Description
This Mississippi pot roast recipe is slow-cooked until tender with tangy pepperoncini, savory herbs, and a rich buttery gravy made completely from scratch.
Ingredients
Scale
- 1 (4-5 pound) chuck roast
- 1 cup beef stock, divided
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons each: dried dill, dried parsley, garlic powder, onion powder
- 1/2 teaspoon each: black pepper and fine sea salt
- 1 bay leaf
- 12 whole pepperoncini peppers + 1/2 cup pepperoncini juice
- 4 tablespoons unsalted butter, diced
- 2 tablespoons cornstarch
Instructions
- Prep the meat. Place the chuck roast in the bowl of a large slow cooker. In a small bowl, whisk together 3/4 cup of the beef stock, soy sauce, garlic powder, dried dill, dried parsley, fine sea salt, onion powder, and black pepper. Pour evenly over the roast. Add the bay leaf and arrange the pepperoncini peppers around the roast. Pour in the pepperoncini juice, then scatter the diced butter over the top of the meat.
- Slow cook. Cover and cook on low for 8-10 hours (or on high for 4-5 hours), until the roast is fall-apart tender.
- Thicken the gravy. Carefully transfer the roast to a large plate and discard the bay leaf. Whisk together the remaining 1/4 cup beef stock and cornstarch until smooth, then stir the slurry into the cooking juices in the slow cooker. Cover and cook on high for 5-10 minutes, until slightly thickened.
- Shred the beef. Meanwhile, shred the beef with two forks, return it to the slow cooker, and toss with the gravy. Taste and season with additional salt, pepper and/or soy sauce as needed.
- Serve. Serve warm, spooning extra gravy over each portion, and enjoy!
