Description
This Mississippi Pot Roast recipe features a tender and flavorful 3-pound beef chuck roast slow-cooked to perfection with a savory blend of butter, garlic powder, onion powder, herbs, and tangy peperoncini. The dish is moist and juicy, infused with the zest of peperoncini peppers and their juice, making for a hearty, fuss-free meal perfect for family dinners or meal prep.
Ingredients
Units
Scale
Meat
- 2 1/2- to 3-lb beef chuck roast
Seasoning Butter Mix
- 2 tablespoons butter, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine salt
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
Liquids 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 roast from its packaging and pat it dry with paper towels. Place the roast in the slow cooker.
- Make the Seasoning Butter: In a small bowl, mash together the softened butter, garlic powder, onion powder, salt, dried parsley, and dried dill using a fork until well combined. Spread this butter mixture evenly over the top of the beef roast using a spatula or your hands.
- Add Liquids and Peppers: 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 Low and Slow: Cover the slow cooker with its lid and cook the roast on the low setting for 8 to 10 hours. If short on time, cook on the high setting for 6 hours max, but low heat is preferred for optimum tenderness.
- Shred and Serve: When cooking completes, turn off or set the slow cooker to warm. Using two forks, shred the beef into smaller pieces while mixing it with the cooking juices and peperoncini peppers for serving.
Notes
- Slow cooking on low heat yields tender, juicy meat with rich flavor.
- Peperoncini juice adds a unique tangy and slightly spicy flavor; do not omit for the authentic taste.
- Butter mixture can be made ahead of time for convenience.
- Leftover roast can be refrigerated up to 3 days or frozen for up to 3 months.
- For a thicker gravy, remove meat and reduce the juices on the stovetop before serving.
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
