{Gluten Free} Mississippi Roast in the Slow Cooker

I've made Mississippi Roast in the past.  I love the ease of opening a few packets and turning on the slow cooker.  I've always served the roast and peppers on sandwich rolls with chips.  Recently I saw it served over mashed potatoes and I thought that might be a nice alternative to sandwiches.  With a little tweaking I was able to find gluten free ingredients that kept this recipe simple to prepare.  Just a few ingredients and a few hours in the slow cooker and we had a wonderful, comforting meal.  Very easy and very tasty!  You'll never miss the bread or the gluten and you'll love how simple this is to prepare.

A comfort meal, gluten free!

Only 5 ingredients...

Serve over mashed potatoes for a hearty meal.

{Gluten Free Mississippi Roast}in the Slow Cooker

1 (3 pound) chuck roast
1 tablespoons olive oil
salt and pepper to taste
1 packet Hidden Valley Ranch Dressing Mix
1 packet gluten free brown gravy mix
1 stick unsalted butter
1 (16 ounce) jar whole Pepperoncini Peppers, drained--reserve half of the brine

In a large skillet over high heat, add the olive oil.  Season the roast on all sides with salt and pepper. Cook the roast in the skillet about 2-3 minutes on all sides.  You want to sear the meat and have a nice brown crust.  When the meat is browned on all sides, transfer to a slow cooker.  Sprinkle the packets of ranch dressing and gravy mix over the roast.  Top with the stick of butter.  Pour the reserved brine over the roast and place the peppers on and around the roast.  Cover and cook on low setting for 8 hours.  Shred the meat, discarding any fatty pieces.  Serve over mashed potatoes.


Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 8 hours