Mississippi Pot Roast

Enjoy fall-off-the-bone beef, made-from-scratch gravy, and tangy, sweet pepperoncini. One of the easiest, juiciest, and most flavorful slow cooker dinners you'll ever make!

Course Main

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 430kcal

Author Imma

Ingredients

3½-4 pounds (1.5-2kg) chuck roast
salt and pepper to taste
1 tablespoon (7g) onion powder
1 tablespoon (10g) garlic powder
1 tablespoon (14ml) olive oil
5-6 cloves garlic, smashed
2-3 tablespoons (28-42g) unsalted butter
1 cup (236ml) beef broth
1 tablespoon (15ml) Worcestershire sauce
½ cup (120ml) pepperoncini juice (the liquid the peppers are packed in)
½-1 tablespoon (3-7g) beef bouillon or chicken bouillon
1 tablespoon (8g) cornstarch
7-8 pepperoncini peppers (from the jar)
1 green onion, diced (about 2 tablespoons)
1 bay leaf
2 tablespoons (12g) parsley

Instructions

Trim the roast of excessive fat, rinse, and pat dry with paper towels. Then, season it with salt and pepper.
Generously rub the roast with half of the onion and garlic powder. You do this ahead and refrigerate it for up to 24 hours before cooking.
Heat about 1 tablespoon oil in a skillet on medium-high heat. Place the roast onto the skillet and sear meat for 3-4 minutes or until seared. Flip roast on the other side. Add smashed garlic and butter, and continue cooking on medium for about 2-3 more minutes.

Slow Cooker Version

Transfer the roast to the insert of a slow cooker together with the garlic (mine has a 6-quart capacity).
Pour the beef broth or water, Worcestershire sauce, and juice from the pepperoncini into the same skillet and scrape off bits from the bottom and sides. Add the beef bouillon, remaining garlic and onion powder, and cornstarch, and give it a good stir.
Pour the gravy into the slow cooker insert. Add pepperoncini, green onions, bay leaf, and parsley. Add the carrots and potatoes if using.
Cover and cook on high for 4-5 hours (start checking after 3½ hours) or low for 8-9 hours. A fork will easily flake the roast when it's done.

Alternative Versions

Follow the same instructions, but assemble in a roasting pan for the oven, a stockpot for a stovetop version, or a pressure cooker.

Notes

Boneless chuck roast is the perfect cut of beef for pot roast, but bottom round, shoulder roast, rump roast, and sirloin tip also work well.
If you decide to add carrots and potatoes, baby carrots and small red potatoes cook evenly. Or you can cut regular carrots and potatoes into large chunks. Don't worry if they're not completely submerged in the broth. They will cook fine.
You can season the chuck roast and keep it in the fridge for up to 24 hours before cooking.
For the 5-ingredient version, replace the garlic and onion powder, parsley, and green onion with ranch dressing seasoning and the broth, Worcestershire sauce, bouillon, and cornstarch with a package of au jus gravy mix.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition