If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. If you’re a lover of tender, juicy pot roast, you’ll love the flavors of this dish. The combination of ingredients truly melds with beef that is slow cooked until it is deliciously fork tender. One of the key ingredients are the pepperoncini peppers. Pepperoncinis add a wonderful tangy flavor along with a touch of heat that we truly love. Let’s talk about how to make Mississippi pot roast, shall we? First you’ll season and brown the meat in a hot pan, then add to your crock pot. Next, mix the ranch dressing ingredients, then pour them into the crock pot on top of the roast. Add the pepperoncini peppers, beef broth, and a stick of butter. Cover and cook the pot roast on low for 7-8 hours, or on high for 5-6 hours, or until the meat is melt-in-your-mouth tender. I recommend slow cooking on low. Shred the meat and return it to the pot. Boom! Done! Your melt-in-your-mouth, juicy Mississippi pot roast is ready to serve. So easy to make in the crock pot, isn’t it? I love this recipe. This version is very easy and incredibly delicious. Such great flavor. Extra pepperoncinis for me, please! You can also freeze it for 3 months or longer. NOTE: This recipe was updated on 1/26/24 to include new information and photos. It was originally published on 2/19/18.
