Description
This classic Mississippi Pot Roast slow cooks a tender chuck roast in a flavorful broth with pepperoncini peppers, herbs, and garlic, finished with a rich buttery gravy. Perfect for a hearty, comforting meal that melts in your mouth.
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 seasonings 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. If short on time, cook on high for 5 hours instead.
- 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 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, then return it to the slow cooker. Toss the shredded beef with the thickened 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 your flavorful, tender Mississippi pot roast.
Notes
- The low-sodium soy sauce helps deepen the flavor without too much salt.
- Cooking the roast low and slow ensures maximum tenderness and flavor infusion.
- If you prefer a thicker gravy, you can add an additional 1 tablespoon of cornstarch mixed with cold water at the end.
- Pepperoncini peppers add a tangy, slightly spicy kick that balances the richness of the beef and butter.
- This dish pairs well with mashed potatoes or buttered noodles to soak up the delicious gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
