Mississippi Pot Roast (Crock Pot Recipe)

Name: Mississippi Pot Roast (Crock Pot Recipe)
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8 serving
Ingredients: 3-4 pound beef chuck roast; 1 tablespoon dried parsley; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon dried chives; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 1/2 teaspoon dried dill; 1/4 cup beef broth; 1/4 cup juice from pepperoncini jar; 2 tablespoons cornstarch; 1 tablespoon low-sodium soy sauce; 1 tablespoon Worcestershire sauce; 1 tablespoon Beef Better Than Bouillon; 6-8 Pepperoncini peppers; 6 tablespoons unsalted butter

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings
8
Calories
401 kcal
Course
Main Course
Cuisine
American

Mississippi Pot Roast (Crock Pot Recipe)

Shannon Lee

Report

Buttery, tender, and absolutely foolproof! This Mississippi Roast Recipe takes just minutes to throw together but tastes like you spent all day in the kitchen. Perfect for busy families, Sunday suppers, or feeding a crowd – and the leftovers are even better!

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

3-4 pound beef chuck roast A well-marbled piece of meat
1 tablespoon dried parsley
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried chives
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon dried dill
1/4 cup beef broth store-bought or homemade
1/4 cup juice from pepperoncini jar
2 tablespoons cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon Beef Better Than Bouillon
6-8 Pepperoncini peppers
6 tablespoons unsalted butter cut into pieces

Add to Shopping List

Instructions

Place the roast in the crockpot (or see notes if you prefer to sear).
In a small bowl, combine the parsley, garlic powder, onion powder, chives, dill, salt, and pepper. Sprinkle evenly over the roast.
To a small bowl, add the broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce, and Beef Better than Bouillon. Whisk to combine well.
Pour the broth mixture over the roast. Add the pepperoncini and butter to the top of the roast. Cover and cook on low for 8-10 hours. (Do not open that lid!)
Shred the meat with two forks and served over mashed potatoes or on sub rolls.

Equipments used:

Notes

If you like to sear your beef first (as I often do), heat 1-2 tablespoons of olive oil in a sauté pan over medium-high heat. Once hot, sear the chuck roast for 2-3 minutes per side, then transfer it to the crockpot.
Store your leftover Mississippi roast in an airtight container in the refrigerator for up to 4 days. The flavors often become even better the next day! Make sure to cool completely before refrigerating or freezing.
You can also freeze portions for up to 3 months. When reheating, add a splash of beef broth to maintain moisture.
Dutch Oven: No slow cooker? Use a Dutch oven on the stove over low heat. Add extra liquid if needed. I even saved this recipe during a power outage by transferring it from the crockpot to a Dutch oven, and it turned out superb!
Instant Pot: Cut the roast into 3-4 pieces and sauté first. Add ingredients, then pressure cook for 60 minutes for a quick version.
Instant Pot
Make it Spicy: Use medium or hot pepperoncini for extra heat.
Add Wine: A splash of red wine adds depth to the broth.
Sear First: Searing the roast adds a caramelized flavor but is optional.
Low-Sodium Option: Use unsalted butter, low-sodium soy sauce, and reduce salt.
Thickening: Arrowroot powder works as a cornstarch alternative.
Keep the lid closed—no peeking for 8 hours!
Cook on low heat for the best results.
Use whole mild pepperoncini for versatile flavor.
Add broth or wine quickly if liquid looks low.
Better Than Bouillon paste enhances flavor better than dried cubes.
Searing: Adds flavor but isn’t necessary—my family devoured it either way!
Fat Separation: Use a fat separator for cleaner gravy if desired

Nutrition Information

Show Details

Calories 401kcal (20%) Carbohydrates 4g (1%) Protein 34g (68%) Fat 28g (43%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 2g Cholesterol 140mg (47%) Sodium 699mg (29%) Potassium 668mg (19%) Fiber 1g (4%) Sugar 0.4g (1%) Vitamin A 741IU (15%) Vitamin C 11mg (12%) Calcium 47mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 401 kcal

% Daily Value*

Calories	401kcal	20%
Carbohydrates	4g	1%
Protein	34g	68%
Fat	28g	43%
Saturated Fat	14g	70%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Trans Fat	2g	100%
Cholesterol	140mg	47%
Sodium	699mg	29%
Potassium	668mg	14%
Fiber	1g	4%
Sugar	0.4g	1%
Vitamin A	741IU	15%
Vitamin C	11mg	12%
Calcium	47mg	5%
Iron	4mg	22%