Name: Best Ever Mississippi Pot Roast with Pepperoncini Recipe
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Cuisine: American Southern
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

There’s something magically comforting about a tender, flavorful roast that falls apart with just a touch of your fork. The Best Ever Mississippi Pot Roast with Pepperoncini Recipe delivers exactly that—this is the kind of dish that fills your kitchen with incredible aroma and your table with smiles. It’s a go-to for gatherings, cozy nights, or any time you want effortless comfort food done right.

A white speckled bowl holds a layered dish starting with a thick base of creamy mashed potatoes in off-white color with a smooth texture, topped with shredded brown meat covered in rich brown gravy. Around and on top of the meat, there are several whole bright yellow pickled peppers with a glossy texture. Black pepper bits are sprinkled over the meat and mashed potatoes. A fork with a wooden handle rests inside the bowl on the right side. The bowl sits on a white marbled surface with a small white dish containing crushed black pepper and a jar with more yellow pickled peppers visible nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Best Ever Mississippi Pot Roast with Pepperoncini Recipe
Top Tip
How to Serve Best Ever Mississippi Pot Roast with Pepperoncini Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Ever Mississippi Pot Roast with Pepperoncini Recipe

Why You'll Love This Recipe

Honestly, this Mississippi pot roast has become one of my absolute favorites to make and share. It's the perfect combination of easy prep, slow-cooked tenderness, and that bright tang from the pepperoncini that keeps everyone coming back for seconds.

Effortless Slow Cooking: Just toss ingredients in a slow cooker, then let time work its magic—minimal hands-on time but maximum flavor.
Flavor Explosion: The pepperoncini peppers and their juice add a unique tang and depth to the tender beef that's truly unforgettable.
Rich, Homemade Gravy: No bottled sauces here—just real butter, beef stock, and seasonings that come together beautifully after cooking.
Versatile and Crowd-Pleasing: It’s great for weeknight dinners or feeding a hungry crowd at your next gathering.

A white speckled bowl filled with three layers: the bottom layer is creamy mashed potatoes, smooth and pale white in color. On top of the mashed potatoes, there is a layer of shredded, dark brown meat with a tender texture. Scattered around the meat are several yellow-green peppers with a glossy surface. Above, a woman's hand holds a dark spoon pouring a thick, brown gravy covering parts of the meat and mashed potatoes. The background shows a white marbled surface with soft lighting that highlights the dish's rich colors and textures, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe plays a crucial role. The chuck roast is perfect for slow cooking because it becomes incredibly tender, while the pepperoncini peppers add just the right zesty punch. Here’s a little breakdown to help you shop and prep like a pro.

Flat lay of a fresh, uncut chuck roast resting next to a small white bowl filled with rich beef stock, a small white bowl with amber pepperoncini juice, a neat cluster of whole bright yellow-green pepperoncini peppers, a few sprigs of dried dill and dried parsley placed separately in small piles, small white bowls each containing garlic powder, onion powder, fine sea salt, and black pepper, one whole bay leaf, several small cubes of pale unsalted butter arranged neatly on a small white dish, and a small white bowl with fine white cornstarch, all ingredients arranged in perfect symmetry around the centerpiece of the chuck roast, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chuck Roast: Rich in marbling, this cut becomes melt-in-your-mouth tender when cooked low and slow. Look for a 4-5 pound roast for this recipe.
Beef Stock: Adds deep savory flavor and moisture; make sure it’s good quality for the richest taste.
Low-Sodium Soy Sauce: A subtle boost of umami without overpowering the dish; low sodium helps you control saltiness.
Dried Dill, Parsley, Garlic Powder, Onion Powder: These herbs and aromatics build layers of flavor with minimal fuss.
Black Pepper & Fine Sea Salt: Essential seasoning to bring all the flavors together.
Bay Leaf: Infuses a subtle earthiness during cooking; don’t forget to remove before serving.
Pepperoncini Peppers + Juice: The star ingredient! Their tangy, slightly spicy flavor brightens the rich beef and butter.
Unsalted Butter: Enriches the sauce, giving it that silky, luscious finish.
Cornstarch: Thickens the cooking juices into a beautiful gravy—mix with stock first to avoid lumps.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about the Best Ever Mississippi Pot Roast with Pepperoncini Recipe is how easy it is to tweak. Whether you like a little more heat or a lower-sodium option, you can fine-tune it to fit your style.

Variation: I once added a few jalapeño slices along with the pepperoncini to give it an extra kick—my spice-loving friends loved it!
Make it Gluten-Free: Swap cornstarch for arrowroot or tapioca starch to keep the gravy thick without gluten.
Budget-Friendly Tip: Buy the chuck roast on sale and freeze portions—it's great for meal prep and leftovers.

Step-by-Step: How I Make Best Ever Mississippi Pot Roast with Pepperoncini Recipe

Step 1: Prepare the Roast and Flavorful Mixture

Start by placing your chuck roast in the slow cooker bowl—no need to brown it first, which saves time. In a small bowl, whisk together ¾ cup of beef stock, soy sauce, garlic powder, dried dill, dried parsley, salt, onion powder, and black pepper until well combined. Pour this mixture evenly over the roast, making sure every inch gets some love. Add the bay leaf and nestle the pepperoncini peppers around the roast, then pour their juice right in for that signature tang. Scatter the diced butter on top, as this will melt and enrich the roast as it cooks.

Step 2: Slow Cook Until Fall-Apart Tender

Cover your slow cooker and set it on low for 8-10 hours. This low-and-slow method is key to breaking down the chuck roast’s connective tissue, transforming it into something that literally falls apart. If time’s tight, the high setting for 4-5 hours works, but the flavor and tenderness are best when you let it cook slowly. You’ll know it’s done when a fork easily slides in and the meat shreds effortlessly.

Step 3: Make the Gravy and Shred the Meat

Carefully move the roast to a large plate, and don’t forget to remove the bay leaf. In a small bowl, whisk the remaining ¼ cup beef stock with the cornstarch until smooth—making this slurry first helps avoid lumps in your gravy. Stir it into the slow cooker juices and cook on high for 5-10 minutes until it thickens slightly. Meanwhile, use two forks to shred the beef into bite-sized pieces. Return it to the slow cooker, toss it with the rich gravy, and adjust seasoning with a little more salt, pepper, or soy sauce if it needs a flavor boost.

Step 4: Serve and Enjoy

Scoop out generous portions onto plates or sandwich rolls, ladle on extra gravy, and dig in while it’s warm. The tender meat, buttery gravy, and tangy bite from the peppers make every bite a little celebration.

Top Tip

From my kitchen to yours, I’ve learned that a few simple tweaks can turn this recipe from good to unforgettable. Here are my best tips for making your Best Ever Mississippi Pot Roast with Pepperoncini Recipe a total hit every time.

Don’t Skip the Butter: The diced unsalted butter on top might sound basic but trust me, it turns the gravy silky and rich—it's a game-changer.
Use Fresh Spices When Possible: I keep my dried herbs fresh and fragrant; it really makes the herby notes pop in this dish.
Let it Rest Before Shredding: Give the roast a few minutes out of the cooker before shredding—it helps keep the juices locked in and the meat moist.
Adjust Pepperoncini Quantity: If you prefer less tang or spice, start with fewer peppers—you can always add more next time once you know how you like it.

How to Serve Best Ever Mississippi Pot Roast with Pepperoncini Recipe

Mississippi Pot Roast - Serving Suggestion

Garnishes

I usually sprinkle some fresh chopped parsley or dill over the top just before serving — it adds a lovely freshness and bright green color that contrasts beautifully with the rich gravy. Sometimes I add a few whole pepperoncini slices for that extra tang setting the mood for your taste buds.

Side Dishes

This dish pairs wonderfully with creamy mashed potatoes or buttery egg noodles to soak up the glorious gravy. For some greenery, I like steamed green beans or a crisp side salad to balance the richness without stealing the spotlight.

Creative Ways to Present

For special occasions, I’ve served this Mississippi pot roast piled high on toasted hoagie rolls with provolone cheese melted on top—perfect for a hearty sandwich spread. It’s also fantastic as a filling for savory hand pies or over creamy polenta as a dinner upgrade that wows guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover pot roast and gravy in an airtight container in the fridge for up to 4 days. It tastes even better the next day after the flavors have melded together. Just be sure to cool it completely before sealing to maintain freshness.

Freezing

This recipe freezes beautifully. After cooling, I portion the shredded meat and gravy into freezer-safe bags or containers. It keeps well for up to 3 months. When I’m ready to enjoy it again, I thaw it overnight in the fridge for best results.

Reheating

I prefer reheating gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of beef stock or water helps loosen the gravy if it’s thickened too much. Microwaving works too—just cover loosely and heat in short bursts, stirring in between.

Frequently Asked Questions:

Can I make this pot roast without a slow cooker?

Absolutely! While the slow cooker is ideal for ease and tenderness, you can cook this pot roast in a heavy Dutch oven on the stovetop or in the oven at 300°F (150°C) for about 3-4 hours until it’s fall-apart tender. Just keep it covered and check occasionally to make sure nothing sticks or dries out.

Are pepperoncini peppers spicy?

Pepperoncini peppers are mildly spicy with a tangy and slightly sweet flavor. They’re not very hot, so they add bright flavor without overwhelming heat. If you’re sensitive to spice, you can use fewer peppers or rinse them to reduce the heat and tang even more.

Can I prepare this recipe in advance?

Yes! You can assemble all the ingredients in your slow cooker insert the night before, then store it covered in the fridge. The next day, just pop it on the slow cooker setting and cook as directed. This is a great way to save time if you want it ready when you get home.

How can I thicken the gravy if it’s too thin?

If your gravy isn’t thick enough after cooking, whisk together a bit more cornstarch with cold water or beef stock, then stir into the hot cooking liquid. Cook on high for a few more minutes until it thickens. Just add the slurry gradually to avoid over-thickening.

Final Thoughts

Sharing this Best Ever Mississippi Pot Roast with Pepperoncini Recipe feels like sharing a little joy. It’s a dish that makes any day feel special without needing hours of babysitting in the kitchen. Whether it's for a busy weeknight or a relaxing weekend feast, this recipe brings warmth, flavor, and that tender, melt-in-your-mouth goodness everyone loves. I’m confident you’ll enjoy it as much as I do—so grab a slow cooker and get ready for some serious comfort food magic.