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Pepper Belly Pete Mississippi Pot Roast Recipe

Pepper Belly Pete Mississippi Pot Roast Recipe

Make dinner unforgettable! Pepper Belly Pete Mississippi Pot Roast is juicy, flavorful, and slow-cooked to perfection in just 7 hours!
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • Chuck Roast – 3–4 lbs can substitute shoulder roast or bottom round roast
  • Medium Onion – 1 chopped
  • Carrots – 5 cut into 1–2 inch chunks
  • Petite Red Potatoes – 1.5 lbs halved
  • Medium Heat Pepper Belly Peppers – 16 oz jar including juice
  • Flavor Boosters & Liquids
  • Worcestershire Sauce – 1.5 tbsp
  • Ranch Dressing Mix – 1 packet
  • Au Jus Gravy Mix – 1 packet
  • Clear Beef Broth – 32 oz
  • Unsalted Butter – 1 stick ½ cup

Equipment

  • Large Slow Cooker (6-quart minimum)
  • Sharp knife
  • Cutting board
  • Measuring Spoons
  • Large Spoon
  • Tongs
  • Serving Bowls

Method
 

  1. Chop the onion into medium pieces. Peel and cut the carrots into 1–2 inch chunks. Rinse and halve the petite red potatoes, but set them aside for later. Open the jar of pepperoncini peppers, remove the stems, and keep both the peppers and juice ready.
  2. Place the chuck roast on a cutting board or in a large skillet. Make sure it fits comfortably without being cramped. Season both sides generously with Montreal steak seasoning (or your favorite beef seasoning). Use your hands to rub the seasoning into the meat so it sticks well.
  3. Heat 1–2 tablespoons of oil in a large skillet over medium-high heat. Place the roast into the pan and sear for 2–3 minutes per side until it forms a nice brown crust. Then set aside.
  4. In the same skillet, add the chopped onion, carrots, and garlic. Cook for 4–5 minutes, stirring often, until the onions soften and the garlic becomes fragrant.
  5. Sprinkle the beef stew packet, au jus packet, and ranch seasoning packet over the sautéed vegetables. Pour in the entire jar of pepperoncini peppers along with the juice. Stir everything together until well mixed. If using tomato sauce or water (as shown in some versions), add it now. Cook for about 1–2 minutes to let the flavors come together.
  6. Place the seasoned roast into the crock pot. Pour the skillet mixture of vegetables, peppers, and seasonings over and around the meat so it’s covered with liquid and flavor.
  7. Cut the butter in half and place the pieces directly on top of the roast. Put the lid on the crock pot and cook on LOW for 5 hours without lifting the lid.
  8. After 5 hours, open the lid and add the halved red potatoes. Push them down gently so they sit in the juices. Sprinkle the Zippy Zap (or your favorite seasoning blend) over the potatoes and meat. Cover again and continue cooking on LOW for 2 more hours.
  9. After a total of 7 hours, test the roast with a fork. The meat should pull apart easily and the potatoes should be tender. If the roast still feels tough, cook for another 30–60 minutes. Skim off extra fat from the top of the cooking liquid if needed.
  10. Shred the roast directly in the crock pot with two forks, or transfer to a cutting board and slice. Stir the meat gently into the juices. Serve the roast with the carrots, potatoes, and plenty of the pepperoncini gravy.