Mississippi Pot Roast Recipe
This Mississippi pot roast recipe delivers tender, juicy beef infused with tangy peperoncini, making it a healthy comfort food option that's easy to prepare and perfect for any meal.
Ingredients
- 2 ½– to 3 lb beef chuck roast
- 2 tablespoons butter, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine salt
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 cup beef broth
- 3 tablespoons coconut aminos
- ¼ cup peperoncini juice (from the jar of peperoncinis)
- 12 jarred whole peperoncinis
Instructions
- Pat the beef chuck roast dry using a paper towel to ensure a good texture during cooking.
- Place the roast in your slow cooker.
- In a small bowl, mash together the softened butter, garlic powder, onion powder, salt, parsley, and dill until well combined.
- Spread the butter mixture evenly over the top of the roast with a spatula or your hands.
- Pour the beef broth, coconut aminos, and peperoncini juice around the roast.
- Top the roast with the jarred peperoncinis, arranging them evenly.
- Cover the slow cooker with the lid and set it to cook on low heat for 8-10 hours (or on high heat for 4-6 hours if needed).
- Once done, use two forks to shred the beef into tender pieces directly in the slow cooker.
- Toss the shredded beef with the surrounding juices and peperoncinis to distribute the flavor evenly. Serve warm and enjoy!