A Meal from the Magnolia State
I’m a slow-cooker pot roast kind of girl. My usual method includes beef stock, onion soup mix, potatoes, carrots, garlic and onion. A social media pot roast poll reminded me of the popularity of Mississippi pot roast, and I had to try it. I don’t know why it took me so long! While I still like my standard recipe, I can say this twist resulted in an incredibly tender and juicy roast with a burst of pepperoncini pepper and subtle buttery flavor. Now I understand why people rave about it.
- Chuck roast
- A packet of ranch dressing mix
- Unsalted butter (You can use half if you want a lighter version)
- Au jus gravy packet
- 6 or 7 whole pepperoncini
Add your roast to the slow cooker and sprinkle with your full aus jus and ranch packets. Add butter and pepperoncini (use less peppers for less kick).
Cook for up to 8 hours with your slow cooker on low. You’ll know your roast is done when it easily falls apart.
You can serve over cooked rice, noodles or even mashed potatoes.
For more kick, add anywhere from a 1/4 cup to a 1/2 cup of pepperoncini juice.
You can substitute banana peppers for the pepperoncini, they are just slightly sweeter.
Garnish with chopped parsley for pretty plating.
You can also make a great sandwich by adding a slice of cheese and your favorite bun.