Slow Cooker Mississippi Roast Recipe – This easy Mississippi Roast recipe makes a simple, flavorful, and delicious roast perfect to serve with vegetables or in a sandwich!
Easy slow cooker recipes are one of my favorite types of recipes to make. From our favorite chicken recipes like White Chicken Chili to my meal prep chicken to soups like Vegetable Soup and beef recipes including our favorite version of Beef Bourguignon, my slow cooker and I are the best of friends. And add this simple as can be roast recipe that everyone loves and you better believe I’m singing the praises of one of my favorite cooking appliances.
Oh my, dear friends. Is this a recipe that you need to immediately bookmark as a lifesaving recipe for busy weeknights, making when inviting friends over for watching the game on the weekend, and any other time you need the simplest of recipes that always garners rave reviews!
Easy Mississippi Roast (Pepperoncini Roast)
I can’t even begin to tell you how many times I’ve made this recipe since my niece, Katherine, shared it with me a while back. One day she told me about one of her favorite slow cooker recipes that she makes all the time.
And with just one bite, I was hooked and have been making it ever since! That Kat is a smart, smart young woman!
Traditional Mississippi Roast includes using seasoning and gravy packets. Since I prefer to not use those and keep my recipes as simple as can be, I decided to remake that version into this 3-ingredient wonder! I’ve included the optional ingredients you would need for the more traditional recipe if you’d like.
How to Make Pepperoncini Roast Recipe
Now, making this slow cooker roast recipe really couldn’t get much simpler!
Ingredients You’ll Need for this Recipe
- Roast – I like to use a chuck roast that is about 3 pounds in weight.
- Stone House Seasoning – You’ll need a tablespoon of my homemade seasoning that I call Stone House Seasoning. If you already have it on hand, great! If not, use 1 1/2 teaspoons kosher salt, 1 teaspoon of ground black pepper, and 1/2 teaspoon granulated garlic or 1/4 teaspoon garlic powder.
- Pepperoncini Peppers – You will use a whole (25.5-ounce) jar of pepperoncini peppers along with their juices.
You just toss in your roast, sprinkle on your Stone House Seasoning, and then pour in a whole jar of pepperoncini peppers, along with their juices. Finally, put the top on your slow cooker, set the timer and walk away!
That’s it.
Classic Mississippi Roast Recipe
To make this recipe closer to the classic Mississippi Roast recipe, you will add two more ingredients.
Ranch Seasoning – the original recipe that was shared with me included using a packet of ranch seasoning mix. I use my own homemade ranch seasoning in place of it.
Cornstarch – again, the original recipe included using a packet of gravy mix. In place of the gravy packet, I use cornstarch to make a slurry to add back to the roast to form a quick gravy. To do this, simply ladle about 1/2 cup of the juices from the slow cooker once the roast has cooked through. Pour the juices into a small bowl. Add 1 tablespoon of cornstarch to the juices and whisk together until smooth and combined.
Once cooked through, shred the beef with two forks and serve.
It is delicious served with mashed potatoes and vegetables or in sandwiches with provolone cheese, layer on the beef (and a little bit of the juices) and serve warm. If you want your cheese fully melted and scrumptious, pop back into the oven for about 3 to 5 minutes or into the microwave for about 30 seconds.
Here’s the Pepperoncini Mississippi Roast Recipe. I hope you enjoy it as much as we do!
How to Make Ahead and Freeze Mississippi Roast
To make ahead, prepare as instructed, allow to cool and then store in the refrigerator for up to 5 days.
To freeze, prepare as instructed, allow to cool and then store in freezer-safe container in the freezer for up to 3 months.
Slow Cooker Mississippi Roast Recipe
Mississippi Roast Recipe (Pepperoncini Roast)
Ingredients
- 1 (3 pound) chuck roast
- 1 tablespoon Stone House Seasoning
- 1 (25.5-ounce) jar Pepperoncinis peppers including juices
Optional Ingredients
- 1 1/2 teaspoons ranch seasoning mix
- 1 tablespoon cornstarch
Instructions
- Add chuck roast to the slow cooker. Add Stone House Seasoning and optional Ranch Seasoning to the roast and pour in peppers and their juices.
- Set timer and cook on low setting for 8 hours.
- To serve, shred the beef using two forks and serve with peppers.
Optional Ingredients
- To make a gravy, once the roast has been shredded, ladle out one cup of the juices from the slow cooker. Pour the juices into a medium bowl. Whisk in the cornstarch until the liquid is smooth and forms a slurry. Stir the mixture back into the juices in the slow cooker.
Nutrition Information
Enjoy!
Robyn xo
Looks perfect. I’ll try it with the sliced pepperoncini ’cause I hate pepper stems! Thanks for sharing!
I’ve made this before in my InstaPot, cooking for about 50 minutes, then adding carrots and onions for 20 more minutes. Also, added a package of dry ranch dressing. It’s delish!
There’s a very similar recipe that’s my go-to, especially when my family is craving comfort food. It’s called Mississippi Pot Roast. Instead of Stone House Seasoning, it calls for a packet of ranch dressing mix and a packet of au jus mix. Throw in the pepperoncini and top with 1 stick of butter. Set slow cooker on low for 8 hours. Everyone who tastes it asks for the recipe, but only after dinner is over. All you’re likely to hear during dinner is your guests making yummy sounds. Simply amazing.
This was a super easy recipe with a surprising amount of flavor. I don’t even like pepperoncini peppers but it gave the meat a great flavor. I’d definitely make it again. I served it on sub rolls with provolone cheese as suggested; delicious!
I’m so glad you gave it a try and enjoyed it, Laura! Thanks so much! xo
I too was doubtful, yet made the recipe. I used a traditional top-of-the-stove cooking method. It was wonderful! Definitely a keeper!
Our family LOVES this!! So simple !! Thanks for sharing!
Thanks, Mitzi. So glad your family likes this recipe.
I notice you didn’t add butter…? Is that right?
I don’t add butter to my recipe, Karen. Hope you enjoy!
Thank you for omitting the butter 🙂
I made this in my crockpot and was a hit!!!
How much pepperoncini do I add the whole bottle all the juice just the peppers
You will use a whole (25.5-ounce) jar of pepperoncini peppers along with their juices.
I’m glad you don’t add the butter. I made the traditional Mississippi Pot Roast before with the ranch packet, the au jus packet, the pepperoni peppers and the stick of butter. It was way too greasy for my taste and I’m usually butter lover. I’m also glad for a recipe without the packaged seasonings.
Thanks, Stephanie! I like to make my own seasonings so I know what is in them. They taste fresher to me.