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Mississippi Pot Roast
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Mississippi Pot Roast

Mississippi Pot Roast - melt-in-your-mouth, tender and super delicious pot roast with made-from-scratch gravy and tangy sweet pepperoncini. One of the easiest, juiciest and most flavorful slow cooker dinner you'll ever make!
Course Main
Cuisine American
Keyword chuck roast, pot roast, slow cooker
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 - 8 people
Calories 625kcal
Author Imma

Ingredients

  • 3 1/2- 4 pound (1.5 - 1.8 kL) chuck roast
  • salt and pepper to taste
  • 1 tablespoon (7 g) onion  powder
  • 1 tablespoon (9 g) garlic powder
  • 1 tablespoon (14 mL) olive oil
  • 5-6 cloves smashed garlic
  • 2-3 tablespoons (28- 42 g) unsalted butter
  • 1 cup (250 mL) beef broth
  • 1 tablespoon (17 g) Worcestershire sauce
  • ½ cup (124 g) pepperoncinis juice/sauce
  • 1/2 -1 tablespoon (3-7 g) beef or chicken bouillon
  • 1 tablespoon (7 g) cornstarch
  • 7-8 Pepperoncinis (from jarred)
  • 1 green onion (about 2 tablespoons, diced)
  • 1 Bay leaf
  • 2 tablespoons parsley

Instructions

  • Trim chuck roast for any excessive fat, rinse and pat dry with paper towels. Then season salt and pepper the chuck roast.
  • Generously rub the roast with half of the onion and garlic powder mixture. You may refrigerate until ready to use. This part can be done ahead and place in the fridge for up to 24 hours before proceeding with the next steps.
  • Heat about 1  tablespoon oil in skillet on medium high heat. Next, place chuck roast onto skillet and sear meat for about 3-4 minutes or until brown. Flip roast on the other side, add smashed garlic and butter, and continue cooking on medium for about 2-3 more minutes.
  • Transfer the roast to the insert of a slow cooker together with the garlic (I used a 6-quart slow cooker ).
  • Meanwhile, pour in beef broth or water, Worcestershire sauce and Pepperoncinis sauce  to the same cast iron or skillet, scrape off any bits from the skillet. Add the beef bouillon, remaining garlic and onion powder and cornstarch; give it a good stir. Pour to the slow cooker insert.
  • Add  pepperoncinis,  green onions, bay leaf and parsley, together with carrots and potatoes, if using any.
  • Cover and slow cook on high for about  4 – 5 hours or low for 8- 9 hours. Start checking after 3 1/2 hours, until the roast is tender.

Notes

  1. Boneless chuck roast is the perfect cut of beef for pot roast, but you may also use bottom round, shoulder roast, rump roast and even sirloin tip.
  2. You may add baby carrots and baby red potatoes OR cut your carrots and potatoes in large chunks. Don’t worry if most of them will not submerged in the broth. They will cook fine.
  3. You can season ahead the chuck roast place in the fridge for up to 24 hours before proceeding with the next steps.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used

Nutrition

Serving: 302g | Calories: 625kcal | Carbohydrates: 5g | Protein: 59g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 219mg | Sodium: 346mg | Potassium: 1181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 7mg