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Mississippi Pot Roast

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This melt-in-your-mouth Mississippi Pot Roast is the ultimate comfort food. Slow-cooked with tender chuck roast, zesty pepperoncini, and a flavorful homemade seasoning blend, it’s perfect served over mashed potatoes, rice, or noodles. Easy, hearty, and packed with rich flavor—ideal for weeknight dinners or Sunday suppers.

  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings

Ingredients

  • Roast and Vegetables:
  • 3 lb boneless chuck roast
  • 1 tablespoon olive oil
  • 1½ cups carrots, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • Seasoning Blend:
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon dry dill
  • 1 teaspoon dry chives
  • 1 tablespoon Italian seasoning
  • 3 tablespoons dry buttermilk powder
  • Liquids and Flavorings:
  • 4 cups beef stock
  • 1 cup pepperoncini
  • ¼ cup pepperoncini juice
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • For Gravy:
  • 4 tablespoons butter (room temperature)
  • 3 tablespoons cornstarch

Instructions

  1. Prepare Roast: Pat dry the chuck roast and season all sides with salt and pepper.
  2. Sear the Roast: Heat olive oil in a skillet over medium heat. Sear the roast on all sides until golden brown. Transfer to the slow cooker.
  3. Sauté Vegetables: In the same skillet, sauté onions and carrots for 3–4 minutes. Add garlic and cook for 1 minute. Transfer to the slow cooker.
  4. Season: In a bowl, mix onion powder, garlic powder, pepper, salt, buttermilk powder, dill, chives, and Italian seasoning. Sprinkle evenly over the roast.
  5. Add Liquids: Add beef stock, pepperoncini, pepperoncini juice, Worcestershire sauce, and bay leaf. Stir gently to combine.
  6. Slow Cook: Cover and cook on high for 4–5 hours or low for 6–7 hours.
  7. Prepare Gravy: Mix butter and cornstarch into a paste. Remove roast and keep warm. Skim fat from broth.
  8. Thicken Broth: Stir the cornstarch mixture into the broth and simmer for 10 minutes until slightly thickened.
  9. Shred and Serve: Return roast to the slow cooker, shred or break into large chunks. Stir to coat with gravy.
  10. Serve: Serve hot over mashed potatoes, noodles, or rice.

Notes

  • This recipe can be made a day ahead—just store the roast and gravy separately and reheat when ready to serve.
  • For extra flavor, top with fresh herbs like parsley or thyme.
  • If you prefer a thicker gravy, increase the cornstarch by 1 tablespoon.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 460
  • Sugar: 6g
  • Sodium: 1200mg
  • Fat: 24g
  • Saturated Fat: 9g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 42g
  • Cholesterol: 100mg

Find it online: https://iamstarved.com/mississippi-pot-roast/