Mississippi Roast with Pepperoncini Peppers Recipe
It’s easy to confuse one pepper for another pepper, especially when it comes to hot ones! One of our favorite way to use pepperoncini peppers is to add them into Mississippi Roast.
Servings 8
Ingredients
- 3-4 pound chuck roast
- 3/4 packet au jus mix 3/4 oz
- 1 packet ranch mix 1 oz
- 1/4 cup unsalted butter
- 10 pepperoncini peppers
- optional vegetables such as potatoes and carrots
Instructions
- Place the roast into a 6-quart slow cooker.
- Add the au jus mix, ranch mix, butter and peppers around the roast. (If you cook the roast with other vegetables, you need to add them first and then place the beef on top).
- Cover the slow cooker. Cook on low setting for 8 hours, or high for 4-5 hours, or until the meat is tender and falling apart.
- Garnish with optional minced parsley and drizzle with gravy.