Mississippi Pot Roast
March 25, 2026 • 0 comments
- Servings: 8
Ingredients
- (3-4 lb.) Chuck Roast
- (1/2 C) Beef Stock
- (1 TBSP) Soy sauce or coco aminos
- (2 cloves) Garlic minced
- (1 tbsp) Dried parsley
- (1 tsp) Dried chives
- (1 tsp) Dried dill
- (2 tsp) Garlic powder
- (1 tsp) Onion powder
- (1 tbsp) Dried onion flakes
- (1/2 tsp) Black pepper
- (4 tbsp) Butter
- (8) Pepperoncini peppers
- (2 tbsp) Pepperoncini pepper brine (optional)
- (1/2 tbsp) Sea salt
Directions
Place the roast in a slow cooker. Mix the beef stock, soy sauce and minced garlic in a glass measuring cup and pour the mixture over the meat in the slow cooker.
Sprinkle all of the spices and seasonings (parsley through sea salt) over the meat.
Cut the butter into 1 TBSP pats, and place the pats on top of the roast.
If desired, add 2 TBSP brine from the pickled peppers to the liquid in the slow cooker — this will add a little more zing to your final product. Place the pepperoncini peppers on top of the roast.
Cook on low for 8-10 hours until the meat is falling-apart-tender. Shred it with two forks.
To serve, pile onto crusty buns and eat it as a sandwich, or ladle over buttered egg noodles or mashed potatoes.
