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Test Kitchen Approved

Savory Style Mississippi Roast

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

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 made with pepperoncini peppers and chuck roast.

Serving Suggestions

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

Ingredients

3.5 lbs. chuck roast

Salt and pepper, to taste

2 Tbsp. olive or canola oil





1/2 stick unsalted butter, cut into 4 pats

0.5 cups sliced pepperoncini

0.25 cups liquid from pepperoncini jar

Savory Spice ingredients in this recipe

  • 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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  • 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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Directions

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.