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Slow Cooker “Mississippi Roast”

Our spin on an Internet favorite, this slow cooker comfort food does double duty, first on top of mashed potatoes, then stuffed into cheesy sandwiches later in the week.

Serves 8
Ready in 550 mins
Prep time 10 mins
Cooking time 540 mins
614 calories per serving


> 1 (3 lb) boneless beef chuck roast, excess fat removed
> 10 jarred whole pepperoncini
> 1/2 cup brine from pepperoncini
> 1 (1 oz) envelope dry onion soup mix
> 2 tsp garlic powder
> 1/2 tsp dried thyme
> 2 tbsp butter, cut up
> 1 (32 oz) container homestyle mashed potatoes
> 2 tbsp mayonnaise


Season the roast all over with salt and pepper. Place in a large slow cooker, along with the pepperoncini and brine. In a small bowl, stir together the soup mix, garlic powder, thyme, and ½ cup water. Pour over roast. Dot the top of roast with the butter. Cover and cook on low 8–9 hours, until tender.
Heat the mashed potatoes according to package directions. To serve, transfer beef to a large bowl and shred, discarding any excess fat. Whisk the mayonnaise into the cooking liquid. Serve beef over mashed potatoes with pepperoncini and some cooking liquid.


To serve as a second meal for 4, reserve ⅓ of cooked beef, 2 pepperoncini, and 1 cup cooking liquid. Finely chop the pepperoncini and combine with the beef. Reheat both in the cooking liquid. Serve on 4 toasted buns, topped with 4 slices melted Swiss cheese.

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