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Test Kitchen Approved

Savory Style Mississippi Roast

5.0 star rating 1 Review

Recipe By Gene Ware, Savory Spice - Palm Desert, CA


8 to 10 servings

Prep Time

10 Minutes

Cooking Time

6 Hours

Recipe By Gene Ware, Savory Spice - Palm Desert, CA

Easy to put together and delicious, this roast is a version of the popular Mississippi Roast recipe made with pepperoncini peppers and chuck roast. Let us know what you think of our Savory Style Mississippi Roast recipe.

Serving Suggestions

Serve with roasted vegetables. Use leftovers in a sandwich with your favorite bread.


3 1/2 lbs. chuck roast

Salt and pepper, to taste

2 Tbsp. olive or canola oil

1/2 stick unsalted butter, cut into 4 pats

1/2 cup sliced pepperoncini

1/4 cup liquid from pepperoncini jar

Savory Spice ingredients in this recipe

  • Black Garlic Bulb (Organically Sourced)

    Our domestically grown black garlic is organic and sustainably sourced. It is fermented and aged using a month-long, proprietary process that inclu...

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  • Herbs Duxelles

    Duxelle is a classic French combination of a chopped mushroom medley and shallots sautéed in butter until soft and dry. We’ve taken this idea, adde...

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  • Capitol Hill Seasoning

    Named after the bustling Capitol Hill neighborhood in Denver, Colorado, this seasoning is a longtime customer favorite. We don’t call it an all-pu...

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  • Freeze Dried Shallots

    Shallots are a member of the large onion family. Their taste is not as strong as white onion, but more of a cross between a sweet onion and mild ga...

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Heat a large skillet over medium-high heat. Pat roast dry and season all over with salt and pepper to taste. When skillet is very hot, add oil and brown the roast on all sides, about 3 min. per side. Transfer roast to a slow cooker. Peel all cloves in the bulb of black garlic and smash cloves together into a paste. Rub black garlic paste evenly over the top of the roast. In a separate bowl, mix spices and shallots together and sprinkle evenly all over roast. Place butter pats across the roast and top with sliced pepperoncini. Re-heat skillet used for the roast over medium heat. Add liquid from the pepperoncini jar and stir for about a minute to get the browned bits off the bottom of the skillet. Pour liquid into slow cooker with roast. Cook on low for about 6 hours or until roast is tender and falling apart. Use two forks to shred the meat and serve with remaining sauce from slow cooker on the side.