Mississippi Pot Roast
My easy Mississippi Pot Roast recipe is a slow cooker pot roast with pepperoncini peppers! It's simple to make with only 5 ingredients and 5 minutes of prep time.
Prep Time5 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 5 minutes mins
Course: Main Course
Cuisine: American
Keyword: mississippi pot roast, mississippi roast, pepperoncini roast
Servings: 8
Calories: 111kcal
- 4 pound rump roast or chuck roast
- 16 ounce jar of pepperoncini peppers
- 1 stick unsalted butter
- 1 package dry ranch dressing
- 1 package dry Au Jus gravy
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Place rump roast into the slow cooker. Pour the entire jar (peppers and juice) of pepperoncini peppers over the roast. Add the stick of butter, then pour the dry ranch dressing and dry Au Jus over the top. Cover with the lid and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
4 pound rump roast, 16 ounce jar of pepperoncini peppers, 1 package dry ranch dressing, 1 package dry Au Jus gravy, 1 stick unsalted butter
Once finished, shred with a fork and serve! Enjoy!
How to Make Pot Roast Gravy
- Once done cooking, remove the pot roast from the slow cooker.
- Measure out 1 cup of the drippings from the crock pot.
- Whisk 2 tablespoons of cornstarch with ¼ cup of water, then add the mixture to the drippings. Stir to combine thoroughly.
- Cover and cook the liquids in the crock pot for an additional 30 minutes. Shred your beef and add it back to the liquids in the crock pot once done. Enjoy your thickened pot roast gravy!
Calories: 111kcal | Carbohydrates: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 264mg | Vitamin A: 355IU | Calcium: 3mg