Description
This Mississippi Pot Roast recipe features a tender slow-cooked chuck roast infused with tangy pepperoncini peppers, savory herbs, and a rich buttery gravy made from scratch. Perfect for comforting family dinners, this dish is easy to prepare and delivers fall-apart tender beef bursting with 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 this mixture 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 the slow cooker and cook on low for 10 hours until the roast is fall-apart tender. Alternatively, cook on high for 5 hours if time is limited.
- Thicken 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 to make a slurry. Stir the slurry into the cooking juices in the slow cooker. Cover and cook on high for 10 minutes until the gravy is slightly thickened.
- Shred and Combine: Meanwhile, shred the beef with two forks. Return the shredded beef to the slow cooker and toss to coat 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. Enjoy this hearty and flavorful Mississippi Pot Roast!
Notes
- For best flavor, use a chuck roast weighing closer to 5 pounds.
- If you prefer a spicier dish, add more pepperoncini peppers or extra pepperoncini juice.
- Adjust seasoning at the end to avoid over-salting, especially if using regular soy sauce instead of low-sodium.
- This recipe is ideal for slow cooker use, but can be adapted to a Dutch oven with low-temperature oven roasting for similar tenderness.
- Leftovers reheat well and can be served over mashed potatoes, rice, or noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
