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Slow Cooker Mississippi Pot Roast
A very tender and moist beef roast made effortlessly in the crockpot.
Prep Time
5
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
8
servings
Equipment
6 QT Slow Cooker
Ingredients
3-4
pounds
beef roast
either chuck roast or outside round
10
ounces
can beef broth
5-6
Pepperoncini peppers
plus ½ cup juice
1
stick
butter
1
teaspoon
dried parsley
½
teaspoon
onion powder
½
teaspoon
garlic powder
½
teaspoon
black pepper
½
teaspoon
dried dill weed
salt to taste
Instructions
Combine dried seasonings in a small bowl.
Massage outside of beef roast with seasonings. Place in the bottom of a 6qt slow cooker.
Pour beef broth in the sides of the slow cooker. Add 6-8 pepperoncini peppers and ½ cup of liquid from the peppers.
Place 1 stick of butter on top of the beef, cover and cook on low 8-10 hours or high 4-5 hours or until beef is fork tender.
Remove beef from the slow cooker and using a fork, gently pull apart large chunks of beef. Stir into juices.
Serve over mashed cauliflower and drizzle with juices from the slow cooker.
Notes
Use a chuck, round or rump roast. Even a pork shoulder roast would be delicious.
Refrigerate leftovers in a covered container for 3-4 days. After that time, freeze any leftovers in a sealed container or a zippered bag.
Thaw frozen leftovers in the refrigerator, and reheat again using a slow cooker or the microwave.
Nutrition
Calories:
413
kcal
|
Carbohydrates:
0
g
|
Protein:
33
g
|
Fat:
31
g
|
Saturated Fat:
15
g
|
Cholesterol:
147
mg
|
Sodium:
371
mg
|
Potassium:
599
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
395
IU
|
Vitamin C:
5.2
mg
|
Calcium:
34
mg
|
Iron:
3.7
mg