This Mississippi pot roast recipe is slow-cooked until tender with tangy pepperoncini, savory herbs, and a rich buttery gravy made completely from scratch.Crock-Pot, Instant Pot and Dutch oven options included! Cozy, savory, and melt-in-your-mouth tender, Mississippi pot roast is one of my all-time favorite comfort foods.However, this version is made totally from scratch! ♡ Instead of using the traditional au jus and ranch seasoning packets (which often include extra preservatives and artificial flavorings), this recipe relies on a simple blend of beef stock, pepperoncini, butter, and basic seasonings.

It only takes a minute or two more to measure everything out, and the flavor is every bit as rich, tangy, and buttery as the original.Best of all, your slow cooker (or Instant Pot or Dutch oven) does nearly all of the work here.Just add everything in, let it simmer low and slow until the beef is fall-apart tender, then shred it back into that irresistibly flavorful gravy.

Serve it over mashed potatoes, polenta, rice, noodles or layered in sandwich rolls for a comforting meal that is guaranteed to be a crowd-pleaser.Let’s make some!! Recipe Tips Detailed step-by-step instructions are included in the recipe below, but here are a few extra tips to keep in mind too: Trim the roast.Cut away any large, hard pieces of fat from the chuck roast before cooking to keep the gravy from becoming overly greasy.

Check for tenderness.The roast is ready when it easily

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