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Tender Crockpot Mississippi Pot Roast Recipe with Pepperoncini

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A tender, flavorful slow cooker pot roast featuring pepperoncini peppers that add a gentle tang and buttery, savory gravy. Easy to prepare and perfect for cozy dinners.

Ingredients

Scale
  • 3–4 lbs beef chuck roast
  • 1 oz ranch dressing mix packet
  • 1 oz au jus gravy mix packet
  • 1/4 cup (4 tbsp) unsalted butter, cut into pats
  • 6–8 whole pepperoncini peppers
  • 1/4 cup pepperoncini juice
  • Salt and black pepper to taste (optional)

Instructions

  1. Pat beef chuck roast dry with paper towels and season lightly with salt and pepper if desired.
  2. Optional: Heat 1 tablespoon oil in a skillet over medium-high heat and brown the roast on all sides, about 3-4 minutes per side.
  3. Place the roast in the slow cooker insert.
  4. Sprinkle ranch dressing mix and au jus gravy mix evenly over the roast.
  5. Place pats of butter on top of the roast and scatter whole pepperoncini peppers around it.
  6. Pour 1/4 cup pepperoncini juice over everything.
  7. Cover and cook on low for 7-8 hours or on high for 4-5 hours until meat is fork-tender.
  8. Remove roast and let rest for 10 minutes, then shred or slice as preferred.
  9. Optional: Stir cooking juices to mix drippings, butter, and seasoning into a sauce. Thicken with cornstarch slurry if desired.

Notes

Searing the roast before slow cooking adds flavor but is optional. Adjust pepperoncini peppers to control tanginess. For dairy-free, substitute butter with olive oil or coconut oil. Leftovers store well in fridge up to 4 days or frozen up to 3 months. Reheat gently with added broth if sauce thickens.

Nutrition

Keywords: Mississippi pot roast, slow cooker pot roast, pepperoncini pot roast, crockpot recipes, easy beef roast, comfort food, slow cooker dinner

Find it online: https://emmaoven.com/tender-crockpot-mississippi-pot-roast-recipe-with-pepperoncini-easy-and-perfect-for-slow-cooker-fans/