Mississippi Pot Roast Recipe

This Mississippi Pot Roast transforms an ordinary chuck roast into a melt-in-your-mouth masterpiece that’s loaded with rich, tangy flavors and surrounded by a velvety gravy that’ll have everyone asking for seconds.

What makes this recipe truly special is the magical combination of zesty pepperoncini, savory butter, and a blend of perfectly balanced seasonings that create an unforgettable sauce. The slow cooking process ensures every bite is tender enough to cut with just your fork.

Ingredients

For the Roast:

• 3 to 4 pound boneless beef chuck roast
• 4 tablespoons butter, cut into pieces
• 4 to 6 pepperoncini

For the Seasoning Mix:

• 1 tablespoon garlic powder
• 2 teaspoons dried parsley
• 2 teaspoons onion powder
• 1 teaspoon dried dill weed
• 1 teaspoon coarse salt

For the Liquid Base:

• ¼ cup beef broth
• ¼ cup pepperoncini liquid
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon beef bouillon paste (optional)

Steps

1. Place the roast in a 6- or 8-quart slow cooker, positioning it in the center for even cooking. Pat the meat dry with paper towels first to ensure better seasoning adhesion.
2. Create the seasoning blend by combining the garlic powder, parsley, onion powder, dill, and salt in a small bowl. Sprinkle evenly over all sides of the beef, using your hands to gently pat the seasonings into the meat.
3. In a separate bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce, and bouillon paste until completely smooth. The cornstarch should be fully dissolved with no lumps. Pour this mixture over the beef, turning the roast 2-3 times to ensure even coating.
4. Distribute the butter pieces evenly across the top of the roast. Place pepperoncini around the edges of the meat – they’ll infuse the gravy with their tangy flavor during cooking.
5. Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours. The meat is done when it easily shreds with a fork and reaches an internal temperature of 205°F (96°C). This temperature ensures the collagen has fully broken down.
6. Remove pepperoncini temporarily. Using two forks, shred the beef directly in the slow cooker, allowing it to soak up the rich gravy. Taste and adjust seasoning with additional salt if needed. Return pepperoncini to the pot.

Smart Swaps

• Use chuck shoulder or brisket if chuck roast isn’t available
• Replace butter with ghee for a dairy-free version
• Substitute banana peppers for pepperoncini for a milder heat

Make It Diabetes-Friendly

• Reduce cornstarch to 1 tablespoon to lower carbs (-2g per serving)
• Use low-sodium beef broth and soy sauce to reduce sodium
• Serve over cauliflower mash instead of potatoes (reduces net carbs by 15g per serving)
• Portion into 4-ounce servings to manage carb intake

Pro Tips

• Let meat come to room temperature for 30 minutes before cooking
• Don’t skip the cornstarch – it helps create that signature thick gravy
• For extra flavor, sear the roast on all sides before adding to slow cooker
• Save leftover gravy for serving over rice or potatoes