Description
This Mississippi Pot Roast is a tender, slow-cooked beef dish infused with tangy pepperoncini peppers, savory herbs, and a rich buttery gravy. The chuck roast becomes fall-apart tender after hours in the slow cooker, delivering a flavorful and hearty main course perfect for family dinners.
Ingredients
Scale
Meat and Broth
- 1 (4-5 pound) chuck roast
- 1 cup beef stock, divided
- 1 tablespoon low-sodium soy sauce
Herbs and Spices
- 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
Other Ingredients
- 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 to create the cooking base.
- Mix Seasoning: 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 until well combined.
- Season the Roast: Pour the seasoning mixture evenly over the roast in the slow cooker. Add the bay leaf, then arrange the pepperoncini peppers around the roast. Pour in the pepperoncini juice, and scatter the diced butter over the top.
- Slow Cook: Cover the slow cooker and cook the roast on low heat for 8 to 10 hours until the meat is fall-apart tender. Alternatively, cook on high for 4 to 5 hours if pressed for time.
- Thicken Gravy: Carefully transfer the cooked roast to a large plate and discard the bay leaf. In a small bowl, whisk together the remaining 1/4 cup beef stock and cornstarch until smooth. Stir this slurry into the cooking juices left in the slow cooker. Cover and cook on high for another 5 to 10 minutes to thicken the gravy slightly.
- Shred and Combine: Meanwhile, shred the beef using two forks. Return the shredded beef to the slow cooker and toss it in the thickened gravy. Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed.
- Serve: Serve the Mississippi Pot Roast warm, spooning extra gravy over each portion for a delicious meal.
Notes
- This recipe yields a robust, tangy flavor from the pepperoncini peppers paired with rich, buttery gravy made from scratch.
- Cooking the roast on low heat for 8-10 hours ensures the meat becomes tender and easy to shred.
- Use low-sodium soy sauce to better control the salt content of the dish.
- The cornstarch slurry is essential to thicken the pan juices into a luscious gravy.
- If you prefer spicier flavors, add extra pepperoncini peppers or some red pepper flakes.
- Serve with mashed potatoes or crusty bread to soak up the gravy.
- Leftovers reheat well and can be enjoyed the next day as sandwiches or over rice.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
