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Mississippi Roast

  • Author: Adapted from Ms. Chapman
  • Yield: 6 1x


  • 1 3-pound chuck roast
  • 1 1-ounce packet of dry ranch seasoning mix
  • 1 1-ounce packet of dry au jus gravy mix
  • 6 tablespoon unsalted butter
  • ¼ cup red wine
  • 2 tablespoons pepperoncini juice
  • 56 pepperoncini


  1. In a large skillet sprayed with non-stick cooking spray brown all side of the roast over medium high heat. Add ¼ cup of wine and pepperoncini juice into your crock pot. Place the browned roast on top.
  2. Sprinkle roast with the dry ranch seasoning mix, then sprinkle with dry au jus mix, place 6 tbsp. of butter on top of the roast, and finally place 5-6 pepperoncini around the roast.
  3. Cook on low for 8 hours.
  4. Shred roast and serve with gravy.