Pepper Belly Pete Mississippi Pot Roast

A rich, tender slow-cooked beef roast made with butter, ranch seasoning, and tangy pepperoncini peppers. This easy crockpot recipe delivers juicy, fall-apart meat with a flavorful gravy perfect for comforting meals.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 4

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

Amount Unit Name Notes

3–4 lbs Beef chuck roast Main cut

2 tbsp Cooking oil For searing

1/2 stick Butter Adds richness

1 large Onion Chopped

3 cups Carrots Chopped or baby carrots

16 oz Pepperoncini peppers With juice

1 packet Au jus gravy mix Flavor base

1 packet Ranch seasoning mix Dry mix

15 oz Tomato sauce For gravy

1/2 can Water Use tomato can

Equipment

Skillet For searing beef
Crockpot / Slow Cooker Main cooking method
Knife For chopping vegetables
Cutting board Prep work
Tongs or spatula Flipping roast
Spoon Mixing gravy

Method

Step 1

Remove the beef from the fridge and let it rest for 20–30 minutes. Pat it dry, then sear in hot oil for 3–5 minutes per side until browned. Set aside.

Step 2

In the same skillet, melt butter. Add chopped onion and cook until soft, then stir in carrots and cook for a few minutes.

Step 3

Add pepperoncini peppers with juice, ranch seasoning, au jus mix, tomato sauce, and water. Stir well and let it simmer for 5 minutes.

Step 4

Place the seared roast into the crockpot and pour the sauce mixture over it. Cover and cook on high for 8 hours (or low for 10–11 hours).

Step 5

Shred the beef with two forks, mix with the gravy, and serve hot with your favorite sides.

Notes

Searing the beef adds extra flavor but can be skipped if needed.
Do not open the crockpot during cooking to maintain heat.
Add potatoes or celery for a complete one-pot meal.
If the gravy becomes too thick, add a little water or broth before serving.