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Slow Cooker Mississippi Roast

Serves 6-8


  • 1 (3-4 pounds) Chuck roast
  • 1 oz. packet Brown Gravy mix or Au Jus mix
  • 1 packet ranch dressing mix
  • 1 stick butter
  • 6 pepperoncini peppers
  • 3 Tablespoons corn starch


  1. Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
  2. Cook over low heat for 8 hours.
  3. Place the roast on a plate and cover with foil. Leave the juices in the pot.
  4. Turn the slow cooker on high and proceed to gravy instructions.


  1. Combine 3 tablespoons cornstarch with 3 tablespoons COLD water. Whisk until well-combined and smooth.
  2. Bring the meat juices to a boil. Slowly add the cornstarch mixture to the boiling liquid, stirring continuously. Once it’s all added, reduce to a simmer.
  3. Simmer until desired thickness is reached, then transfer to a serving container.  Serve roast with mashed potatoes or rice.

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