Slow Cooker Mississippi Pot Roast Recipe

Slow cooker Mississippi pot roast is tender, flavorful meat that is made without packets in the slow cooker.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Calories 295kcal

Place the roast in the slow cooker.
3-5 pounds boneless chuck roast
In a small bowl, mix together the ingredients up to the butter. Sprinkle over roast.
2 ½ tablespoons dried minced onion, 2 teaspoons dried parsley, 1 teaspoon onion powder, 1 teaspoon dried dill weed, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon Better than Bouillon beef base
Place butter on top of seasoning, and place the peppers and juice around the roast.
¼ cup salted butter, ½ cup juice from jar pepperoncini peppers, 4 pepperoncini peppers
Cover, and cook on low for 8 hours.
Shred the beef, and either discard the peppers or serve them with the beef.

Chuck roast: I like to use chuck roast in this recipe because the fat helps to make the roast meltingly tender. However, other cuts of meat like beef sirloin tip roast will also work. You can also substitute chicken in this recipe, though you’ll need to adjust the cooking time accordingly as chicken doesn’t take as long to cook.
Salted butter: You could also use unsalted butter + 1/4 teaspoon of salt or adjust the salt to taste after cooking.
Pepperoncinis: Use more or less to taste.
Nutrition values are estimates.