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Shredded Mississippi pot roast in buttery gravy with pepperoncini peppers

Mississippi Pot Roast

Slow-cooked chuck roast in abuttery, tangy gravy with pepperoncini, built with a homemade seasoning blendinstead of packet mixes.
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Prep Time 15 minutes
Cook Time 8 hours
Rest Time 10 minutes
Total Time 8 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 to 3½ pounds, chuck roast
  • 1 teaspoon, salt
  • ½ teaspoon, black pepper
  • 2 tablespoons, vegetable oil
  • 1 tablespoon, dried dill
  • 1 teaspoon, garlic powder
  • 1 teaspoon, onion powder
  • 1 teaspoon, dried parsley
  • ½ teaspoon, black pepper
  • ½ teaspoon, paprika
  • 1 cup, beef stock
  • 8 to 10 whole, pepperoncini
  • ¼ cup, pepperoncini brine
  • 6 tablespoons, unsalted butter, cut into pieces
  • 2 tablespoons, cornstarch, optional
  • Fresh, parsley

Method
 

  1. Season and sear the roast on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
  2. Rub seasoning blend over the roast.
  3. Pour stock and brine around the roast; add half the pepperoncini.
  4. Distribute butter pieces evenly around the roast.
  5. Cover and cook on low 7-8 hours, checking tenderness starting at 7 hours.
  6. Rest the roast 10 minutes, then shred.
  7. Return shredded meat to the pot; stir in remaining chopped pepperoncini.
  8. Season to taste and serve.

Notes

Storage note: Refrigerate up to 4 days or freeze up to 3 months.
Allergen note: Contains dairy from the butter.
Notes: Check for tenderness starting at 7 hours to avoid overcooking. Distribute butter in pieces rather than one whole stick to prevent a greasy gravy.