Description
This Mississippi Pot Roast recipe offers a tender, flavorful beef chuck roast cooked low and slow with a homemade blend of spices, peperoncini peppers, and a savory broth. Perfect for busy weeknights or meal prep, this easy slow cooker dish results in juicy, pull-apart meat infused with a tangy and slightly spicy kick from the jarred peperoncinis.
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
- 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 to help the seasoning stick better.
- Make the Spice Butter: In a small bowl, mash together the softened butter, garlic powder, onion powder, fine salt, dried parsley, and dried dill using a fork until well combined.
- Season the Roast: Spread the seasoned butter mixture evenly over the top of the beef roast using a spatula or your hands to coat it thoroughly.
- Add Liquids and Peperoncinis: Pour the beef broth, coconut aminos, and peperoncini juice around the roast inside the slow cooker. Then place the 12 jarred whole peperoncinis evenly on top of the roast.
- Cook Low and Slow: Cover the slow cooker with its lid and cook the roast on the low heat setting for 8 to 10 hours until fork-tender. Alternatively, if short on time, cook on high for 4 to 6 hours.
- Shred and Serve: Once cooked, turn off or set the slow cooker to warm. Use two forks to pull the roast apart into smaller shreds. Toss the shredded meat with the cooking juices and peperoncinis before serving.
Notes
- Use a well-marbled beef chuck roast for the best tender and juicy results.
- Low and slow cooking enhances flavor and tenderness but high setting is an option for quicker meals.
- Peperoncini juice adds a tangy, slightly spicy kick but can be adjusted for milder tastes.
- Shredded leftovers make excellent sandwiches or tacos.
- Butter can be substituted with olive oil for a dairy-free version.
- Serve with mashed potatoes, rice, or crusty bread to soak up the juices.
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: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 119 mg
