Recipe courtesy of Robin Chapman

Mississippi Pot Roast

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  • Level: Easy
  • Total: 8 hr 5 min
  • Active: 5 min
  • Yield: 8 to 10 servings
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One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)

1 stick (8 tablespoons) butter 

1 package au jus gravy mix 

1 package dry ranch dressing mix, such as Hidden Valley

Pepperoncini peppers, number to your liking, and a little juice

Salt and freshly ground pepper, if desired


  1. Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

Cook’s Note

Sometimes we use chuck, sometimes sirloin tip, sometimes rump. Sometimes we sear it. Sometimes we don't.