Mississippi Pot Roast
Serves
4-6
Total Time
3 hours, 23 minutes
Prep Time
10 minutes
Cook Time
3 hours, 13 minutes
About
Enjoy a hearty and flavorful meal with this tender beef chuck roast, slow-cooked to perfection in a rich blend of spices and umami-packed Kikkoman® Less Sodium Soy Sauce. The addition of pepperoncini peppers gives the dish a subtle tangy kick, while the slow-cooking method ensures the roast becomes melt-in-your-mouth tender. This comforting Mississippi pot roast recipe creates a savory gravy that soaks into the beef, making it a satisfying and rich meal for any occasion. Perfectly seared before it’s slow-cooked, this roast builds layers of flavor as it simmers in a dutch oven, with the pepperoncini liquid and a blend of dried herbs like dill and thyme adding an extra dimension. Whether you prepare it in the oven or crock pot, it’s sure to become a family favorite. The versatility of this recipe also makes it easy to tailor. Serve it up with classic sides like mashed potatoes or roasted vegetables to complete the meal, or for an extra twist, try it with garlic bread to soak up that flavorful gravy. Whether you're new to learning how to make Mississippi pot roast or a seasoned cook, this dish will quickly find a regular spot in your dinner rotation. The succulent beef, tangy pepperoncini, and rich gravy come together to deliver a truly comforting meal. Tips & Tricks- For extra flavor, sear your roast on all sides before cooking in the oven or slow cooker. This creates a deeper, more developed flavor.
- Add potatoes and carrots during the last hour of cooking for a complete, one-pot meal with no extra fuss.
- Got leftovers? Turn them into mouthwatering Mississippi pot roast sandwiches that are sure to satisfy!
Ingredients
2-3 pound beef chuck roast
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons avocado oil
2 cups beef stock
2 tablespoons Kikkoman® Less Sodium Soy Sauce
2 tablespoons unsalted butter
1 tablespoon buttermilk powder
½ teaspoon dried dill
½ teaspoon dried chives
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ cup pepperoncini peppers, sliced
¼ cup liquid from pepperoncini pepper jar
2 teaspoons cornstarch, for thickening
Directions
- Preheat oven to 350ºF. Blot chuck roast with paper towel to remove excess moisture and season on both sides with salt and pepper. Heat oil over medium for 2 minutes in a dutch oven. Add chuck roast and sear for 4 minutes on both sides. Turn heat off.
- Add remaining ingredients to the dutch oven except cornstarch. Cover and transfer to oven. Cook for 2½ to 3 hours, until beef easily shreds with a fork.
- Remove from oven and set chuck roast on a cutting board.
- Whisk together cornstarch with 2 tablespoons of cold water. Stir cornstarch slurry into liquid in dutch oven over medium-low heat. Bring to a simmer and cook for 2-3 minutes, until gravy is thickened.
- Shred beef with two forks and transfer to a serving platter or bowl. Pour gravy on top and serve hot.
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