Why I Love This Recipe

There are some recipes that just make a house feel like home, and this Mississippi-style pot roast is one of them. The chuck roast slow cooks until it’s fall-apart tender, soaking up all the rich, savory flavors from the beef broth, herbs, butter, and pepperoncinis. Pile it over creamy mashed potatoes, and you’ve got the kind of cozy dinner everyone gathers around the table for.

Enjoying The Leftovers

If you ask me, the leftovers are half the reason to make this recipe in the first place.

Storing

Store the pot roast and cooking juices in an airtight container in the refrigerator for up to 4 days. Keeping the meat in the juices helps it stay tender and flavorful.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. Serve over fresh mashed potatoes, rice, or tucked into sandwiches for an easy second meal.

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Mississippi Pot Roast

Slow-cooked until perfectly tender, this Mississippi-Style Pot Roast is made with chuck roast, pepperoncinis, and a rich beef broth for an easy, flavor-packed family dinner.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
US M
Servings 6

Ingredients

  • 2 1/2-3 lbs chuck roast
  • 2 cups beef stock
  • 1 tbsp avocado oil
  • 1 tbsp dried chives
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried dill
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 jar of whole pepperoncinis
  • 6 tbsp butter
US – M

Instructions

  • Preheat your oven to 350°F. Generously season the roast on all sides with salt and pepper.
  • Heat the avocado oil in a large oven-safe Dutch oven over high heat. Once the oil is hot, sear the roast on all sides until deeply browned, about 2-3 minutes per side.
  • Transfer the roast to a plate. Pour in a portion of the beef broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Add the remaining beef broth along with the chives, garlic powder, onion powder, dried dill, salt, and pepper. Stir to combine.
  • Return the roast to the pot. Add the whole pepperoncinis and pepperoncini juice, then place the butter on top of the roast.
  • Cover with a lid and transfer to the oven. Cook for about 2 1/2 hours, or until the roast is fork-tender and easily shreds.
  • Slice or shred the roast and spoon some of the cooking juices over the top before serving. Pair with mashed potatoes and your favorite vegetable.

Equipment

dutch oven
measuring cups
cutting board

Nutrition Per Serving

Calories: 479kcal | Carbohydrates: 3g | Protein: 38g | Fat: 35g | Fiber: 0.3g | Calcium: 50mg | Iron: 4mg