Mississippi Pot Roast

Mississippi Pot Roast

Published on August 8, 2025 | By

Ingredients

  • 3 to 4 pound boneless beef chuck roast
  • 1 tablespoon garlic powder
  • 2 teaspoons dried parsley
  • 2 teaspoons onion powder
  • 1 teaspoon dried dill weed
  • 1 teaspoon coarse salt
  • 1/4 cup beef broth
  • 1/4 cup liquid from jar of pepperoncini
  • 2 tablespoons corn starch
  • 1 tablespoon soy sauce
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon beef bouillon paste
  • 4 tablespoons butter
  • 4 to 6 pepperoncini

Instructions

  1. Place the roast into the slow cooker
  2. In a small bowl, combine the garlic powder, parsley, onion powder, dill and salt. Sprinkle evenly over the beef.
  3. In a small bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, worcestershirt sauce and bouillon paste. Pour over the beef. Turn the beef once or twice to coat in seasonings and liquid.
  4. Place the butter pieces and pepperoncini on top of beef.
  5. Cook on low for 8 to 10 hours or high for 4 to 6 hours until the beef is fall-apart tender. Remove the pepperoncini and shred the beef with two forks right in the slow cooker, tossing the beef with the cooking liquid. Add additional salt, to taste, and toss with the beef and sauce, if needed.
  6. Keep watm until ready to serve. Serve warm over mashed potatoes or on a bun.
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