Mississippi Roast (Slow Cooker Pepperoncini Pot Roast) Recipe

I found this recipe to be incredibly easy to make and the end result was simply wonderful. I've prepared it a few times, tweaking it slightly based on feedback from others. One tip I have is to use sliced pepperoncini instead of whole ones if possible, as it eliminates the extra step of removing the stems and the sliced peppers blend perfectly with the dish, unlike the larger whole ones. Another tip is to make sure to use at least 1/4 cup of butter. I experimented with both 1/2 cup (as per the original recipe) and 1/8 cup in separate attempts. The former left the dish feeling a bit too greasy, while the latter resulted in a slightly dry roast. I found that using anywhere between 1/4 to 1/2 cup of butter strikes the perfect balance. A great trick to reduce any greasiness towards the end is to remove the meat from the slow cooker and pour the juices into a large measuring cup. Let the fat separate to the top for a couple of minutes, skim off the fat (keeping 2-4 tablespoons aside for making gravy), and mix 2 tablespoons of flour with the reserved fat to make a roux. Cook this over medium heat, then add the skimmed juices and cook for a few minutes to create a perfect gravy.

I recently watched Robin Chapman on Food Network's The Kitchen, where she shared the fascinating story behind her roast recipe. She mentioned that she had been making this dish for years when someone requested to include it in her church cookbook, to which she gladly agreed. Soon after, a blogger picked it up and it gained traction on Pinterest, reaching a staggering 1 million pins. Robin revealed that she likes to add a whole bottle of porcinis, including the juice, because her son enjoys it that way. She described her cooking method as simply "dumping" all the ingredients on top of the roast and letting it cook "low and slow."

Revised review: I typically steer clear of cooking with prepackaged ingredients like ranch dressing and au jus packets, but after coming across the NYT article, I decided to give the original recipe a shot. The outcome was fantastic and the dish turned out to be absolutely delicious. My usually picky 9-year-old even couldn't stop raving about it. On the following evening, I picked up some crusty French rolls from our nearby artisan bakery and served the shredded beef on them with caramelized onions, sautéed porcini mushrooms, horseradish, and au jus for dipping. Alongside, I whipped up some homemade sweet potato fries seasoned with sea salt and rosemary. The whole meal was absolutely amazing. For effortless shredding, I found a neat trick - I threw the roast into my KitchenAid stand mixer bowl with the paddle attachment on the lowest setting until it was perfectly shredded. This technique works wonders not just for beef roasts, but also for pork roasts, carnitas, and boneless cooked chicken, which is fantastic for whipping up chicken salad or chicken enchiladas. And as for the concerns about butter, fat, and sodium - I believe in everything in moderation.

The dish was flavorful, but there was an excessive amount of butter included, even for us who love lots of butter. I recommend adding salt at the end as the packages usually contain enough. I found that 5 pepperoncini were insufficient, so I suggest trying 20. I cooked it on low in my CrockPot, and the meat was perfectly tender and falling apart with an internal temperature of 205 after just 4 hours.

This recipe is currently trending and for good reason! I combine the ranch mix and au jus mix with 2 cups of water, then add 10 pepperoncinis along with about 3 tablespoons of their juice. I place half a stick of butter on top and let it cook on low overnight. The following day, I serve it over rice or on fresh French bread with cheese. It's always a crowd pleaser!

I have prepared this recipe multiple times. The only modification I make is adding the entire 12 oz bottle of Pepperoncini along with 1/4 cup of the juice. Instead of serving it as a traditional roast dinner, I shred the meat and Pepperoncini (with stems removed), place them on large onion rolls, and then add a topping of coleslaw. The result is absolutely delicious!

After trying homemade ranch dressing and au jus before, this roast was a delightful experiment. I decided to include a few extra peperoncini peppers and regretted not adding even more. Luckily, the kids don't care for them, so I happily enjoyed their share. The combination of flavors worked brilliantly, enhancing the beef and elevating the peperoncini to new heights. The sauce perfectly complemented the dish, although I opted for less butter. I look forward to making this recipe again, with an even bolder peperoncini flavor. Thank you for sharing this fantastic recipe.

I tried this recipe a few weeks ago following the instructions, but skipped the peppers because I was worried it would be too spicy. It turned out tasty, but incredibly salty. Today, I'm experimenting with adding half a packet of brown gravy mix, all the ranch seasoning, peppers, and butter to see how it turns out. My second attempt was a success - I also included onions, celery, and potatoes, and the dish turned out delicious.

I have made this recipe several times. Avoid using salted butter! It can make the dish too salty. Instead, use one stick of unsalted butter and a roast of at least 5 lbs.

I have been making this recipe for over ten years now, and it continues to be quick, delicious, and foolproof just as written. One small tweak that I've incorporated is to dust the roast with flour and quickly sear it in a cast-iron pan with a bit of high-heat oil before transferring it to the crockpot. This step adds a nice depth and texture to the dish. For an extra touch, you can deglaze the pan with a splash of red wine and pour it over the roast in the crockpot. While I can't say how much difference it truly makes, it does give you a reason to crack open a bottle of wine :)

I frequently prepare this recipe, but with a twist - I substitute au jus with onion soup mix and add 2 jars of pepperoncini juice along with about 20-30 pepperoncinis on top of the roast. It turns out incredibly delicious!

I love making this dish frequently with some personal touches. I include a full jar of pepperoncinis with the juice, opt for onion soup mix over ranch dressing, and add onions, carrots, celery, and garlic. After shredding the roast and thickening the gravy, I serve it over mashed potatoes with a side of vegetables. It is truly delightful!

Absolutely delicious! I spiced it up with some granulated garlic, diced onion, and red pepper flakes, adjusting to my taste preferences. This dish is perfect for parties, and I serve it on slider rolls.

Extremely simple and scrumptious. We make this dish every week. The whole family adored it!

This dish turns out delicious every time, whether made with pork, beef, or chicken. Just add a bit of the juice from the jar of pepperoncini for a perfect touch – no other adjustments needed.

Review: Amazing and excellent

Pokerman11, I am looking forward to seeing your recipe for perogie lasagna. I have tried your Mississippi Roast recipe whenever we have a craving for roast beef sandwiches... it is absolutely delicious! I am confident that the perogie lasagna will be just as wonderful. Thank you in advance!

I followed the recipe exactly as written, but I substituted beef bouillon for au jus. It turned out absolutely fantastic. The dish was bursting with flavor. I will definitely be making this recipe again soon.

I made this recipe for the second time. The first time it turned out a bit salty, so this time I only used half of the pepperoncini juice but kept all the peppers. I don't have the au jus packet - can I substitute it with beef broth?

Super simple and straightforward!