Description
This Mississippi Pot Roast recipe features a tender and flavorful beef chuck roast slow-cooked with a savory butter and spice blend, beef broth, coconut aminos, and tangy jarred peperoncini peppers. Perfect for a fuss-free, hearty meal that's great for busy weeknights or meal prep.
Ingredients
Units
Scale
Main Ingredients
- 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
- 1 cup beef broth
- 3 tablespoons coconut aminos
- 1/4 cup peperoncini juice (from the jar of peperoncinis)
- 12 jarred whole peperoncinis
Instructions
- Prepare the Roast: Remove the roast from its packaging and pat it dry with a paper towel. Place the roast in the slow cooker.
- Make the Seasoned Butter: In a small bowl, use a fork to mash together the softened butter, garlic powder, onion powder, salt, parsley, and dill. Spread the butter mixture evenly over the top of the roast using a spatula or your hands.
- Add Liquids and Peperoncini: Pour the beef broth, coconut aminos, and peperoncini juice around the roast in the slow cooker. Arrange the jarred whole peperoncinis on top of the roast.
- Cook the Roast: Cover the slow cooker with the lid and cook on the low setting for 8 to 10 hours. If you are short on time, cook on the high setting for 4 to 6 hours, though low heat is preferred for best tenderness.
- Shred and Serve: When cooking is complete, turn off or set the slow cooker to warm. Use two forks to shred the beef into smaller pieces. Mix the shredded meat thoroughly with the cooking juices and peperoncini peppers before serving.
Notes
- This slow cooker Mississippi pot roast yields fork-tender meat infused with a savory and slightly tangy flavor from the peperoncini peppers and seasoning blend.
- If you prefer a less spicy version, reduce the number of peperoncini or rinse them to remove some of the tangy juice.
- Using coconut aminos adds a gluten-free alternative to soy sauce, but can be substituted with low sodium soy sauce if preferred.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely for up to 3 months.
- For a thicker gravy, remove the roast after cooking, and simmer the juices on the stovetop with a cornstarch slurry until desired consistency is reached.
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
