Rating: 4.76 stars
381 Ratings
  • 5 star values: 319
  • 4 star values: 46
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 7

Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.

    Advertisement
  • Cook on Low for 8 hours.

Cook's Note:

Substitute beef round or beef brisket for the beef chuck, if desired.

Nutrition Facts

537 calories; protein 36.5g; carbohydrates 5.8g; fat 39.3g; cholesterol 151.2mg; sodium 1479.1mg. Full Nutrition
Advertisement

Reviews (260)

Most helpful positive review

Rating: 5 stars
11/13/2016
This is so easy and the result is wonderful. I have made this a few times with slight variations based on reviews. First tip: use sliced pepperoncini instead of whole pepperoncini if you can find it - saves the step of de-stemming, and the sliced peppers are perfect with the final product whereas the whole ones are a bit large. Second tip: I recommend using at least 1/4 cup of butter. I made this once with 1/2 cup (which is what the original recipe this one is derived from calls for), and once with about 1/8 cup. The former made the leftovers seems a bit greasy, and the latter made the roast turn out kind of dry. 1/4 to 1/2 cup is perfect, and here is the trick at the end to reduce the greasiness: Remove the meat from the slow cooker. Pour the juices into a large measuring cup. Allow the fat to separate to the top for a couple minutes. Skim the fat from the top and discard (except place 2-4 tablespoons into sauce pan for making a gravy). Add 2 Tbsp flour to the reserved 2-4 Tbsp fat and whisk together over medium heat to make a roux. Add the juices (from which you just skimmed the fat - I've found there is usually about two cups of juices left) to the roux and cook for a couple minutes to reduce - viola, the perfect gravy. Read More
(192)

Most helpful critical review

Rating: 3 stars
05/22/2016
Was tasty, but had way too much butter - and we are "lotsa butter" lovers/eaters. Don't add salt until the end, there's plenty in the packages. 5 pepperoncini is not nearly enough - try 20 , Cooked on "low" in my CrockPot, internal meat temp was falling apart with internal temp of 205 in 4 hours. Read More
(41)
381 Ratings
  • 5 star values: 319
  • 4 star values: 46
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 7
Rating: 5 stars
11/13/2016
This is so easy and the result is wonderful. I have made this a few times with slight variations based on reviews. First tip: use sliced pepperoncini instead of whole pepperoncini if you can find it - saves the step of de-stemming, and the sliced peppers are perfect with the final product whereas the whole ones are a bit large. Second tip: I recommend using at least 1/4 cup of butter. I made this once with 1/2 cup (which is what the original recipe this one is derived from calls for), and once with about 1/8 cup. The former made the leftovers seems a bit greasy, and the latter made the roast turn out kind of dry. 1/4 to 1/2 cup is perfect, and here is the trick at the end to reduce the greasiness: Remove the meat from the slow cooker. Pour the juices into a large measuring cup. Allow the fat to separate to the top for a couple minutes. Skim the fat from the top and discard (except place 2-4 tablespoons into sauce pan for making a gravy). Add 2 Tbsp flour to the reserved 2-4 Tbsp fat and whisk together over medium heat to make a roux. Add the juices (from which you just skimmed the fat - I've found there is usually about two cups of juices left) to the roux and cook for a couple minutes to reduce - viola, the perfect gravy. Read More
(192)
Rating: 5 stars
04/15/2016
This is essentially the same recipe I found after reading the NYT Food article on Mississippi Roast, & although the ingredients seem odd it makes the hands-down BEST crock pot roast around. Don't forget to grease or spray your crock pot first (trust me, this stuff STICKS). I always use 1/2 jar of sliced pepperoncini peppers versus whole - these are key, don't leave them out even if you think you don't like them like I did. My version has the mixes sprinkled on top of meat, doused with peppers & topped with a stick (yes!) of butter. No gravy from this, it's more of a slab of meat dish lol. Try it, you won't be sorry! Read More
(185)
Rating: 5 stars
08/24/2016
One of the best roasts ever. I have been making this for a little over 3 years now and it is one of my family's favorite dishes. It Is FABULOUS as is, however As always, I had to tweak it a bit to make it my own. I serve mine over rice and I find that there is not a whole lot of gravy made. to rectify that I pour some of the pepperoncini juice into slow cooker and also add 1 cup of beef broth. Makes it perfect for rice. Read More
(107)
Advertisement
Rating: 5 stars
10/16/2016
I saw Robin Chapman, who invented this recipe, on Food Network's The Kitchen. She told the story of her roast. She said she had been making it for years, and someone asked if they could put the recipe in her church cookbook, and she gave permission. Then a blogger picked it up, and people began pinning it on Pinterest. One day, she got a call from the NY Times and she found out her recipe had been pinned 1 million times! She added that she puts a whole bottle of porcinis with the juice because her son likes it that way. Also, she just "dumped" all ingredients on top of the roast and cooked it "low and slow." Read More
(93)
Rating: 5 stars
11/03/2016
I'm normally not a fan of cooking with ingredients like the packets of ranch dressing and au jus packets, but after reading the NYT article, I thought I'd try the original recipe. It came out great and was delicious. Even my picky eater 9-year-old raved. The second night, I purchased long French rolls from our local French bakery, and served the shreded beef on the rolls with carmelized onions, sautéed porcini mushrooms, horseradish and the au jus for dipping along side some homemade sweet potato fries with sea salt and rosemary. It was FABULOUS. To make shredding a beeeze, I toss the roast into the bowl of my Kitchen Aide stand mixer with the paddle attachment and put it on the lowest setting until it's shredded. This also works great for shredding pork roasts or carnitas and also boneless cooked chicken for making chicken salad or chicken enchiladas. I'm not worried about the butter, fat or sodium. Everything in moderation. Read More
(45)
Rating: 3 stars
05/22/2016
Was tasty, but had way too much butter - and we are "lotsa butter" lovers/eaters. Don't add salt until the end, there's plenty in the packages. 5 pepperoncini is not nearly enough - try 20 , Cooked on "low" in my CrockPot, internal meat temp was falling apart with internal temp of 205 in 4 hours. Read More
(41)
Advertisement
Rating: 5 stars
10/23/2016
This recipe is really popular right now. I mix the ranch mix and au jour mix with 2 cups of water and pour in. I add 10 peperoncinis and about 3 tablespoons of thr peperoncini juice and then put a half of stick of butter on top. I cook on low overnight. The next day i serve over rice or serve on fresh french bread with cheese. Always a hit. Read More
(38)
Rating: 4 stars
06/29/2016
Found a similar version on Pinterest and used it instead of this one. I was not a fan of pot roast, especially in a crock pot. This is delicious. A few changes from the recipe from Pinterest that makes a wonderful flavor-used hidden valley dip mix and brown gravy mix to sprinkle over the top of the roast then layered peperoncinis on top. No butter at all, no liquid at all. So easy and set the timer on the crock pot. Flavorful and fall off the fork tender. Read More
(24)
Rating: 5 stars
08/19/2016
Great taste! Used dry onion soup instead of au jus mix. Read More
(19)