5-Ingredient Mississippi Pot Roast Will Blow Your Mind

Question 1

Can I use a different cut of beef besides chuck roast?

Accepted Answer

Oh honey, I wish I could say yes - but chuck roast is absolutely essential here. All those lovely fat marbled throughout melt into the meat during the long cook, giving you that fall-apart tenderness we're after. A leaner cut like round or sirloin just won't break down the same way and ends up disappointingly tough. Trust me on this one - chuck or bust!

Question 2

Is this pot roast really spicy from the pepperoncini?

Accepted Answer

Not at all! Those adorable little pepperoncini are actually quite mild - think more tangy than spicy. If you're worried, start with just 3-4 peppers instead of 5-6. But honestly, even my spice-averse nephew gobbles this up without complaint. The flavor is more like a pleasant zing that balances the richness beautifully.

Question 3

Can I skip the butter? It seems like so much!

Accepted Answer

Okay confession time - I tried skipping the butter exactly once and immediately regretted it. That butter is the secret to the luxurious, melt-in-your-mouth texture. It sounds crazy, but those two sticks transform into pure magic in the slow cooker! If you must reduce, try 1/4 cup instead of 1/2, but don't eliminate it completely unless you want a drier roast.

Mississippi Pot Roast

Ingredients

Instructions

Notes

Nutrition