Description
A comforting Mississippi Roast Crock Pot recipe featuring a tender, flavorful chuck roast slow-cooked with garlic, pepperoncini peppers, and a savory blend of spices, finished with a rich homemade gravy perfect for serving over mashed potatoes, rice, or noodles.
Ingredients
Scale
For the Roast
- 3-5 pounds boneless chuck roast, trimmed of excess fat
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 5 garlic cloves, peeled
- 2 cups low sodium beef broth
- 1/3 cup pepperoncini juice (from jar of pepperoncini)
- 2 tablespoons reduced sodium soy sauce
- 3 tablespoons dried minced onions
- 1 tablespoon granulated beef bouillon
- 2 teaspoons dried parsley
- 1 tsp dried chives
- 1 tsp dried dill
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 8 whole pepperoncini peppers
- Carrots cut into thirds (optional)
- Baby red potatoes (optional)
For the Gravy
- 1/4 cup butter (4 tablespoons)
- 1/4 cup flour
- 2 cups beef broth from slow cooker (excess grease removed)
Instructions
- Prepare and season the roast: Pat the chuck roast dry with paper towels, then evenly sprinkle onion powder, garlic powder, and pepper all over. Rub the seasonings into the meat to ensure full flavor penetration.
- Sear the roast: Heat vegetable oil in a large cast iron skillet over medium-high heat. Use tongs to sear the roast on all sides until it is nicely browned. Transfer the seared roast to a 6-quart or larger slow cooker. Insert whole garlic cloves into crevices of the roast, especially near seams of fat.
- Add additional ingredients to slow cooker: Pour in the low sodium beef broth, pepperoncini juice, reduced sodium soy sauce, dried minced onions, granulated beef bouillon, dried parsley, dried chives, dried dill, dried oregano, bay leaf, and whole pepperoncini peppers. Stir gently to combine. Add the optional carrots and baby red potatoes around the roast if desired.
- Cook the roast low and slow: Cover and cook on low heat for 8 to 10 hours, or on high heat for 4 to 6 hours, until the meat is tender and easily shredded.
- Shred and rest: Once tender, shred the roast into smaller pieces but avoid fully shredding it. Continue cooking on low for an additional 30 minutes to allow the shredded meat to fully absorb the flavorful juices. Remove the roast pieces to a cutting board and shred further to serving size. Do not discard the cooking juices in the slow cooker.
- Make the gravy: In a small saucepan over medium heat, melt 4 tablespoons of butter. Gradually sprinkle in 1/4 cup flour, whisking continuously to create a roux. Cook the roux for 1 to 2 minutes until lightly browned.
- Incorporate slow cooker broth: Slowly whisk in 2 cups of the beef broth from the slow cooker, ensuring excess grease has been removed. Bring the mixture to a gentle simmer and cook until the gravy thickens. If too thick, add more broth to reach desired consistency. Season with salt and pepper to taste, though additional seasoning may not be necessary.
- Serve: Serve the shreds of Mississippi Roast topped with the homemade gravy over mashed potatoes, rice, or noodles. Optionally, serve the pepperoncini peppers alongside the meat for an extra tangy kick, or discard them according to preference.
Notes
- Trimming excess fat from the roast before cooking helps reduce greasiness in the final dish.
- Inserting garlic cloves directly into the meat infuses deep flavor.
- Removing excess grease from the slow cooker broth before making gravy prevents an overly oily sauce.
- The optional carrots and baby red potatoes can be added for a heartier meal, but they are not required.
- Cooking times may vary depending on your slow cooker model; check tenderness before shredding.
- The pepperoncini peppers add a distinctive tangy flavor; you can serve them with the meat or discard as preferred.
- Leftover roast can be refrigerated for up to 3-4 days or frozen for longer storage.
