Description
This Mississippi Pot Roast recipe offers a flavorful, tender, and juicy chuck roast cooked slowly in a 6-quart slow cooker without using seasoning packets. Combining simple pantry spices, beef broth, butter, and pepperoncini peppers, it delivers the classic bold taste and melt-in-your-mouth texture with homemade au jus.
Ingredients
Scale
Main Ingredients
- 3 pounds chuck roast (trimmed)
- 3 teaspoons dried parsley
- 2 teaspoons granulated garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons kosher salt
- ½ cup beef broth
- 8 pepperoncini peppers
- 3 tablespoons cold butter
- 1 tablespoon cornstarch
Instructions
- Prepare the Roast: Place the trimmed 3-pound chuck roast into a 6-quart slow cooker. Evenly sprinkle 3 teaspoons dried parsley, 2 teaspoons granulated garlic powder, 2 teaspoons onion powder, and 1 ½ teaspoons kosher salt all over the roast. Pat the spices into the meat to ensure they stick well.
- Add Liquids and Peppers: Pour ½ cup beef broth around the sides of the roast in the slow cooker. Scatter 8 pepperoncini peppers evenly around the roast, distributing their flavor throughout the dish.
- Top with Butter: Place 3 tablespoons of cold butter directly on top of the roast. This will melt during cooking, enriching the meat and creating a rich au jus.
- Cook: Cover the slow cooker with the lid and cook on high for 6-7 hours or on low for 8-10 hours, until the roast is fork-tender and shreds easily.
- Shred the Meat: Once cooked, use two forks to shred the roast directly in the slow cooker. Stir to combine with the juices.
- Adjust Tenderness if Needed: If the meat isn’t fall-apart tender, continue cooking for another 30 minutes until shreddable.
- Optional Thickening: To thicken the au jus, mix 1 tablespoon cornstarch with a little water to create a slurry and stir it into the cooking juices before serving.
- Serve: Serve the shredded roast with the flavorful au jus spooned over it. Enjoy this hearty, home-cooked meal!
Notes
- This recipe skips the use of seasoning packets typically found in store-bought Mississippi pot roast mixes, opting for pantry spices and fresh ingredients.
- The pepperoncini peppers add a subtle tang and mild heat that balances the rich flavors perfectly.
- If you prefer a thicker gravy, cornstarch can be used to thicken the au jus before serving.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently over low heat.
- For best texture and flavor, use a well-marbled chuck roast and avoid trimming off all the fat.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 352 kcal
- Sugar: 0.3 g
- Sodium: 562 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 33 g
- Cholesterol: 129 mg
