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Mississippi Pot Roast
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5 from 4 votes

Mississippi Pot Roast

Prep Time5 mins
Cook Time8 hrs
Course: Dinner
Author: Jill


  • 3 lbs. chuck roast
  • 1 package ranch dressing mix
  • 1 package Au Jus mix
  • 6 tablespoons butter
  • 6-8 Peperoncino hot peppers
  • 1 slow cooker liner



  • Place the roast in a slow cooker liner.
  • Sprinkle over the ranch mix and the au jus mix.
  • Place pats of the butter, and the Peperoncino over the roast.
  • Pour in 1/2 cup (or more) Peperoncino brine.
  • Tightly close the liner and use a strong clip to keep it shut.
  • Freeze until ready to use.

Cooking Directions:

  • Remove the clip, place the liner in a slow cooker, and open up the liner to fit over the edges.
  • Cook on LOW for 8 hours and shred the roast.