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Slow Cooker Mississippi Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 37 reviews
  • Author: Hailey
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Mississippi Pot Roast recipe features a tender 2 ½- to 3-pound beef chuck roast cooked low and slow in a flavorful broth infused with garlic, onion, parsley, dill, and tangy peperoncini peppers. The slow cooker method delivers juicy, fork-tender meat that's shredded and soaked in a savory, slightly spicy sauce, making it a perfect fuss-free meal for busy weeknights or meal prep.

Ingredients

Units Scale

Beef and Seasoning

  • 2 1/2 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

Liquid Ingredients

  • 1 cup beef broth
  • 3 tablespoons coconut aminos
  • 1/4 cup peperoncini juice (from the jar of peperoncinis)

Peperoncini

  • 12 jarred whole peperoncinis

Instructions

  1. Prepare the Roast: Remove the roast from its packaging and pat it dry thoroughly with paper towels to ensure better browning and flavor absorption. Place the roast in the slow cooker.
  2. Make the Butter Seasoning: In a small bowl, mash together the softened butter, garlic powder, onion powder, fine salt, dried parsley, and dried dill using a fork until evenly combined.
  3. Apply Seasoning: Spread the butter and spice mixture evenly over the top of the beef chuck roast using a spatula or your hands to coat it well.
  4. Add Liquids and Peperoncini: Pour the beef broth, coconut aminos, and peperoncini juice around the roast in the slow cooker. Then place the whole jarred peperoncinis on top of the seasoned roast.
  5. Slow Cook the Roast: Cover the slow cooker with the lid and cook on the low setting for 8 to 10 hours until the beef is fork-tender. If pressed for time, cook on high for 4 to 6 hours instead.
  6. Shred and Serve: Once cooked, turn off or switch the slow cooker to warm. Use two forks to shred the beef into smaller pieces right in the slow cooker. Toss the shredded beef with the cooking juices and peperoncini for extra flavor before serving.

Notes

  • Low-heat slow cooking is preferred for maximum tenderness, but high heat can be used to shorten cooking time.
  • For a saltier flavor, adjust the amount of fine salt according to taste.
  • Coconut aminos can be substituted with soy sauce for a different umami profile, but the sodium content will be higher.
  • Serve this roast with mashed potatoes, rice, or crusty bread to soak up the flavorful juices.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 267 kcal
  • Sugar: 2 g
  • Sodium: 865 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 36 g
  • Cholesterol: 119 mg

Find it online: https://pickledplate.com/slow-cooker-mississippi-pot-roast-recipe/