Step 3: Cook Low and Slow
Cover the slow cooker with the lid and cook on low heat for 8 hours (or high for 4–5 hours). Cooking slowly allows the meat to become incredibly tender, absorbing all the flavors from the seasoning, butter, and peppers.
Step 4: Shred the Meat
Once the roast is cooked, remove it carefully and place it on a cutting board. Using two forks, shred the meat gently—it should fall apart easily. Return the shredded beef to the slow cooker and stir it into the juices and melted butter. This will make the meat flavorful and moist.
Step 5: Serve and Enjoy
Serve your Mississippi Pot Roast with mashed potatoes, rice, or crusty bread to soak up all the delicious juices. You can also add a side of roasted vegetables for a complete meal. Don’t forget to drizzle some of the pepperoncini-infused juices over the meat for that signature tangy flavor.
Tips for Success
- Choose the right cut – Beef chuck roast works best because it has enough fat and connective tissue to stay moist during long cooking.
- Don’t skip the pepperoncini – They give the roast its signature tangy, slightly spicy kick.
- Low and slow is key – Resist the temptation to cook it quickly. The texture will not be as tender if cooked too fast.
- Make it a day ahead – Mississippi Pot Roast tastes even better the next day as the flavors have more time to meld.
Mississippi Pot Roast is the ultimate comfort food: simple, flavorful, and satisfying. With minimal prep and maximum taste, it’s perfect for busy weeknights or cozy weekend dinners. Once you try it, this roast will become a family favorite you’ll return to again and again.
If you want, I can also make a version with a crispy oven finish for people who like a slightly roasted exterior instead of fully slow-cooked. It gives it an extra layer of texture. Do you want me to do that?
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