Slow Cooker Mississippi Pot Roast Recipe

The most perfect moderate cooker broil on the planet!

This formula was refreshed in January 2019 to incorporate new pictures and content. The formula is the equivalent, with the exception of I changed the name from Banana Pepper Roast and included guidelines for cooking it in a moment pot and gave dietary data. I’ve likewise adapted here and there this formula is called Mississippi Mud Roast!

At this point you most likely all realize that I am a flesh eater. I simply LOVE meat! What’s more, simple meat plans are my extremely top pick!

I went through a weekend ago with my mother and sister and we had a fabulous time together. We were caught up with shopping, visiting and making up for lost time. So we wound up eating out the entire time I was there, which approved of me. time for dishes. We ate some extra yummy pizza, which I will be attempting to reproduce, sandwiches and Mexican food!

Mississippi Pot Roast

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Recipe by littledairyontheprairie Course: MainCuisine: AmericanDifficulty: Easy


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What cut of beef do you use for Mississippi pot roast? Chuck roast is probably the best and most popular beef cuts for any pot roast recipe


  • 1 4 pound roast beef Chuck works great

  • 1 package ranch dressing mix just the dry mix

  • 1 package au jus gravy just the dry mix

  • 1/2 cup butter

  • 8 whole banana peppers or Pepperoncini Peppers

  • 1/2 cup juice from banana peppers or Pepperoncini Peppers


  • Add a roast to the slow cooker.
  • Sprinkle dry ranch seasoning mix and dry au jus seasoning over roast.
  • Slice 1 stick (1/2 a cup) of real butter and set on top of the roast.
  • Set 8 banana peppers or pepperoncini peppers plus a little of the juice from the jar in the CrockPot right next to and on top of the roast.
  • Slow cook roast for low for 6-8 hours, or on high for 4-6 hours
  • Remove from the crock pot…it will probably fall into pieces when you try to get it out of the crockpot! Success!
  • Let rest for 10 minutes.
  • Slice or shred with two forks.


  • Recipe source from Amy

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