Mississippi Pot Roast
Ingredients
The beef
-
3 to 4
pound
boneless beef chuck roast
The seasoning and liquids
-
1
tablespoon
garlic powder
-
2
teaspoon
dried parsley
-
2
teaspoon
onion powder
-
1
teaspoon
dried dill weed
-
1
teaspoon
coarse salt
-
¼
cup
beef broth
-
¼
cup
liquid from jar of pepperoncini
-
2
tablespoon
cornstarch
-
1
tablespoon
soy sauce
-
1
tablespoon
Worcestershire sauce
-
1
tablespoon
beef bouillon paste (optional)
The finishing touches
-
4
tablespoon
butter, cut into pieces
-
4 to 6
pieces
pepperoncini
Instructions
- Place the roast in a slow cooker.
- Mix the garlic powder, parsley, onion powder, dill, and salt, then sprinkle over the beef.
- In a bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce, and bouillon paste if using.
- Pour the mixture over the beef and coat it well.
- Add the butter pieces and pepperoncini on top.
- Cover and cook on low for 8 to 10 hours or high for 4 to 6 hours until the beef is tender.
- Remove the pepperoncini and shred the beef in the slow cooker, mixing it with the cooking liquid.
- Adjust seasoning with salt if needed and return the pepperoncini if desired.
- Serve warm over mashed potatoes, rice, or on buns.
Nutrition Facts (estimated)
Servings
8
Calories
221
Total fat
9g
Total carbohydrates
3g
Total protein
30g
Sodium
495mg
Cholesterol
87mg
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