Mississippi Pot Roast (Crockpot)
Mississippi Pot Roast is a zippy, tangy, rich, and melt-in-your-mouth addictive pepperoncini roast! This is a simple crockpot dinner recipe!
Ingredients
- 5 pounds boneless chuck roast trimmed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon vegetable oil
- 5 garlic cloves peeled
- 1 1/2 cups reduced sodium beef stock
- 1/3 cup pepperoncini juice
- 2 tablespoons reduced sodium soy sauce
- 3 tablespoons dry minced onion
- 1 tablespoon beef bouillon powder
- 2 teaspoons dried parsley
- 1 teaspoon dried chives
- 1 teaspoon dried dill
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 6 whole pepperoncini
- Carrots peeled and cut into thirds (optional)
Gravy
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 2 cups beef juices from the slow cooker
Instructions
- SEASON: the roast. Sprinkle 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon black pepper evenly over the 5 pound chuck roast and rub to coat.
- SEAR: the roast. Heat 1 tablespoon vegetable oil in a large cast iron skillet over high heat. Sear the roast on all sides until browned. Transfer to a 6 to 7 quart slow cooker.
- ADD: the garlic cloves by tucking them into natural crevices or seams of fat. Add carrots around the roast if using.
- POUR: in 1 ½ cups beef stock, ⅓ cup pepperoncini juice, and 2 tablespoons soy sauce. STIR in 3 tablespoons dry minced onion, 1 tablespoon beef bouillon powder, 2 teaspoons dried parsley, 1 teaspoon dried chives, 1 teaspoon dried dill, ½ teaspoon dried oregano, and 1 bay leaf. Add 6 whole pepperoncini.
- COOK: on low for 8 to 10 hours, or on high for 4 to 6 hours, until the roast is very tender and pulls apart easily.
- SHRED: lightly. Use tongs to break the roast into large pieces. Cook on low for 30 minutes so the meat absorbs the juices. Remove the roast to a cutting board and shred fully.
- PREPARE: the gravy. Melt ¼ cup unsalted butter in a saucepan over medium heat. Whisk in ¼ cup flour to make a roux. Cook 1 to 2 minutes until lightly golden. Slowly whisk in 2 cups hot beef juices from the slow cooker. Simmer until thickened. Add a splash of stock if needed to thin.
- SERVE: the shredded pot roast with gravy over mashed potatoes, noodles, or rice. Serve whole pepperoncini on the side or discard.
Notes
Make Ahead: This roast reheats beautifully. Cook 1 day ahead and store the meat in its juices.
Storage: Refrigerate leftovers for up to 4 days.
Freezing: Freeze shredded roast and gravy separately for up to 3 months. Thaw in the fridge overnight.
Reheat: Warm meat with its juices over medium heat on the stovetop.
Nutrition
Serving: 1 | Calories: 620cal | Carbohydrates: 8g | Protein: 57g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 211mg | Sodium: 631mg | Sugar: 1g | Fiber: 1g | Calcium: 82mg | Iron: 7mg