Slow-cooker Mississippi-style pot roast
495 min · 46 g protein · 438 cals / serving
The roast that took over the internet, made from scratch: beef slow-cooked with tangy pepperoncini and their brine, a homemade dill-and-garlic ranch seasoning and a knob of butter, until it collapses into rich, peppery, buttery shreds. Carrots, baby potatoes and green beans cook in the juices, so it is a whole dinner from one pot.
Ingredients
- 2/3 lb chuck roast, visible fat trimmed
- 2 lb top round roast top round steak
Ranch seasoning
- 2 tsp dried dill
- 2 tsp dried parsley
- 1 1/4 tsp garlic powder
- 1 1/4 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 8 medium carrots, in big chunks
- 2/3 lb baby potatoes red potatoes, halved
- 1/2 cup beef broth
- 2 tsp Worcestershire sauce
- 8–10 pepperoncini plus 1/4 cup of their brine pepperoncini
- 1 1/2 tbsp butter
- 1 1/2 lb green beans, trimmed
To serve
- 1/4 cup chopped fresh parsley
Steps
- Mix the dill, parsley, garlic powder, onion powder, salt and pepper and rub it all over both pieces of beef.
- Put the carrots and potatoes in the bottom of the slow cooker and set the beef on top.
- Pour the broth and Worcestershire around the beef, scatter the pepperoncini and their brine over it and put the butter on top. Cover and cook on LOW for 8 hours (HIGH 5), until the beef falls apart.
- For the last 45 minutes, add the green beans around the beef and press them into the juices; cook until tender.
- Shred the beef in the pot with two forks, discard any fat, and stir it through the juices. Serve with the vegetables, plenty of juices spooned over and parsley scattered on top; slice a few pepperoncini for anyone who wants more tang.
Good to know
Pressure cooker instead?
Sear the seasoned roast on SAUTÉ, add 1 cup broth (the slow cooker needs only 1/2 cup, but a pressure cooker needs more thin liquid to come to pressure without a burn warning), the Worcestershire, pepperoncini, brine and butter and cook at HIGH pressure 70 minutes with a 15-minute natural release. Add the carrots, potatoes and green beans, then HIGH pressure 4 minutes more and quick-release.
Is it spicy?
No. Pepperoncini are mild and mostly tangy; they give the gravy its famous sharp, buttery-pickly taste. For more kick, add a few slices of pickled jalapeño.
How long does it keep?
Keep the shredded beef in its juices for 4 days in the fridge or 3 months in the freezer (the potatoes go a little grainy when frozen). Reheat covered with a splash of juice until steaming. Leftovers make excellent sandwiches on a toasted roll with the pepperoncini.
Why chuck and round together?
Chuck gives the melting, buttery texture the dish is known for; lean top round shreds into long strands once it has soaked in the juices, and the two together taste like an all-chuck roast with far less fat to skim. All chuck works the same way and comes out richer: about 58 instead of 73.
Alternative
Per
- Calories
- 88
- Protein
- (45%)
- 9 g
- Fat
- (30%)
- 3 g
- Carbohydrates
- (25%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 212 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2628 kcal goes into the pot and 3110 g of ingredients comes out as about 2990 g of food: 88 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.