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Mississippi Pepperoncini Pot Roast
Andre Lewis

Mississippi Pepperoncini Pot Roast

Pepperoncini and a measured splash of brine cut through the richness that makes some Mississippi roasts feel heavy. This version builds its own ranch-style seasoning instead of leaning on two salty packets. A small amount of butter is enough because chuck already brings plenty of fat.
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Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon paprika
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 10 whole pepperoncini peppers
  • 1/4 cup pepperoncini brine
  • 3 tablespoons unsalted butter cut into pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Pat the roast dry, season with salt and pepper, and brown it in the oil in a hot skillet for 4 minutes per side.
  2. Mix the parsley, dill, garlic powder, onion powder, chives and paprika. Put the roast in a 6-quart slow cooker and sprinkle the seasoning over it.
  3. Pour the broth, Worcestershire and pepperoncini brine around the meat. Add the whole peppers and dot the roast with butter.
  4. Cover and cook on low for 8 hours, until the beef shreds easily. Transfer the beef to a platter and skim excess fat from the liquid.
  5. Mix cornstarch and cold water, stir it into the liquid, and cook on high for 10 to 15 minutes. Pull the beef into large pieces and spoon the pepperoncini gravy over it.