# Crockpot Mississippi Roast

A chuck roast cooks 8 hours on LOW with ranch seasoning, au jus mix, butter and pepperoncini, then shreds into a tangy, buttery filling for rolls.

 

 

 

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## Crockpot Mississippi Roast

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

8

hours 

A chuck roast cooks 8 hours on LOW with ranch seasoning, au jus mix, butter and pepperoncini, then shreds into a tangy, buttery filling for rolls.

### Ingredients

- 3 lb boneless chuck roast
- 1 tbsp ranch seasoning mix
- 1 tbsp au jus gravy mix
- 4 tbsp butter
- 6 whole pepperoncini
- 1/4 cup pepperoncini brine
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 cup low-sodium beef broth
- 8 hoagie rolls
- 8 slices provolone cheese

### Directions

- Pat the roast dry and set it in the slow cooker.
- Sprinkle the ranch mix, au jus mix, pepper and garlic powder over the top.
- Lay the butter on top of the seasoning.
- Scatter the pepperoncini around the roast and pour the brine and broth into the bottom of the crock.
- Cover and cook on LOW for 8 hours, until the roast shreds with a fork.
- Lift the roast into a bowl and shred it with two forks, discarding any big pieces of fat.
- Return the meat to the juices and toss. Let it sit for 10 minutes so it soaks up the liquid.
- Toast the rolls and pile the beef on top.
- Add a slice of provolone to each and melt it under the broiler for a minute.
- Serve with extra juice for dipping and the pepperoncini on the side.

 

### Notes

 

The juice is very flavorful, so you rarely need more salt. Leftovers keep 4 days in the refrigerator and freeze for 3 months in the juices.

 

  

## Why Mississippi roast tastes tangy and buttery

 

Butter melts into the juice while the pepperoncini and brine add tang. Ranch and au jus mixes bring savory depth. The result is rich but bright.

 

It needs very little prep.

 

## Swaps and serving

 

Banana peppers work in place of pepperoncini. Do not add extra salt. Serve on rolls or over mashed potatoes.

 

Coleslaw on the side is a classic.

 

## Freezing and the salt mistake

 

The shredded beef freezes well in its juice. Thaw it overnight in the fridge.

 

The mistake is salting. The mixes are salty already, and the juice concentrates as it sits.

 

## Serving the filling

 

The meat shreds into a tangy, buttery pile. Keep it in the juices on warm until you serve. Toast the rolls so they hold up, and put the provolone on while the rolls are still hot. The extra juice for dipping is what people come back for.

 

The roast is rich, so something crisp or acidic on the side, like pickles or slaw, keeps the sandwich from feeling heavy.