Can you make Mississippi Pot Roast with pork?

Sure! Use a pork shoulder roast or 2-3 pork tenderloins instead of the chuck roast. Keep the other ingredients the same.

Can I cook Mississippi Pot Roast on high instead of low in the crockpot?

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!

What cut of meat works best for Mississippi Pot Roast?

Beef chuck roast makes the best, most tender beef. For a leaner option, though, we've used arm roast in the past!

How long does Mississippi Pot Roast take to cook in the a slow cooker?

Budget 6-8 hours when cooked on low. The larger the roast, the longer it'll take.

Gluten Free Mississippi Pot Roast

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

Units Scale

2.5 lb beef chuck roast
1/4 cup butter or ghee
8-10 whole pepperoncini (or 1/2-2/3 cup sliced)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried dill
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons apple cider vinegar
1/4 tsp red pepper flakes

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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!