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San Angelo Lifestyles

Slow Cooker Mississippi Pot Roast

It’s fall, y’all! And you know what that means? Time to break out the slow cooker for delicious, but easy, budget-friendly meals. This Slow Cooker Mississippi Pot Roast from uses pepperoncini peppers for a tasty spin on tried-and-true, protein-packed pot roast. Yum!



3 pound rump or chuck roast

2 tablespoons butter

16 oz. jar of Mezzetta pepperoncini peppers

1 cup beef broth

2 tablespoons corn starch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried dill

1 teaspoon dried chives

1 teaspoon celery salt



1.       Poor beef broth into slow cooker.

2.       Add roast.

3.       Top with butter and 5 to 10 peppers.

4.       Mix cornstarch with 2 tablespoons water until smooth, then add broth.

5.       Mix spices and sprinkle over roast.

6.       Cover and cook on high for 4 to 5 hours, or low for 8 to 10 until roast reaches internal temperature of 205 degrees F.

7.       Shred and serve over mashed potatoes, rice, or noodles.

8.       Use remaining peppers to top each serving. 


Nutrition Facts:

316 calories

41 g protein

124 mg cholesterol

436 mg sodium

2 g carbohydrates


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Digital Issue Spring 2020