If you’re craving a comforting, melt-in-your-mouth dinner, this Tender Mississippi Pot Roast with Peperoncinis Recipe is about to become your new favorite. Slow-cooked to juicy perfection, it’s an effortless way to impress your family or meal prep for the week.

A white plate holds two main layers: the bottom layer is creamy mashed potatoes, smooth and white, spread in a circular mound; on top is a generous pile of shredded brown meat with a slightly glossy look, mixed with three whole yellow peppers. Small green herb pieces are sprinkled over the meat and mashed potatoes, adding touches of green. A fork with a wooden handle rests on the left side of the plate, partially on the mashed potatoes. The plate sits on a white marbled surface scattered with a few green herb leaves and black pepper specks. In the background, there is a bowl with pepper and another plate of the same dish, along with a small dish of yellow peppers. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tender Mississippi Pot Roast with Peperoncinis Recipe
Top Tip
How to Serve Tender Mississippi Pot Roast with Peperoncinis Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Mississippi Pot Roast with Peperoncinis Recipe

Why You'll Love This Recipe

I still get excited every time I pull this roast out of the slow cooker—it’s ridiculously tender and packed with a zing from those tangy peperoncinis that keeps me coming back for more.

Super Tender: The beef chuck roast cooks low and slow for 8 hours, resulting in fork-tender, juicy meat every time.
Easy Flavor Boost: A simple buttery spice blend and the unique addition of peperoncini peppers take the classic pot roast to the next level.
Meal Prep Friendly: Make it ahead and enjoy hearty lunches or dinners throughout the week with minimal effort.
Versatile Serving: Perfect over mashed potatoes, rice, or piled high on a sandwich—comfort food your way.

Ingredients & Why They Work

Gathering the right ingredients is key here. I recommend choosing a well-marbled beef chuck roast for the best balance of flavor and tenderness. And don’t skip the peperoncinis—they add both tang and just a hint of heat that makes this recipe stand out.

Flat lay of a whole fresh beef chuck roast with a pat of softened butter on top, a small white ceramic bowl filled with garlic powder, another small white bowl with onion powder, a small white bowl containing fine salt, a small white bowl holding dried parsley, a small white bowl with dried dill, a small white ceramic bowl of rich beef broth, a small white bowl of dark amber coconut aminos, a small white bowl filled with pale yellow peperoncini juice, and a neat cluster of twelve whole bright green jarred peperoncini peppers arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef chuck roast: The star of the show, this cut’s marbling ensures juicy, tender meat after a long slow cook.
Butter: Softened to blend easily with spices, it coats the roast, locking in moisture and flavor.
Garlic powder: Adds a subtle, savory depth without overpowering the beef.
Onion powder: Enhances the roast’s aroma with mild sweetness.
Fine salt: Essential for bringing out all those rich flavors in the meat and seasonings.
Dried parsley: Offers a fresh, herbal note that lightens the overall flavor profile.
Dried dill: Gives a unique, slightly tangy touch that pairs beautifully with the peperoncinis.
Beef broth: Creates a flavorful cooking liquid that keeps the roast moist throughout the slow cooking process.
Coconut aminos: A savory, slightly sweet alternative to soy sauce, adding umami layers.
Peperoncini juice: Brings acidity and a gentle kick, infusing the roast with vibrant flavor.
Jarred whole peperoncinis: The final burst of tang and mild heat—don’t be shy about spreading them evenly on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about the Tender Mississippi Pot Roast with Peperoncinis Recipe is how easy it is to tweak according to your preferences or what you have on hand. Whether you want to bump up the heat, sneak in more veggies, or swap ingredients for dietary needs, the slow cooker works its magic and delivers comforting, rich flavors every time.

Spicy Kick: For those who love a little more heat, try adding a few sliced jalapeños or extra peperoncinis to the slow cooker. I personally love this because it adds a lively punch without overpowering the roast's buttery, herbaceous base.
Low-Sodium Version: Use low-sodium beef broth and reduce or omit the added salt in the butter spice mixture to keep the sodium in check, especially helpful if you’re watching your salt intake but still crave that tender, flavorful roast.
Veggie Boost: Toss in root vegetables like carrots, parsnips, or small potatoes around the roast before cooking. It’s a one-pot meal upgrade I use often, making dinner both hearty and colorful.
Gluten-Free Swap: This recipe is naturally gluten-free if you ensure your beef broth and coconut aminos are labeled gluten-free, making it a fantastic and worry-free option for sensitive eaters.
Make It Keto-Friendly: Since the recipe already leans low-carb, serve the shredded roast over cauliflower mash or sautéed greens for a satisfying keto dinner that feels indulgent but stays on track.

Step-by-Step: How I Make Tender Mississippi Pot Roast with Peperoncinis Recipe

The image shows a close-up of shredded brown meat soaked in rich, dark broth with a glossy surface. The shredded meat pieces are fibrous with some crispy edges, and the broth pools around and beneath the meat, giving a shiny texture. Scattered yellow-green peppers sit on top and next to the meat, adding pops of color. Two metal forks are pulling the meat apart in the center of the image, highlighting the tender texture. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Roast for Maximum Flavor

Start by taking your 2 ½- to 3-pound beef chuck roast out of its packaging and patting it completely dry with paper towels. This helps the butter spice mixture stick beautifully and ensures a great sear if you want to brown it beforehand (optional but adds depth). Then, nestle the roast evenly into your slow cooker insert—this will be the cozy home for all those wonderful flavors to develop over the long cooking time.

Step 2: Whip Up the Herby Butter Spice Blend

In a small bowl, use a fork to mash together the 2 tablespoons of softened butter with garlic powder, onion powder, fine salt, dried parsley, and dried dill. This aromatic butter mixture is the secret to that rich, melt-in-your-mouth taste. Spread it evenly across the top of your roast using a spatula or simply your hands—don’t be shy! Make sure every bit of that surface is coated to infuse the meat as it cooks.

Step 3: Layer Liquids and Peperoncinis

Next, pour 1 cup of beef broth, 3 tablespoons of coconut aminos, and ¼ cup of peperoncini juice around the roast in the slow cooker. Be careful to pour the liquids around the edges so they don’t wash away your butter-spice layer on top. Then, lay 12 whole jarred peperoncinis evenly over the roast. These tangy little peppers bring a delightful zing that perfectly balances the buttery richness of the meat.

Step 4: Slow Cook Low and Slow

Cover the slow cooker with its lid and set it to the low heat setting. Let it cook gently for 8 to 10 hours, allowing the flavor to develop fully and the chuck roast to reach peak tenderness. If time is tight, you can shift to the high setting but aim for about 6 hours—the low and slow method really is your best bet for that fall-apart texture we all love.

Step 5: Shred and Savor

Once the cooking is done, turn off the slow cooker or set it to warm. Using two forks, gently shred the beef directly in the pot, mixing it thoroughly with the juices and peperoncinis to evenly distribute the vibrant flavors. This juicy, tender meat is now ready to serve over mashed potatoes, rice, or inside your favorite sandwich rolls for a heartwarming meal that’s as easy to make as it is to enjoy.

Top Tip

Getting the most flavor and tenderness from your Tender Mississippi Pot Roast with Peperoncinis Recipe is all about a few simple but important techniques I've learned over the years. These tips will help make sure your roast turns out juicy, flavorful, and melt-in-your-mouth every time.

Choose the Right Cut: Always use a well-marbled beef chuck roast – the fat interlacing makes a huge difference in tenderness and moisture after slow cooking.
Pat Dry Your Meat: I found that thoroughly drying your roast before seasoning helps the butter spice mix stick better and develop deeper flavor during cooking.
Low and Slow Cooking: While you can speed things up with the high setting, cooking on low for 8 to 10 hours consistently yields the most tender and juicy result. Patience really pays off here!
Avoid Over-Stirring: Once your roast is in the slow cooker, resist the urge to lift the lid too often. Each peek lets heat escape and can extend your cooking time.

How to Serve Tender Mississippi Pot Roast with Peperoncinis Recipe

Inside a black slow cooker, there is a single large piece of raw meat lying flat at the bottom, covered with a light green herb seasoning layer. On top of the meat, there are several bright yellow peppers spread across evenly, adding a shiny and smooth texture. The inside of the slow cooker has a glossy black surface that contrasts with the colors of the meat and peppers. The whole cooker is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh garnishes can elevate your pot roast beautifully. I recommend sprinkling chopped fresh parsley or dill to brighten the rich flavors. For a little extra zing, add some thinly sliced fresh peperoncinis or a small handful of chopped green onions on top. If you like a touch of creaminess, a dollop of sour cream or a drizzle of horseradish sauce pairs wonderfully.

Side Dishes

This tender pot roast pairs perfectly with mashed potatoes—the ultimate cozy combo. I also love serving it over buttered egg noodles or steamed rice to soak up all that delicious pepperoncini-infused broth. For a fresh contrast, steamed green beans, roasted Brussels sprouts, or a crisp garden salad are delightful companions.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Mississippi pot roast to an airtight container and refrigerate. It will keep well in the fridge for up to 4 days. The flavors actually deepen after sitting, making leftovers even tastier!

Freezing

If you want to save some for longer, this recipe freezes beautifully. Portion the roast and juices into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. Label and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

For reheating, warm the pot roast gently on the stovetop over low heat or in a slow cooker set to warm. Add a splash of beef broth or water if the mixture seems dry. Avoid microwaving if possible, as slow, gentle reheating keeps the meat tender and juicy.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

While beef chuck roast is ideal for its marbling and tenderness after slow cooking, you can try other cuts like brisket or round. Just keep in mind that leaner cuts may not be quite as juicy.

What if I don’t have coconut aminos?

You can substitute coconut aminos with low-sodium soy sauce or tamari if you prefer. Coconut aminos add a subtle sweetness and umami, but soy sauce works well as an alternative.

Can I make this recipe in the oven instead of a slow cooker?

Yes! Place the seasoned and buttered roast in a covered Dutch oven with the liquid and peperoncinis, then cook at 275°F for about 3 to 4 hours until tender.

How spicy is this pot roast with the peperoncinis?

The peperoncini peppers provide a mild tangy heat, not overpowering spice. You can adjust the number of peppers or amount of juice to suit your heat preference.

Final Thoughts

This Tender Mississippi Pot Roast with Peperoncinis Recipe has become one of my go-to comfort meals for a reason: it’s effortless, packed with flavor, and yields perfectly tender beef every time. Whether you’re feeding a crowd or meal prepping for the week ahead, it’s satisfying and versatile. I hope you enjoy making this slow-cooked classic with a tangy twist as much as I do — happy cooking and hearty eating!