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A Cooking Adventure with Thom

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Slow Cooker Mississippi Pot Roast

Servings: 6



The peppers do not make this dish hot, it just makes it more flavorful.  This type of pepper is more vinegary than spicy.  I would not skip them because they really put this dish over the top.  I served this over baked parmesan risotto, but it would also be good over mashed potatoes or egg noodles.



3 lb pot roast (I used a Chuck Roast)
1 packet Ranch dressing mix
1 packet Au Jus mix
6 pepperoncini peppers (optional – but is the key “Mississippi” ingredient)
1 stick unsalted butter

Cooking Method

In a 5 or 6-quart slow cooker, place roast in slow cooker and sprinkle Ranch dressing mix and Au Jus mix on top.

Top with 1 stick of butter and the pepperoncini peppers (not the liquid…NO liquid gets added to the slow cooker). Cook in the slow cooker on low for 6 to 8 hours (mine was done in 5 because my slow cooker cooks hot).

Shred the meat and serve with the gravy/juice from slow cooker on top. If you prefer, put the drippings through a gravy separator to reduce the fat content.

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