Mississippi Pot Roasts. My mother-in-law cooked this every Sunday, and now her special trick is mine! Super soft meat with yummy sour butter gravy.
This easy slow cooker roast uses just 3 things. It’s perfect for busy Sundays—put it on in the morning and forget it. My mother-in-law made it weekly. The meat gets so soft you cut it with a fork. The sauce is super tangy and buttery—folks love slurping it up! I learned her trick: only 3 items, no hard work. Toss it together fast, and dinner’s ready with soft, browned beef in shiny pepper butter sauce that tastes fancy.
Pile it on mashed potatoes, noodles, or rice to catch the sauce. Add green beans, salad, or broccoli on the side. Use rolls or bread to sop up juices. Leftovers? Make sandwiches with cheese on toast, or wrap in tortillas with slaw.
Mississippi Pot Roasts. Tender beef melts in your mouth after slow cooking with pepperoncini juice and butter. Just 3 items make a zesty, golden sauce that’s tangy and peppery. No chopping or fuss—set it low for hours. Shred and serve over spuds or rice. Family fights for seconds every time! (50 words)
Ingredients
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3 to 4 pounds beef chuck roast
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1 jar (16 ounces) mild pepperoncini peppers, with all the juice
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1/2 cup (1 stick) unsalted butter
Mississippi Pot Roasts: Directions
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Put the beef roast in a big slow cooker (5 to 7 quarts). If fat’s on one side, put that up—it keeps meat juicy.
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Dump the whole jar of peppers and juice over and around the meat. Put some peppers on top—they sink in while cooking. Juice should cover meat partway up.
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Slice butter into 3-4 chunks. Put them on top of roast. It melts into tangy sauce with juices.
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Cover and cook on LOW 8-10 hours, or HIGH 4-5 hours. Meat should shred easy with forks. LOW tastes best.
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Shred meat in cooker with 2 forks. Toss out big fat bits. Mix shreds into sauce till shiny.
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Taste it. Want more zing? Add extra pepper juice or slices. Too fatty? Spoon off top fat.
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Serve hot with lots of sauce and peppers on top.