Description
Traditional Mississippi Pot Roast slow-cooked to tender perfection with tangy pepperoncini, flavorful herbs, and a rich buttery gravy made from scratch. This comforting and savory beef dish is perfect for family dinners or gatherings.
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 Slow Cooker: Place the chuck roast inside the bowl of a large slow cooker, ensuring it fits comfortably.
- Mix the Seasoning: In a small bowl, whisk together 3/4 cup of 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 chuck roast, making sure the meat is well coated. Add the bay leaf and arrange the whole pepperoncini peppers around the roast.
- Add Liquids and Butter: Pour in the pepperoncini juice over and around the meat, then scatter the diced unsalted butter evenly on top of the roast.
- Slow Cook the Meat: Cover the slow cooker with its lid and cook on low for 10 hours until the roast is fall-apart tender.
- Prepare the Gravy: Carefully transfer the 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 in the slow cooker.
- Thicken the Sauce: Cover and cook on high for 10 minutes until the gravy has slightly thickened.
- Shred and Combine: Meanwhile, shred the roast using two forks. Return the shredded beef to the slow cooker and toss it with the thickened gravy. Taste and adjust seasoning with additional salt, pepper, or soy sauce if desired.
- Serve: Spoon warm portions of the Mississippi pot roast with extra gravy over each serving and enjoy.
Notes
- Use low-sodium soy sauce to control salt content and maintain a balanced flavor.
- If you prefer a thicker gravy, you can increase the cornstarch slightly but add gradually to avoid lumping.
- Cooking times may vary depending on your slow cooker; ensure the roast is tender and shreds easily.
- This recipe pairs wonderfully with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat gently to preserve texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
