For all the slow cooker lovers out there, I am sure you would agree that you can never have enough slow cooker recipes. This flavorful, tender lip-smacking Mississippi Pot Roast sandwich is one of our family’s newest favorite recipes, and we are confident your family will love it too.

When I first learned of Mississippi Pot Roast on the internet, I was intrigued by the unusual ingredients (beef roast, butter, ranch seasoning, brown gravy, and pepperoncini peppers), so I had to give it a whirl. I tweaked the ingredients, using homemade ranch seasoning and gravy, and added Cherchies® Hot Banana Pepper Mustard to the mix. Homemade is always better and healthier in my opinion because you can control the ingredients, so I try to make things homemade whenever I have a chance.

Why is it called Mississippi Roast? “This recipe originated from a home cook who lives in Mississippi. The cook never referred to it as a Mississippi pot roast. She called it a roast. As the recipe became popular among her friends and family, it spread to other South regions and eventually hit the internet. The recipe was then coined as ‘Mississippi Roast’ and is still known by that name today”.- dinneratthezoo.com

Let’s face it, everyone needs to take a break from cooking, and slow cookers are the perfect medium for creating a delicious meal with a few ingredients. Place the ingredients in your slow cooker, turn it on, walk away, and dinner is ready several hours later. It is like having an extra kitchen helper, and we can all use a little help now and then.

So if you are looking for a tasty new slow cooker recipe, consider adding this recipe to your meal rotation. The flavors are amazing in this dish! This recipe is low carb, it is perfect for feeding crowds, and it is very versatile. Serve it au jus in some fresh bread with extra gravy for dipping, or over mashed potatoes, rice, cauliflower rice, polenta, whatever your heart desires. You will not be disappointed.

Comment below if you have tried our version of Mississippi Pot Roast. As always, thank you for visiting, and please come back and visit again.

Homemade Ranch Ingredients

1 Tablespoon (Tbsp) coarsely chopped fresh chives (1 teaspoon dried chives)
1 teaspoon (tsp) chopped fresh parsley (3/4 teaspoon dried)
1 1/2 teaspoon (tsp) Cherchies® Lem'n Dill Seasoning
1/4 teaspoon (tsp) Cherchies® Garlic 'n Herbs No-Salt Seasoning
1/4 teaspoon (tsp) ground black pepper

Ingredients

3-5 lb. chuck roast (boneless or bone-in chuck roast or you could also use pork roast for an amazing pulled pork).
Homemade Ranch Seasoning (above)
1 cup water, plus 1 Tablespoon Minor’s Beef Base (found on Amazon and select grocery stores- could substitute .87 oz. brown gravy packets).
1/c cup (1 stick butter), sliced into pieces
7-10 pepperoncini peppers (Could substitute jarred banana peppers)
1 Tablespoon (Tbsp) Cherchies® Hot Banana Pepper Mustard
1/4 cup pepperoncini juice from the jar.

Preparation

In a small bowl, whisk together the ranch seasoning ingredients. Set aside.

To make the beef broth, add 1 Tablespoon Minor’s Beef broth to 1 cup of water. Stir until dissolved and set aside.

Turn a skillet on medium-high. Sear all sides of the roast. (When I am short of time, I skip this step).

Add the roast to a large slow cooker (crockpot, Instapot, etc.) Sprinkle the ranch seasoning over the roast. Top the meat with butter chunks, pepperoncini, and Cherchies® Hot Banana Pepper Mustard.

Carefully pour the pepperoncini juice and the beef broth over the roast. Cover. Cook for 4-5 hours on high or 7-8 hours on low, or until the meat easily shreds with two forks.

Note: To serve as sandwiches, grab fresh rolls, cheese (we used American), and pour extra juice into a small bowl to dip the sandwich into (similar to a French Dip Sandwich). You can easily serve this over mashed potatoes, creamy polenta, cauliflower rice, or rice.

Enjoy!