Description
This Mississippi Pot Roast recipe features a tender and flavorful beef chuck roast slow-cooked with a buttery spice blend, beef broth, coconut aminos, and tangy peperoncini peppers. The result is a juicy, fork-tender roast perfect for busy weeknights or meal prep, offering a delicious twist on classic pot roast with a subtle kick of heat.
Ingredients
Units
Scale
Main Ingredients
- 2 1/2- to 3-lb beef chuck roast
- 2 tablespoons butter, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine salt
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
Liquids and Peppers
- 1 cup beef broth
- 3 tablespoons coconut aminos
- 1/4 cup peperoncini juice (from the jar of peperoncinis)
- 12 jarred whole peperoncinis
Instructions
- Prepare the Roast: Remove the roast from its packaging and pat it dry thoroughly with paper towels. Place the roast evenly in the slow cooker insert to prepare for seasoning and cooking.
- Make the Butter Spice Mixture: In a small bowl, mash together the softened butter, garlic powder, onion powder, salt, dried parsley, and dried dill using a fork until well combined. Spread this seasoned butter evenly over the top surface of the beef roast using a spatula or your hands to coat it thoroughly.
- Add Liquids and Peperoncini: Pour the beef broth, coconut aminos, and peperoncini juice around the roast inside the slow cooker, ensuring the liquid surrounds but does not wash off the butter mixture. Next, arrange the jarred whole peperoncinis on top of the roast evenly.
- Slow Cook the Roast: Cover the slow cooker with its lid and cook on the low heat setting for 8 to 10 hours to allow the flavors to meld and the meat to become tender. If short on time, use the high setting instead and cook for 6 hours, but low heat is preferred for best results.
- Shred and Serve: When cooking completes, turn off or set the slow cooker to warm. Use two forks to shred the beef into bite-sized pieces directly in the slow cooker, mixing the meat with the cooking juices and peperoncini peppers to distribute flavor before serving.
Notes
- Use a well-marbled beef chuck roast for the best tenderness and flavor.
- Low slow cooker setting yields the most tender, juicy meat.
- Coconut aminos adds a subtle umami and slightly sweet flavor as a soy sauce alternative.
- Adjust peperoncini quantity to control the recipe’s heat level.
- Leftovers can be refrigerated for up to 4 days or frozen for extended storage.
- Serve over mashed potatoes, rice, or in sandwiches for versatile meal options.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 267 kcal
- Sugar: 2 g
- Sodium: 865 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 119 mg
