How to Make Mississippi Pot Roast

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is often less expensive and chicken thighs are a leaner option.

au jus gravy mix

🥗Healthier: homemade beef broth

💰Cheaper: beef bouillon cubes

Homemade broth can be healthier and bouillon is often cheaper.

pepperoncini peppers

🥗Healthier: banana peppers

💰Cheaper: pickled jalapeños

Banana peppers are milder and jalapeños are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a cheaper substitute.

Combine 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried parsley, 1/2 teaspoon of dried dill, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of dried thyme to create a dry rub.

Pat the beef chuck roast dry to remove moisture.

Spread the dry rub all around the roast on all sides and rub it in.

Place the roast into the crock pot.

Add 8 to 10 pepperoncini peppers on top of the roast.

Mix together 1 cup of beef broth, some dijon mustard or soy sauce, and 1/4 cup of pepperoncini juice, and pour the sauce over the roast.

Add 4 tablespoons of butter on top of the roast.

Cook on high for about 6 hours or until the meat is fall apart tender and shreds easily.

Shred the beef and place it on a platter or in a container and serve it on top of mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level: