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 as a hearty, comforting main course for family meals or gatherings.
Ingredients
Scale
Main Ingredients
- 1 (4-5 pound) chuck roast
- 12 whole pepperoncini peppers
- 1/2 cup pepperoncini juice
- 4 tablespoons unsalted butter, diced
Liquid Ingredients
- 1 cup beef stock, divided
- 1 tablespoon low-sodium soy sauce
Dry 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
Other
- 1 bay leaf
- 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 Flavorings: Add the bay leaf and arrange the whole pepperoncini peppers around the roast. Pour in the pepperoncini juice, then scatter the diced butter evenly over the top of the meat.
- Slow Cook: Cover and cook on low for 10 hours for optimal tenderness, or on high for 5 hours, until the roast is fall-apart tender.
- Thicken the Sauce: 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 thickened gravy. Taste and season with additional salt, pepper, and/or soy sauce if needed.
- Serve: Serve the pot roast warm, spooning extra gravy over each portion, and enjoy this hearty, flavorful dish.
Notes
- Use a well-marbled chuck roast for the best tenderness and flavor.
- If you prefer a thicker gravy, increase cornstarch to 3 tablespoons.
- Slow cooking on low yields more tender meat compared to high setting.
- Save any leftover gravy to use as a flavorful sauce for mashed potatoes or rice.
- You can substitute unsalted butter with margarine for a dairy-free option, though it will slightly change the flavor.
- Serve with mashed potatoes or crusty bread to soak up the delicious gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
