Description
This Mississippi Pot Roast recipe features a tender 2 ½- to 3-pound beef chuck roast slow-cooked with a flavorful homemade butter and spice blend, beef broth, coconut aminos, and tangy jarred peperoncinis. The result is a juicy, fork-tender main course perfect for easy weeknight dinners or meal prep with rich, savory, and slightly spicy notes.
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 ensure better browning and seasoning adherence. Place the roast in the slow cooker basin.
- Make the Butter Spice Mixture: 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. This spread will flavor the roast deeply as it cooks.
- Apply Seasoning: Evenly spread the butter and spice mixture over the top and sides of the roast using a spatula or your hands to fully coat it for maximum flavor infusion.
- Add Liquids and Peperoncinis: Pour the beef broth, coconut aminos, and peperoncini juice around the roast inside the slow cooker, ensuring the liquid surrounds but does not wash away the butter. Place the jarred whole peperoncinis evenly on top of the roast.
- Slow Cook: Cover the slow cooker with the lid and cook on the low heat setting for 8 hours. For a quicker version, cook on the high heat setting for 6 hours. Low heat is preferred for juicier, more tender meat.
- Shred and Serve: When cooking is complete, turn off or set the slow cooker to warm. Use two forks to pull the beef apart into shredded pieces. Toss the shredded meat with the cooking juices and peperoncinis in the slow cooker to coat and serve warm.
Notes
- Use a well-marbled chuck roast for the best tenderness and flavor.
- If you don’t have coconut aminos, substitute with soy sauce or tamari for a gluten-free alternative.
- Adjust the amount of peperoncini juice depending on your preferred level of tang and spice.
- This recipe can be prepped the night before; assemble ingredients in the slow cooker and refrigerate, then cook in the morning.
- Leftovers keep well and can be refrigerated up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1/8 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
