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close up of roast and peppers in a white bowl
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Mississippi Roast

Mississippi Roast takes a classic crock pot recipe and makes it over the top. We add pepperoncini peppers for a zip of spice to balance the richness of the roast. Slow cooked to perfection swimming in butter.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8
Calories 353kcal
Author Brooke Burks

Ingredients

  • 3-4 pound Roast - I like to use Boneless Beef Chuck Roast


  • Plain flour for searing


  • salt and pepper to taste


  • 1 cup of water


  • 1 package of Ranch seasoning


  • 1 package of Au Jus seasoning


  • 10-12 pepperoncini peppers


  • 2 tablespoons pepperoncini pepper juice


  • 1 stick - ½ cup of butter

Instructions

  • Salt, pepper and flour your roast. Sear in a hot pan 2-4 minutes on each side forming a nice crust. This step guarantees a tender, fall apart Roast.
  • Pour 1 cup of water in crock pot and place roast inside.
  • Sprinkle Ranch and Au Jus seasoning on top. Place pepperoncinis all around the roast and drizzle in the pepper juice.
  • Put that entire glorious stick of butter on top and pop that lid on and cook on low for 6-8 hours.

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 353kcal | Carbohydrates: 25g | Protein: 18g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1884mg | Fiber: 2g | Sugar: 8g