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tender Mississippi shredded pot roast with pickled banana peppers over rice.
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5 from 1 vote

Slow Cooker Mississippi Pot Roast

This Mississippi Pot Roast recipe is the most delicious roast you will ever eat! Not only is it extremely flavorful, but it is extremely easy to make as well.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner, Main Course
Cuisine: American
Diet: Gluten Free
Servings: 6
Author: Melissa Griffiths

Ingredients

  • 2 ½ pound chuck roast
  • 1 cup juice from Pepperoncinis
  • 1 cup Pepperoncinis bottled from the store
  • 1 packet brown gravy mix 1 ounce, dry mix
  • ½ cup salted butter cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Place your chuck roast in a slow cooker.
  • Add the juice from the Pepperoncinis, the Pepperoncinis, sprinkle over the brown gravy mix, and then add the butter to the top.
  • Cook your roast on high heat for 4 hours.
  • Remove the meat from the slow cooker and shred using two large forks. Once shredded, return the meat to the pot and stir into the juices remaining in the slow cooker.
  • Serve and enjoy! We like to serve this over noodles, over rice, over mashed potatoes, or in a bun for a sandwich.

Notes

  • Depending on the size of your slow cooker, you might need to cut the meat into two pieces to fit it into the pot.
  • You can also cook this dish on low heat for 8 hours.
  • You can find a chuck roast near the steaks at your local grocery store. Try to find a roast that is between 2-3 pounds for this recipe.
  • Store your leftover pot roast in the fridge for 4 days. Simply transfer the beef to an airtight container. You can store the juice in a separate container.
  • Reheat the beef and juice separately. The meat will need about a minute per serving and the juice will need about 45 seconds. When reheating the juice, cover the dish with a paper towel to prevent splatter in your microwave.
  • You can pour some of the juice over your pot roast as desired. It had a rich, slightly spicy flavor from the Pepperoncinis.

Nutrition

Calories: 482kcal | Carbohydrates: 1g | Protein: 37g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 171mg | Sodium: 666mg | Potassium: 689mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 569IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 4mg

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