Easy to put together and delicious, this roast is a version of the popular Mississippi Roast made with pepperoncini peppers and chuck roast.



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.

Serving Suggestions

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


8 servings

Thanks To

Gene Ware, Savory Spice - Palm Desert, CA

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Savory Spice Shop Ingredients
Organic Black Garlic Bulb $3.80
Herbs in Duxelles Seasoning 4 floz bottle $9.10
Capitol Hill Seasoning 2 oz bag $8.05
Shallots, Freeze Dried 1 oz bag $7.10
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Customer Reviews ( Add a Review )

5 stars 4/4/17 cinsu32
This is by far and bar none the best pot roast I have ever tasted. I made it for guests, and their response was the same. The black garlic adds a degree of depth and richness like nothing else. The sauce comes out deep, dark, rich and flavorful. This will be a staple in my cooking repertoire.