Crockpot Mississippi Pot Roast
Crockpot Mississippi pot roast is a fantastic set it and forget it dinner idea. This recipe makes a tender, juicy, and delicious comfort food meal.
Servings: 6 servings
Calories: 522kcal
Equipment
- slow cooker / crockpot
Ingredients
- 3 pounds chuck roast
- 4 tablespoons salted butter if using unsalted butter, add 1/2 teaspoon salt to the crock pot.
- 8-10 whole pepperoncini
- ½ cup liquid from pepperoncini jar
- 1 tablespoon xanthan gum or cornstarch, for thickening gravy
Spice Blend
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon dried chives
- ¼ teaspoon paprika
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- In a small dish, mix together the spice blend.
- Add the roast to your crock pot. Sprinkle with the seasoning blend. Add the pepperoncini, liquid from the pepperoncini jar, and sliced butter. No other liquid is needed. Put the lid on and cook on Low for 7-8 hours.
- Once it's cooked, use two forks to shred the beef. Set it aside on a plate with the pepperoncini and cover. Spoon the liquid from the slow cooker over the roast or use the liquid to make a gravy (see below).
Optional Gravy
- Set the beef and pepperoncini on a large serving plate and cover. Do not turn off the slow cooker. Whisk the xanthan gum into the liquid left over in the slow cooker and use an immersion blender to blend it fully. Allow to simmer and thicken for about 10 minutes while the beef rests.
Video
Notes
Substitution: If desired, substitute 1 packet of dry ranch seasoning for the seasoning blend in this recipe.
To store: Transfer to an airtight container and store in the refrigerator for 3-4 days.
To reheat: In a microwave safe container or plate, cover with a paper towel and microwave on high for 3-4 minutes.
To freeze: Transfer to a freezer bag or other freezer safe container, and squeeze out as much air as possible. Store in the freezer for 2-3 months.
Alternative cooking method: Instructions to cook pot roast in a pressure cooker (InstantPot) are in the FAQ section of the blog post.
Nutrition
Calories: 522kcal | Carbohydrates: 6g | Protein: 47g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 181mg | Sodium: 336mg | Potassium: 1067mg | Fiber: 2g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 46mg | Calcium: 79mg | Iron: 5mg
