Mississippi Pot Roast

Easy, impressive, and downright craveable.

This one’s a keeper for busy families and meal preppers alike — the kind of recipe that fills your kitchen with rich, savory aromas and delivers melt-in-your-mouth beef with hardly any effort. The best part? You can serve it a dozen different ways and freeze the extras for another night.

Start with a Krogman Homegrown Beef Roast — an Arm Roast or Rolled Rump are ideal, but shoulder, chuck, or even stew meat will work beautifully. Toss it in your slow cooker and let the magic happen.

You’ll need:

• 1 (3–5 lb) Krogman Beef Roast
• 1 packet ranch dressing mix (or homemade blend)
• 1 packet au jus seasoning (optional)
• 4-5 Pickled Pepperoncini (or Banana Pepper)
• 3/4c Pickled Pepperoncini juice
  

How to make it:
Place your roast in the crock pot.  (Can also be done in the oven)*  You don't even need to thaw it first. Sprinkle the seasonings over top and pour Pepperoncini juice over top. Add a few peppers on top.  You can serve these with the beef or remove them later.

Set it on low and let it ride until the beef is tender enough to fall apart — usually 7–9 hours. Shred it with a couple of forks and pile it high on your favorite buns or tortillas.

This beef is incredible for sandwiches, sliders, enchilada bowls, or wraps — and it freezes beautifully for a future meal prep win.

Simple ingredients, big flavor, and the unbeatable taste of Krogman Homegrown Beef.

*Oven Directions - Place your seasoned roast in a Dutch oven or roasting pan with a lid, pour in the pepper juice, and cover tightly. Roast at 300°F for about 3–4 hours (add 2hrs of frozen), or until the beef is fork-tender and easy to shred. The result is just as flavorful — that rich, savory goodness with a hint of tang from the peppers.