Description

This Mississippi Pot Roast is a slow-cooked comfort food classic made with tender chuck roast, pepperoncini peppers, herbs, and a savory gravy. Perfect for serving over mashed potatoes, rice, or in sandwiches, this hearty dish is flavorful, easy to prepare, and always a family favorite. An ideal recipe for meal prep, leftovers, and gatherings.

Ingredients

4–5 pound chuck roast

1 teaspoon salt

2 tablespoons avocado oil

3/4 cup low sodium beef broth, divided

1 medium yellow onion, thinly sliced

5 cloves garlic, smashed

2 teaspoons dried dill weed

2 teaspoons dried parsley

1/2 teaspoon black pepper

1 dried bay leaf

1/2 tablespoon Worcestershire sauce

8 pepperoncini peppers

1/3 cup pepperoncini juice

For the gravy: 1/2 cup low sodium beef broth

1 tablespoon arrowroot starch

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Instructions

Heat a large cast iron skillet over medium-high heat.
Pat the chuck roast dry and sprinkle 1/2 teaspoon of salt on one side.
Add avocado oil to the skillet, place roast salt-side down, and season the other side with remaining salt.
Sear for 6–8 minutes per side until golden brown. Transfer to a slow cooker.
Reduce skillet heat, add 1/4 cup beef broth, onions, and garlic. Cook for 2–3 minutes, then pour over the roast.
Sprinkle dill, parsley, and pepper over the beef. Add bay leaf, Worcestershire sauce, and pepperoncini peppers.
Pour remaining broth and pepperoncini juice over roast. Cover and cook on low for 8–10 hours or high for 5–6 hours until fork tender.
Remove roast and peppers, shred beef with two forks.
Whisk 1/2 cup beef broth with arrowroot starch. Stir into slow cooker and cook on high 5–10 minutes until thickened.
Return shredded beef (and peppers if desired) to the slow cooker and coat with gravy.
Serve hot over mashed potatoes, rice, or on toasted buns.

Notes

Use ranch seasoning instead of dill and parsley for a classic twist.
Swap avocado oil with olive oil if preferred.
Add carrots and potatoes to the slow cooker for a one-pot meal.
Arrowroot starch can be replaced with cornstarch for the gravy.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.

Prep Time: 15 minutes
Cook Time: 8–10 hours (low) or 5–6 hours (high)
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 2g
Sodium: 640mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 36g
Cholesterol: 115mg