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Mississippi Pot Roast Recipe

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4.1 from 10 reviews

This Mississippi Pot Roast recipe is a flavorful, slow-cooked beef dish featuring tender chuck roast seasoned with a buttery garlic-herb blend, stewed with tangy peperoncini and savory beef broth for a rich, melt-in-your-mouth experience. Perfect for a comforting family meal, it requires minimal prep and slow cooking to develop deep, satisfying flavors.

Ingredients

Beef and Seasonings

  • 2 ½- to 3-lb beef chuck roast
  • 2 tablespoons butter, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon fine salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill

Broth and Peperoncini

  • 1 cup beef broth
  • 3 tablespoons coconut aminos
  • ¼ cup peperoncini juice (from the jar of peperoncinis)
  • 12 jarred whole peperoncinis

Instructions

  1. Prepare the Roast: Remove the beef chuck roast from its packaging and pat it dry thoroughly using paper towels to remove excess moisture. Place the roast into the slow cooker pot.
  2. Make Butter Seasoning: In a small bowl, mash together the softened butter with garlic powder, onion powder, fine salt, dried parsley, and dried dill using a fork until well combined and spreadable.
  3. Season the Roast: Evenly spread the prepared butter mixture over the entire top surface of the beef roast using a spatula or your hands, ensuring good coverage for flavor infusion during cooking.
  4. Add Liquids and Peperoncini: Pour the beef broth, coconut aminos, and peperoncini juice around the sides of the roast in the slow cooker. Then, arrange the jarred whole peperoncini peppers on top of the roast to infuse tangy heat and aroma.
  5. Slow Cook the Roast: Cover with the slow cooker lid and cook on the low setting for 8 to 10 hours, allowing the roast to become tender and infused with flavors. Alternatively, if pressed for time, cook on the high setting for 4 to 6 hours.
  6. Shred and Serve: When done, turn off the slow cooker or switch it to the warm setting. Using two forks, shred the beef into smaller pieces directly in the cooker. Mix the shredded meat with the cooking juices and peperoncini before serving for a juicy and flavorful dish.

Notes

  • Low-heat cooking is preferred for the best tender texture.
  • If lacking peperoncini juice, a small amount of vinegar or lemon juice can be used as a substitute.
  • Leftovers can be stored in an airtight container refrigerated for up to 4 days.
  • This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the flavorful juices.
  • Adjust salt if substituting broth or using salted butter.

Find it online: https://cozyplatter.com/mississippi-pot-roast-recipe/