Mississippi pot roast is the perfect dish to make in the slow cooker with a chuck roast, gravy, and pepperoncini peppers. The tender, tangy shredded beef is delicious with mashed potatoes or piled into hoagie rolls.
For an enhanced depth of flavor, consider searing the chuck roast in a hot pan before adding it to the slow cooker; this develops a rich, browned crust. Adjust the quantity of pepperoncini and their juice to control the dish's tanginess and subtle heat. The residual cooking liquid is incredibly flavorful and can be served as a robust gravy alongside the shredded beef. For best results, allow the shredded meat to rest in the slow cooker liquid for 15-20 minutes before serving, ensuring maximum moisture and flavor absorption. Pairing with creamy mashed potatoes or crusty hoagie rolls provides excellent textural contrast.