How long does Mississippi pot roast cook in the slow cooker?

Cook Slow Cooker Mississippi Pot Roast on low for 8 to 9 hours. Alternatively, cook it on high for 4 to 5 hours. Most importantly, use tenderness as your final guide because the beef should pull apart easily with a fork.

What's the secret to a tender Mississippi pot roast?

Chuck roast and enough cooking time make the biggest difference. Because chuck contains connective tissue, long, gentle heat turns it tender and juicy. Also, if the meat resists your fork, continue cooking it for another 30 to 60 minutes.

What is the difference between a pot roast and a Mississippi pot roast?

Traditional pot roast often includes vegetables, broth, and classic herbs. In contrast, Mississippi-style pot roast gets its distinct character from pepperoncini, butter, and savory seasonings. This version also uses Worcestershire and tamari for extra savory depth.

Why is my Mississippi pot roast so tough?

Your roast likely needs more time if it still feels tough. Therefore, keep cooking it instead of assuming you cooked it too long. Once the connective tissue softens, the chuck roast should shred easily.

Slow Cooker Mississippi Pot Roast Recipe : Easy & Rich

Description

This Slow Cooker Mississippi Pot Roast combines tender chuck roast, homemade seasonings, pepperoncini, butter, and a rich savory gravy. With about 10 minutes of prep, the beef slow cooks until tender enough to shred and serve over potatoes, rice, or toasted sandwiches.

Ingredients

Scale

4 to 4 1/2 pounds boneless beef chuck roast
2 tablespoons olive oil or avocado oil
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried parsley
1 tablespoon dried dill
1/4 cup pepperoncini brine
2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon tamari soy sauce
6 to 8 pepperoncini peppers
4 tablespoons unsalted butter, cut into pieces

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Instructions

Pat the chuck roast dry and season with salt and pepper. Heat the oil in a large skillet over medium-high heat and brown the roast for 3 to 4 minutes on each side. Transfer it to a 6 to 8 quart slow cooker.
Combine the garlic powder, onion powder, parsley, and dill, then distribute the seasoning over the roast.
Whisk the pepperoncini brine with the cornstarch, Worcestershire sauce, and tamari, then pour the mixture over the beef.
Arrange the butter pieces on top of the roast and place the pepperoncini peppers around it.
Cover and cook on low for 8 to 9 hours, or until the beef is tender enough to pull apart easily. Alternatively, cook on high for 4 to 5 hours until fork-tender.
Shred the beef with two forks and mix the meat into the cooking gravy.
Serve with mashed potatoes, mashed sweet potatoes, roasted potatoes, or rice. Add chopped parsley as a garnish if desired.

Notes

Searing is optional when time is limited, but browning the roast develops a deeper beef flavor.

No additional beef broth is necessary because the roast releases enough liquid during slow cooking.

For thicker gravy, remove the cooked beef and whisk another 1 to 2 tablespoons of cornstarch into the slow cooker liquid. Cook for another 5 to 10 minutes until thickened.

For gluten-free preparation, verify that the Worcestershire sauce is gluten-free.

Unsalted butter helps control the salt level. You can replace it with vegan butter for a dairy-free variation.

The pepperoncini peppers taste mild rather than notably spicy and add acidity and tang.

If the beef does not shred easily, continue cooking for another 30 to 60 minutes.

For the Dutch oven method, sear the beef, add the remaining ingredients, cover, and bake at 300°F for about 3 1/2 to 4 hours until fork-tender.

Leftovers keep refrigerated for 4 to 5 days or frozen for up to 3 months.

For a large batch, reheat in the slow cooker with about 1/2 cup beef broth for roughly 2 hours on low or 1 hour on high.

For sandwiches, serve the shredded beef on toasted brioche buns with provolone and additional pepperoncini.