Name: Lower-Sodium Mississippi Pot Roast with Gravy: A Slow-Cooker Savior
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Ingredients: 3–4 lb chuck roast; 1 tbsp olive oil; 1 cup sliced cremini mushrooms; 1 large yellow onion, sliced; 4 garlic cloves, minced; 1 cup lower-sodium beef broth; 1 tbsp Worcestershire sauce; 1 tbsp apple cider vinegar; 1 tsp smoked paprika; 1 tsp dried thyme; ½ tsp black pepper; ¼ cup unsalted butter; 5 pepperoncini peppers; 2 tbsp cornstarch + 2 tbsp water

Brace yourself for a pot roast so tender it’ll make your fork quit out of sheer jealousy. This lower-sodium spin on the viral Mississippi Pot Roast keeps all the rich, savory goodness but ditches the salt overload—because your taste buds (and blood pressure) deserve better. Let’s turn that slow cooker into a gravy-dripping, meat-hugging hero.

Why This Recipe Works

Flavor bomb without the sodium blast: Swapping in low-sodium broth and unsalted butter cuts salt without sacrificing depth, thanks to umami-packed mushrooms and garlic.
Set-it-and-forget-it magic: The slow cooker does the heavy lifting, transforming tough chuck roast into melt-in-your-mouth perfection while you binge-watch cooking shows.
Gravy for days: A quick slurry thickens the drippings into a luxurious gravy that’ll have you licking the spoon—no packet mixes required.
Versatile AF: Serve it over mashed potatoes, noodles, or even stuffed in a sandwich (no judgment here).

Ingredients

3–4 lb chuck roast (trimmed of excess fat)
1 tbsp olive oil
1 cup sliced cremini mushrooms
1 large yellow onion, thinly sliced
4 garlic cloves, minced
1 cup lower-sodium beef broth
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tsp smoked paprika
1 tsp dried thyme
½ tsp black pepper
¼ cup unsalted butter, cut into cubes
5 pepperoncini peppers, whole
2 tbsp cornstarch + 2 tbsp water (for slurry)

Equipment Needed

6-quart slow cooker
Tongs
Skillet (for searing)
Whisk
Measuring cups/spoons

Instructions

Step 1: Sear the Roast Like It Owes You Money

Heat olive oil in a skillet over medium-high until shimmering. Pat the chuck roast dry with paper towels (this is key for a good crust!), then sear for 4–5 minutes per side until deeply browned. Transfer to the slow cooker. Pro tip: Don’t rush the sear—those caramelized bits = flavor gold for your gravy.

Step 2: Sauté the Aromatics

In the same skillet, toss in mushrooms, onion, and garlic. Cook for 5 minutes until softened and slightly golden. Deglaze with beef broth, scraping up all the browned bits, then pour everything over the roast. Add Worcestershire, vinegar, paprika, thyme, and pepper. Fun fact: Acid from the vinegar tenderizes the meat while balancing richness.

Step 3: Butter Up and Pepperoncini Party

Scatter butter cubes and whole pepperoncini peppers over the roast. Cover and cook on LOW for 8 hours or HIGH for 5–6 hours. No peeking! Lifting the lid slows cooking. The roast is done when it shreds easily with a fork.

Step 4: Shred and Thicken the Gravy

Transfer the roast to a platter and shred. Skim excess fat from the liquid, then whisk cornstarch slurry into the slow cooker. Cover and cook on HIGH for 10–15 minutes until gravy thickens. Bonus move: For extra-smooth gravy, strain out the peppers before thickening.

Step 5: Serve Like a Boss

Return shredded meat to the gravy and stir to coat. Pile it over mashed potatoes or buttered egg noodles, garnished with fresh parsley if you’re fancy.

Tips and Tricks

Dry that roast: Moisture is the enemy of searing. Pat the meat thoroughly for maximum browning.
Low and slow wins: Cooking on LOW ensures collagen breaks down properly for ultra-tender meat. High heat can make it stringy.
Gravy control: Prefer thicker gravy? Double the slurry. Thinner? Add a splash of broth.
Pepperoncini secrets: Leave them whole for subtle heat; chop for more kick. Or swap in banana peppers for milder flavor.
Make-ahead marvel: This tastes even better the next day. Store shredded meat in the gravy and reheat gently.

Recipe Variations

Creamy twist: Stir in ½ cup Greek yogurt or sour cream at the end for tangy richness.
Spice it up: Add a pinch of red pepper flakes or a diced jalapeño with the aromatics.
Root veggie load: Toss in chopped carrots, parsnips, or potatoes during the last 3 hours of cooking.
Italian flair: Swap thyme for rosemary and add sun-dried tomatoes.

Frequently Asked Questions

Q: Can I use a different cut of beef?
A: Chuck roast is ideal for its fat content, which melts into tenderness. Round roast works but may dry out—add ½ cup extra broth if using it.

Q: My gravy is too thin! Help!
A: Mix another 1 tbsp cornstarch with 1 tbsp cold water, whisk into the liquid, and simmer 5 more minutes. Repeat if needed.

Q: Can I make this in an Instant Pot?
A: Absolutely! Sear on Sauté mode, then pressure cook on High for 60 minutes with natural release. Thicken gravy after.

Summary

This lower-sodium Mississippi Pot Roast delivers all the comfort without the salt shock. Tender meat, bold gravy, and zero fuss—your slow cooker’s crowning achievement.