Description
Juicy, fall-apart tender Mississippi Pot Roast made from scratch — no seasoning packets needed! This slow cooker recipe uses simple pantry spices, pepperoncini, and butter to create the perfect comfort food dinner.
Ingredients
- 3 pounds chuck roast, trimmed
- 3 teaspoons dried parsley
- 2 teaspoons granulated garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons kosher salt
- ½ cup beef broth
- 8 pepperoncini
- 3 tablespoons cold butter
- For Optional Gravy:
- 1 tablespoon cornstarch
Instructions
1. Place the chuck roast in a 6-quart slow cooker.
2. Sprinkle parsley, garlic powder, onion powder, and salt evenly over the roast, patting lightly.
3. Pour the beef broth around the sides, scatter the pepperoncini, and place the butter on top.
4. Cover and cook on HIGH for 6–7 hours or LOW for 8–10 hours, until the roast is fork-tender.
5. Shred the beef with two forks and stir it into the juices.
6. (Optional) For gravy: Strain liquid, whisk 2 tbsp liquid with 1 tbsp cornstarch, then add to the remaining broth in a saucepan and simmer until thickened.
Notes
Use a well-marbled chuck roast for the most tender results.
For a lighter version, use unsalted butter and low-sodium beef broth.
Add carrots or potatoes for a one-pot meal variation.
Leftovers make amazing sandwiches or sliders the next day.
- Prep Time: 5 minutes
- Cook Time: 6-10 hours
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 0.3g
- Sodium: 562mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 33g
- Cholesterol: 129mg