Mississippi Pot Roast
- Yield 8
- Prep 10 minutes
- Total 10 minutes
Mississippi Pot Roast is a beef recipe on Avoteb. The yield on the card is 8. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 (4-5 pound) chuck roast
- 1 cup beef stock, divided
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons each: dried dill, dried parsley, garlic powder, onion powder
- 1/2 teaspoon each: black pepper and fine sea salt
- 1 bay leaf
- 12 whole pepperoncini peppers + 1/2 cup pepperoncini juice
- 4 tablespoons unsalted butter, diced
- 2 tablespoons cornstarch
Method
Prep the meat. Set the chuck roast in the bowl of a large slow cooker. In a small bowl, whisk together 3/4 cup of the beef stock, soy sauce, garlic powder, dried dill, dried parsley, fine sea salt, onion powder, and black pepper. Tip evenly over the roast. Tip in the bay leaf and arrange the pepperoncini peppers around the roast. Tip in the pepperoncini juice, then scatter the diced butter over the top of the meat.
Slow cook. Lid and cook on low for 8-10 hours (or on high for 4-5 hours), until the roast is fall-apart tender.
Thicken the gravy. Carefully move the roast to a large plate and discard the bay leaf. Beat together the remaining 1/4 cup beef stock and cornstarch until smooth, then stir the slurry into the cooking juices in the slow cooker. Lid and cook on high for 5-10 minutes, until slightly thickened.
Shred the beef. While that cooks, shred the beef with two forks, return it to the slow cooker, and toss with the gravy. Taste and season with additional salt, pepper and/or soy sauce as needed.
Plate Plate warm, spooning extra gravy over each portion, and enjoy!
