Mississippi Roast Recipe

Introduction

Mississippi Roast is a flavorful, slow-cooked beef dish that turns a simple chuck roast into a tender, juicy meal. Smothered in a tangy pepperoncini and ranch sauce, this recipe is perfect for a comforting dinner with minimal effort.

Ingredients

• 1 (3 pound) boneless beef chuck roast
• 1 (1 oz) packet ranch dressing mix
• 1 (1 oz) packet dry onion soup mix
• 1 (16 oz) jar pepperoncini peppers, including juices
• ½ cup unsalted butter (1 stick)

Instructions

1. Step 1: Place the chuck roast into a greased 6-quart crockpot. Sprinkle the ranch dressing mix and dry onion soup mix evenly over the roast, then gently rub the seasonings into the meat.
2. Step 2: Pour the jar of pepperoncini peppers along with their juices over the roast. Top the roast with the butter.
3. Step 3: Cover the crockpot and cook on LOW for 7-8 hours, or on HIGH for 3-4 hours, until the meat is tender and easily shredded.
4. Step 4: Once cooked, shred the roast with two forks directly in the crockpot, mix it with the sauce, then serve and enjoy!

Tips & Variations

• For easier prep, leave the stems on the pepperoncini while cooking, then remove them before serving.
• Add a splash of beef broth if you prefer a thinner sauce.
• Serve over mashed potatoes, rice, or in sandwiches for variety.
• Use a thicker cut of chuck roast for more shredding texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. To reheat, thaw if frozen and warm in the microwave or on the stove until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Chuck roast is ideal because it becomes tender and shreds well during slow cooking. Other cuts like brisket or round roast can work but may have a different texture.

Do I need to remove the pepperoncini stems before cooking?

No, you can leave the stems on during cooking for convenience, but be sure to remove them before serving for better eating experience.

Mississippi Roast Recipe

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★★★★★

4.7 from 106 reviews

Slow cooked in the crockpot, this Mississippi Roast becomes fall-apart tender and is smothered in a buttery, tangy pepperoncini-ranch sauce. Perfect for an easy, delicious dinner with minimal prep.

• Author: reem
• Prep Time: 5 minutes
• Cook Time: 7-8 hours
• Total Time: 7 hours 5 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 1 (3 pound) boneless beef chuck roast

Seasonings and Mixes

• 1 (1 oz) packet ranch dressing mix
• 1 (1 oz) packet dry onion soup mix

Other Ingredients

• 1 (16 oz) jar pepperoncini peppers, including juices
• ½ cup unsalted butter (1 stick)

Instructions

1. Prepare the Crockpot: Grease a 6 quart crockpot lightly to prevent sticking and set aside.
2. Add the Roast and Seasonings: Place the 3-pound boneless beef chuck roast into the crockpot. Sprinkle the 1 oz ranch dressing mix and 1 oz dry onion soup mix evenly over the roast. Gently rub the seasoning mixes onto the surface of the roast for even flavor.
3. Add Peppers and Butter: Pour the entire jar of pepperoncini peppers, including the juices, over the roast. Then place ½ cup (1 stick) of unsalted butter on top of the roast and peppers.
4. Cook Low and Slow: Cover the crockpot with its lid and cook on LOW heat setting for 7-8 hours. Cooking low and slow allows the roast to become fall-apart tender and absorb all flavors. Alternatively, you may cook on HIGH for 3-4 hours, though LOW is preferred for optimal texture.
5. Shred and Serve: Once the cooking time is complete, carefully shred the roast using two forks right in the crockpot. Serve immediately with the pepperoncini-ranch sauce, and enjoy your tender, flavorful Mississippi Roast.

Notes

• It’s easiest to leave the stems on the pepperoncini peppers when adding them to the crockpot, then remove the stems after cooking before serving.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
• When reheating frozen leftovers, thaw completely then microwave or heat on stovetop until warmed through.

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