Mississippi Roast

Sometimes dinner needs to hit hard without you having to lift a finger. This Mississippi Roast does exactly that.

One pot. No browning. No babying. Just bold, buttery/pepperoncini flavor that builds itself while you get other things done (or do absolutely nothing—we won’t judge).

This recipe is a go-to for busy nights, cozy weekends, and meal prep that doesn’t taste like leftovers.

📋 Ingredients:

3–4 lb chuck roast

1 packet Mississippi Roast seasoning(or use 1 packet each: au jus gravy + ranch dressing mix)

1 stick of butter (½ cup)

4–6 pepperoncini peppers (or sliced rings if preferred)

(Optional) 1 tsp Better Than Bouillon beef base

(Optional) Sliced onions/French Onion seasoning

📝 Instructions:

Place the roast in your slow cooker.

Sprinkle seasoning evenly over the top.

Add butter, Better Than Bouillon, and onions if using.

Top with pepperoncini peppers + a splash of juice (optional).

Cover and cook on low for 8 hours or high for 4–5 hours.

Shred with tongs or a Quick Shred tool.

➕ Flavor Boost:

Use the leftover juices to make a quick gravy—just whisk in a cornstarch slurry and simmer until thickened.

🍽️ Serving Ideas– Over mashed potatoes, noodles, or rice–

Stuffed in a crusty sandwich roll or toasted beer bread–

With roasted veggies or steamed green beans on the side–

Or honestly? Straight out of the slow cooker bowl

Grab the ingredients and tools ⬇️