Description
This Mississippi Pot Roast recipe features a tender 2 ½- to 3-lb beef chuck roast slow-cooked with a flavorful homemade butter and spice blend, beef broth, coconut aminos, and tangy peperoncini peppers. The result is a juicy, fork-tender roast perfect for busy weeknights and effortless meal prep.
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 using paper towels to ensure a good sear and flavor absorption.
- Make the Butter Mixture: 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 roast using a spatula or your hands.
- Add Liquids and Peperoncini: Pour the beef broth, coconut aminos, and peperoncini juice around the roast inside the slow cooker. Arrange the jarred whole peperoncinis on top of the roast to infuse flavor.
- Slow Cook the Roast: Cover the slow cooker with its lid and cook on the low setting for 8 hours. (If short on time, cook on the high setting for 6 hours.) Low heat is preferred for optimal tenderness and flavor.
- Shred and Serve: When cooking is complete, turn off or switch the slow cooker to warm. Use two forks to pull the roast apart into tender shreds. Toss the shredded meat thoroughly with the cooking juices and peperoncini peppers in the slow cooker before serving.
Notes
- Use a well-marbled beef chuck roast for the best flavor and tenderness.
- Slow cooking on low heat ensures the meat becomes fork-tender and juicy.
- Coconut aminos can be substituted with soy sauce if preferred, but will alter the flavor slightly.
- If peperoncini peppers aren't available, banana peppers can be used as an alternative.
- This recipe is excellent for meal prep and reheats beautifully.
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
