Description
This Mississippi Pot Roast recipe features a tender beef chuck roast slow-cooked with a flavorful blend of garlic, onion, herbs, and spicy jarred peperoncini peppers. The roast is seasoned with a savory butter mixture and cooked low and slow, resulting in a juicy, fork-tender meal perfect for busy weeknights or hearty 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
Liquid Ingredients and Peppers
- 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 beef chuck roast from its packaging and pat it dry thoroughly with paper towels. Place it in the slow cooker.
- 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. Spread this butter mixture evenly over the top of the roast with a spatula or your hands.
- Add liquids and peppers: Pour the beef broth, coconut aminos, and peperoncini juice carefully around the roast inside the slow cooker. Then place all 12 jarred whole peperoncinis on top of the roast.
- Cook the roast: Place the lid on the slow cooker and cook on the low setting for 8 hours. If you are short on time, you may cook on the high setting for 6 hours, but low heat is preferred for optimal tenderness and flavor.
- Shred and serve: Once the cooking time is complete, turn the slow cooker off or switch it to the warm setting. Using two forks, shred the beef into smaller pieces and toss it with the cooking juices and peperoncini peppers before serving.
Notes
- This recipe is best cooked low and slow for maximum tenderness and flavor.
- Use jarred peperoncini for the authentic tangy, slightly spicy kick.
- You can substitute coconut aminos with low-sodium soy sauce if preferred.
- Butter can be substituted with olive oil for a dairy-free version.
- Leftovers keep well and are great for sandwiches or tacos.
- Trim any excess fat from the chuck roast for a leaner dish.
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: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 119 mg
