Description
This Mississippi Pot Roast is a tender, slow-cooked beef roast infused with tangy pepperoncini peppers, savory herbs, and a rich buttery gravy. Perfect for a comforting meal that requires minimal effort yet delivers maximum flavor.
Ingredients
Scale
Main Ingredients
- 1 (4-5 pound) chuck roast
- 1 cup beef stock, divided
- 1 tablespoon low-sodium soy sauce
- 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
- 12 whole pepperoncini peppers
- 1/2 cup pepperoncini juice
- 4 tablespoons unsalted butter, diced
- 2 tablespoons cornstarch
Instructions
- Prepare 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 evenly over the roast.
- Add aromatics and peppers: Add the bay leaf and arrange the pepperoncini peppers around the roast. Pour in the pepperoncini juice, then scatter the diced butter over the top of the meat.
- Slow cook the roast: 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 the 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 season with additional salt, pepper and/or soy sauce as needed.
- Serve: Serve warm, spooning extra gravy over each portion, and enjoy!
Notes
- Use a good quality chuck roast for best tenderness and flavor.
- Cooking on low for 10 hours yields the most tender results, but high for 5 hours works if short on time.
- You can add potatoes or carrots to the slow cooker for a complete meal.
- Adjust the amount of pepperoncini juice to control the tanginess of the gravy.
- Leftovers refrigerate well and taste even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
