Ever heard of a Mississippi Roast? This Pepperoncini Shredded Beef Roast is 100% based on that.
What’s that mean, exactly? Flavorful beef that simmers in a rich sauce in your slow cooker all day. Once you touch it, it practically shreds itself! This shredded beef is incredibly tender, and you can use it for just about anything—sandwiches, stuffed sweet potatoes, or on its own.
Oh, and the flavor…bold and rich. Your tastebuds will immediately sing the praises of this dish!
So if it’s based on a Mississippi Roast, why did I name this something totally different?
Well, I’ve never had the recipe this came from. I thought it would be disingenuous to steal the title if I’m not even certain it tastes like the original. Also, it’s totally ambiguous how the original even got the “Mississippi” in the title.
Whether or not it actually resembles the original, this pepperoncini shredded beef was too simplistic and fantastic not to share. According to that article I linked to two sentences ago, though, I’m a little late to jump on the love train for pepperoncini beef.
If you’re in the same boat, I highly recommend using this version instead of the “original”. The original calls for an entire stick of butter, a measly 2 pepperoncini, and a packet of ranch dressing mix filled with MSG and corn syrup solids. No thank you.
My version uses a fraction of the butter/ghee, way more pepperoncini (because come on, they’re awesome), and a simple spice blend similar to what you’d find in a homemade ranch dressing.
The result? Robust flavor and a hint of spice from the pepperoncini.
Oh, and if the mention of ranch freaks you out, know this: Tjay (my man spouse) absolutely despises ranch (can’t stand the smell, sometimes refuses to eat if I joke about adding it to dinner, visibly displays outright disgust if an unwitting server asks if he wants a side of ranch) and he still loves this dish. The pepperoncini is the star flavor here, not the spices.
When serving, I like to add an extra sprinkling of dried (or fresh!) dill.
I’d love to hear what you use this for—make sure you leave me a comment or tag me on Instagram so I can see!Print
- Place all ingredients in a slow cooker. Cook on low for 6-8 hours or until done.
- Shred with two forks—it should shred easily once it’s done!
Some people sear their roasts before cooking. I didn’t find that necessary for this recipe. If you choose to, though, heat a skillet on high heat. Sear the roast for about 1 minute on all sides before adding to the slow cooker.