Made without seasoning packets, this Gluten Free Mississippi Pot Roast is the perfect hands-off weeknight dinner!
Flavorful beef simmers in a rich sauce in your slow cooker all day. Once you touch it, it practically shreds itself! Incredibly tender, you can use the shredded beef for just about anything-sandwiches, stuffed sweet potatoes, dinner bowls, or enjoy on its own.
Quick Look: Gluten Free Mississippi Pot Roast
⏲️Ready In: 6 Hours 10 Minutes (10 minutes prep, 6 hours cook)
🍽Servings: 6
🥗Nutrition: 359 Calories / 40g Protein
🥘Main Ingredients: Chuck roast, Butter/Ghee, Pepperoncini, Apple cider vinegar, Dill
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: This simple high protein slow cooker recipe makes flavorful shredded beef for dinner bowls or sandwiches!
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With bold and rich flavors, this gluten free, high protein pepperoncini shredded beef recipe definititely keeps your tastebuds happy. And as a bonus, it's largely hands-free thanks to the slow cooker!
My simple take doesn't use the aus jus gravy packets or ranch seasoning packets, instead opting for a straightforward approach with a handful of spices and lots of pepperoncini.
For more slow cooker favorites, check out Slow Cooker Pepper Steak or Dry-Rubbed Crockpot Pulled Pork!
Jump to:
Key Ingredients
Beef Chuck Roast: Chuck roast will make the most tender, shreddable results. As a bonus, it tends to be the most affordable beef cut! That said, you can use almost any beef roast for this recipe. For a leaner option, we've used arm roast before as well.
This hearty Chuck Roast Chili without Beans is another favorite of ours using chuck roast!
Pepperoncini: Pepperoncini is the secret here for all the flavor! You should be able to find it near the olives at your local grocery store. To keep prep easy, grab sliced pepperoncini.
Butter or Ghee: Many Mississippi pot roast recipes call for a stick of butter or more. My version uses a fraction of that! Fortunately, I don't think it affects the richness of the shredded beef and instead lets the beef flavor come through a little more.
Dill: Out of all the spices, I'd say dill is most important here! Dried dill works just fine. But if fresh dill is available you can use it as a garnish once the beef is done.
See the recipe card for full information on ingredients and quantities.
How to Make Mississippi Pot Roast
Step 1 (optional, but recommended): Sear the beef roast on all sides for 1-2 minutes in a dry skillet.
Step 2: In a medium bowl, stir together sliced pepperoncini, butter/ghee, apple cider vinegar, and spices.
Step 3: Add seared roast to the crock of a crockpot and pour the pepperoncini mixture overtop. Cook on LOW for 6-8 hours.
Step 4: When ready, the beef should shred fairly easily with two forks. I prefer to remove the roast to a separate bowl to shred to prevent splatters, then add the shredded beef back to the crock to stir with the juices.
Top Tips from Chelsea
Sear before cooking: While I used to skip this step all the time, I now recommend searing roasts before braising or slow cooking. Almost always, searing results in a richer flavor thanks to the caramelization that happens on the surface of the meat!
Remove the beef to shred: I know, it means one more dirty dish. But removing the beef to a large heat-proof bowl before shredding helps prevent hot splatters from the other juices in the crock. Once you've shredded the meat, add everything back to the crock and stir in those flavorful juices.
Gluten Free Mississippi Pot Roast FAQs
Sure! Use a pork shoulder roast or 2-3 pork tenderloins instead of the chuck roast. Keep the other ingredients the same.
You can possibly speed up the cook time to 4-6 hours by cooking on high, but I truly recommend cooking on low for the richest flavors and truly fall-apart-tender beef.
Low and slow is the name of the game for braising; you simply don't get the same results by trying to rush the process!
Beef chuck roast makes the best, most tender beef. For a leaner option, though, we've used arm roast in the past!
Budget 6-8 hours when cooked on low. The larger the roast, the longer it'll take.
Serving suggestions
Once the roast is done and beef shredded, you've got to serve it with something!
Here are a few ideas for what to do with rich shredded Mississippi beef:
- Serve as dinner bowls over rice with roasted vegetables (like broccoli or Quick Sautéed Collard Greens)
- Top roasted sweet potatoes or potatoes with Mississippi beef, similar to BBQ Chicken Smothered Sweet Potato Fries
- Use leftovers in place of the pork in Leftover Pulled Pork Casserole with Poblanos for a flavorful reimagined dinner
- Use in sandwiches or sliders, using gluten free buns to keep it gluten free!
More braised dinner recipes
Did you try this Gluten Free Mississippi Pot Roast recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
📖 Recipe
Pepperoncini Shredded Beef Roast
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Flavorful beef that simmers in a rich sauce in your slow cooker all day. Once you touch it, it practically shreds itself! Perfect for dinner bowls or sandwiches.
Ingredients
- 2.5 lb beef chuck roast
- ¼ cup butter or ghee
- 8-10 whole pepperoncini (or ½-⅔ cup sliced)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried dill
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoons apple cider vinegar
- ¼ tsp red pepper flakes
Instructions
- Sear beef. (Optional, but recommended) Heat a large skillet over high heat. Add the chuck roast and sear on each side for 1-2 minutes. Turn off heat and transfer the roast to the crock of a slow cooker.
- Mix sauce. Combine the butter/ghee, pepperoncini, salt, black pepper, dill, onion powder, garlic powder, apple cider vinegar, and red pepper flakes to a medium bowl and stir to fully combine.
- Cook beef. Pour the pepperoncini mixture over the roast. Cover and cook on low for 6-8 hours or until meat shreds easily when poked with a fork.
- Shred beef. Carefully remove the beef roast to a large, heat-safe bowl and shred with two forks. Once shredded, return the meat back to the slow cooker crock, scraping any juices back into the crock as well. Stir to combine and serve immediately. Store leftovers in an airtight container for up to a week.
Notes
- For fuller flavor, sear the beef before adding to the crockpot. If you're short on time/motivation, skip that step!
- To reduce risk of splattering hot liquid when shredding, I transfer the roast to a large bowl to shred, then add the shredded beef back to the slow cooker crock. It makes another dish to wash, but if you've ever been burned from splashing hot juices, you'll get it!
Victoria says
Did not disappoint my family loved it and wants it in the winter rotation!! I don't have a crockpot so I used a dutch oven. I had to adjust the time by about 1/2, browned the meat, whisked in the ghee, apple cider vinegar and about 8 oz of water with beef better than bouillon. I sprinkled the spices over the meat, added the pepperoncini and cooked all in the oven at 300 convection for 15 minutes and then 275 convection for 2 1/2 more hours. In the future I would use chopped peppers as they didn't break down the way they would have in a crockpot. Added bonus was that I used the finished broth to create a gravy for my family members who wanted noodles with the meat, until they discovered the sweet potato mash and then regretted their previous choice 🙂 Thank you for sharing, I enjoyed making and eating this dish!!
Molly says
My friends and I are doing a Whole30 and I used this as a base recipe for a dinner party. I used the equivalent amount of stew meat instead of an actual roast, and put everything in my InstantPot. I added 1/4 cup of the juice from the pepper jar, and 1/2 cup of beef broth. (You have to have a cup of liquid in the IP) Cooked on high pressure for 45min, and it came out perfectly! I used a slurry of water and arrowroot powder to thicken the cooking liquid into a gravy.
Served the meat atop a bed of my sweet potato mash & it was an instant hit! I'm making the same thing again tomorrow for a separate dinner party!
Sweet Potato Mash:
-Follow this method for steaming your sweet potatoes: https://www.rachelcooks.com/2017/11/06/instant-pot-sweet-potatoes/
-Remove from the IP, instantly mash and add a tbsp of ghee, 2 tsp salt, 1 tsp black pepper, and a tablespoon of Trader Joe's 21 Seasoning Salute.
Chelsea says
Sounds great! Way to adjust the recipe to work with the IP!
Michele says
Could you cooks this on high for 4 hours? Thanks
Chelsea says
I think that could work! I haven't tried it, though, so I can't say for sure.
Emily says
Making this for the second time tonight! Our friends got us into this recipe and introduced us to adding sweet potatoes, onions, etc. to it that cook in all the juices. There is not a single person who tried this the first time I made it who didn't rave about it (including my sister, who was on a Whole 30 month at the time). Anyways, highly recommend and can't wait to try more of your recipes. 🙂
Chelsea says
Ooh, the addition of sweet potatoes and onions sounds amazing! I imagine kale would be pretty darn good too. Thanks so much for stopping by, Emily...your comment makes my heart so happy!
Sarah says
I made this yesterday for last night's dinner. This was, perhaps, the best slow cooker chuck roast we've ever had. Not kidding, folks. I combined all the dry spices together and rubbed them over the roast, put it in the slow cooker, then topped with the vinegar, peppers and butter (no ghee on hand). I didn't sear. My roast was just under 2.5 lbs so I cooked it for 7 hours. Almost entirely gobbled up. My husband snagged the leftovers before I had the chance to hide them. This one is in the rotation. Thanks!
Chelsea says
So glad to hear it, Sarah! And I totally agree - this recipe is a keeper!