Few recipes have taken the internet by storm like Mississippi Roast, a slow cooker preparation made with a handful of ingredients: chuck roast, butter, pepperoncini, and packets of ranch dressing and gravy mix. The OG recipe is undeniably tasty, but we like our version even better.
To develop a crust and deeply browned flavors, we sear the roast and then plop it in a slow cooker with Big Dipper Au Jus, Potato Slayer seasoning (which delivers the tangy herb “Ranch” profile), white wine, and an entire jar of pepperoncini. The acid helps tenderize the meat and provides a tangy kick that will have you coming back for second helpings. When fully cooked, the tangle of luscious, flavorful meat is perfect to pile in a sandwich or serve over mashed potatoes or egg noodles.
Lightly season the roast with salt and pepper and then sprinkle the flour all over the seasoned meat; use your hands to evenly coat.
Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Sear the roast on all sides, about 4 to 5 minutes a side, to achieve a deeply browned crust.
Transfer the roast to the bowl of a slow cooker. Add the Au Jus mix, Potato Slayer, butter and pepperoncini to the meat. Put the lid on the slow cooker and set the machine to low.
Allow the roast to cook undisturbed, for 6 to 8 hours, or until you can easily shred it with 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve on sandwich rolls, or over mashed potatoes or egg noodles, if desired.