Description
This Mississippi Pot Roast recipe features a tender chuck roast slow-cooked with tangy pepperoncini peppers, aromatic herbs, and a savory buttery gravy. The dish is infused with flavors from soy sauce, dill, parsley, and garlic, resulting in a rich, fall-apart tender meal perfect for a comforting dinner.
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 flavor and cook: 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. Cover and cook on low for 10 hours until the roast is fall-apart tender.
- Thicken 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. 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 the shredded beef to the slow cooker and toss it with the thickened gravy. Taste and season with additional salt, pepper, and/or soy sauce as needed.
- Serve: Serve the Mississippi pot roast warm, spooning extra gravy over each portion. Enjoy your hearty and flavorful meal!
Notes
- For best flavor, cook the roast low and slow for the full 10 hours.
- If you prefer a thicker gravy, add an extra tablespoon of cornstarch mixed with beef stock.
- Use low-sodium soy sauce to control salt levels.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- The pepperoncini juice adds a tangy brightness—don’t substitute with other vinegars.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg
