Description
A tender and flavorful Mississippi Pot Roast slow-cooked to perfection with a blend of savory herbs, tangy pepperoncini peppers, and a rich buttery gravy made from scratch.
Ingredients
Scale
Meat and Broth
- 1 (4-5 pound) chuck roast
- 1 cup beef stock, divided
- 1 tablespoon low-sodium soy sauce
Seasonings
- 1 1/2 teaspoons dried dill
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon fine sea salt
- 1 bay leaf
Additional Ingredients
- 12 whole pepperoncini peppers
- 1/2 cup pepperoncini juice
- 4 tablespoons unsalted butter, diced
- 2 tablespoons cornstarch
Instructions
- Prepare and season the roast. Place the chuck roast in the bowl of a large slow cooker. In a small bowl, whisk together 3/4 cup of the beef stock, soy sauce, garlic powder, dried dill, dried parsley, fine sea salt, onion powder, and black pepper. Pour this mixture evenly over the roast.
- Add aromatics and cook. Add the bay leaf and arrange the pepperoncini peppers around the roast. Pour in the pepperoncini juice and scatter the diced butter over the top of the meat. Cover and cook on low for 10 hours until the roast is fall-apart tender.
- Make the gravy. Carefully transfer the roast to a large plate and discard the bay leaf. Whisk together the remaining 1/4 cup beef stock and cornstarch until smooth, then stir this slurry into the cooking juices in the slow cooker. Cover and cook on high for 10 minutes until slightly thickened.
- Shred and combine. Meanwhile, shred the beef with two forks, return it to the slow cooker, and toss with the gravy. Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed.
- Serve warm. Spoon extra gravy over each portion and enjoy your delicious Mississippi Pot Roast.
Notes
- For more tender meat, cook on low for the full 10 hours rather than on high.
- If you like it spicier, add extra pepperoncini peppers or some of the seeds for heat.
- Serve with mashed potatoes or crusty bread to soak up the flavorful gravy.
- You can substitute unsalted butter with olive oil for a dairy-free option.
- Make sure to discard the bay leaf before shredding the meat to avoid any bitter texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 110 mg
