The
Homegrown Kitchen Table
3-IN-1 Mississippi Pot Roast (Crock Pot)
This 3-in-1 Mississippi pot roast is built for real life: one big crock pot roast that becomes multiple dinners with almost no extra work. Pepperoncini, butter, ranch, and bouillon create a rich, tangy broth that does all the heavy lifting. Serve it straight as a classic pot roast bowl, pile it onto rolls for au jus sandwiches, or spin the leftovers into beef tacos. It’s a set-it-and-forget-it meal that scales beautifully for big families and freezer cooking.
Ingredients
🧺 INGREDIENTS
1 large beef shoulder or chuck roast (4–8 lbs)
1 quart pepperoncini peppers with all the juice
1 stick butter (½ cup)
3–4 tablespoons ranch powder (homemade or store-bought)
2–3 tablespoons beef bouillon powder (homemade or store-bought)
1 teaspoon garlic powder (optional)
Instructions
🥣 INSTRUCTIONS / DIRECTIONS
Place the beef roast into the crock pot.
Pour the entire quart of pepperoncini peppers and all of the juice over the roast.
Sprinkle ranch powder and beef bouillon powder evenly over the top. Add garlic powder if using.
Place the stick of butter on top of the roast.
Cover and cook on LOW for 8–10 hours (recommended for large roasts) or on HIGH for 5–6 hours, until the beef is very tender and easily shreddable.
Shred the beef directly in the crock pot and stir it into the broth.
🍽️ HOW TO SERVE (MULTIPLE MEALS)
Pot Roast Bowls: Serve shredded beef with a spoonful of broth over mashed potatoes, rice, egg noodles, or roasted potatoes.
Au Jus Sandwiches: Toast rolls, pile on shredded beef, and serve with broth on the side for dipping. Optional cheese: provolone or Swiss.
Beef Tacos: Add shredded beef to a skillet with taco seasoning and a splash of water. Heat until coated and hot, then serve in tortillas with toppings.
🧊 STORAGE
Refrigerator: up to 4 days
Freezer: up to 3 months. Freeze beef with a little broth to keep it juicy when reheated.
📝 RECIPE NOTES
Do not drain the pepperoncini juice — the tangy, salty heat is essential to the flavor.
This is a true set-it-and-forget-it recipe and works best with a large, well-marbled chuck roast.