Instructions:

Place the roast in your slow cooker.

Sprinkle seasoning evenly over the top.

Add butter, Better Than Bouillon, and onions if using.

Top with pepperoncini peppers + a splash of juice (optional).

Cover and cook on low for 8 hours or high for 4 to 5 hours.

Shred with tongs or a Quick Shred tool.

➕ Flavor Boost:

Use the leftover juices to make a quick gravy, just whisk in a cornstarch slurry and simmer until thickened.

🍽️ Serving Ideas:

Over mashed potatoes, noodles, or rice

Stuffed in a crusty sandwich roll or toasted beer bread

With roasted veggies or steamed green beans on the side

Or honestly? Straight out of the slow cooker bowl