Prep 10m Cook 8h Additional - Ready In 8h 10m
Servings 1 4-pound roast Calories 536.7

Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.

Recipe Ingredients

  • 1 (4 pound) beef chuck roast
  • ¼ cup butter
  • 5 pepperoncini peppers
  • 1 (1 ounce) packet ranch dressing mix
  • 1 (1 ounce) packet dry au jus mix

Cooking Directions

  1. 1 Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
  2. 2 Cook on Low for 8 hours.

Nutrition Facts

  • Calories 536.7
  • Carbohydrate 5.8 g
  • Cholesterol 151.2 mg
  • Fat 39.3 g
  • Fiber 0.2 g
  • Protein 36.5 g
  • Saturated Fat 17.3 g
  • Sodium 1479.1 mg

Chef's Notes

Substitute beef round or beef brisket for the beef chuck, if desired.

Reviews

  1. This is so easy and the result is wonderful. I have made this a few times with slight variations based on reviews. First tip: use sliced pepperoncini instead of whole pepperoncini if you can find it - saves the step of de-stemming, and the sliced peppers are perfect with the final product whereas the whole - Read more ...
  2. I'm normally not a fan of cooking with ingredients like the packets of ranch dressing and au jus packets, but after reading the NYT article, I thought I'd try the original recipe. It came out great and was delicious. Even my picky eater 9-year-old raved. The second night, I purchased long French rolls from our - Read more ...
  3. This recipe is really popular right now. I mix the ranch mix and au jour mix with 2 cups of water and pour in. I add 10 peperoncinis and about 3 tablespoons of thr peperoncini juice and then put a half of stick of butter on top. I cook on low overnight. The next day - Read more ...
  4. I saw Robin Chapman, who invented this recipe, on Food Network's The Kitchen. She told the story of her roast. She said she had been making it for years, and someone asked if they could put the recipe in her church cookbook, and she gave permission. Then a blogger picked it up, and people began - Read more ...
  5. One of the best roasts ever. I have been making this for a little over 3 years now and it is one of my family's favorite dishes. It Is FABULOUS as is, however As always, I had to tweak it a bit to make it my own. I serve mine over rice and I find - Read more ...
  6. Great taste! Used dry onion soup instead of au jus mix.
  7. Found a similar version on Pinterest and used it instead of this one. I was not a fan of pot roast, especially in a crock pot. This is delicious. A few changes from the recipe from Pinterest that makes a wonderful flavor-used hidden valley dip mix and brown gravy mix to sprinkle over the top - Read more ...
  8. Was tasty, but had way too much butter - and we are "lotsa butter" lovers/eaters. Don't add salt until the end, there's plenty in the packages. 5 pepperoncini is not nearly enough - try 20 , Cooked on "low" in my CrockPot, internal meat temp was falling apart with internal temp of 205 in 4 - Read more ...
  9. This is essentially the same recipe I found after reading the NYT Food article on Mississippi Roast, & although the ingredients seem odd it makes the hands-down BEST crock pot roast around. Don't forget to grease or spray your crock pot first (trust me, this stuff STICKS). I always use 1/2 jar of sliced pepperoncini - Read more ...

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