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Mississippi Pot Roast
This Mississippi Pot Roast is a standout choice for its rich flavor, tender meat, and ease of preparation. Whether you're making it for a family dinner or meal prepping for the week, it's sure to become a new favorite in your recipe rotation.
Servings 8
Calories 376kcal
Ingredients
- 3-4 pounds beef chuck roast
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 1-ounce packet beefy onion soup mix
- ½ tablespoon garlic powder
- ½ teaspoon dried parsley
- 8 pieces pepperoncini peppers from the jar
- ¼ cup juice from pepperoncini pepper jar
- 4 tablespoons butter sliced
Instructions
- Season the roast with salt and pepper on all sides.
- Heat the olive oil over medium-high heat in a large skillet. Once the oil is hot, brown both sides of the roast for about 3-5 minutes.
- Add the roast, onion soup mix, garlic powder, dried parsley, pepperoncini peppers, and pepperoncini juice to the slow cooker.
- Place the sliced butter on top of the roast and cover.
- Cook on low for 7-9 hours or until the roast is cooked through and shreds easily.
- Shred the roast and serve it over mashed potatoes or with your favorite sides.
Nutrition
Calories: 376kcal | Carbohydrates: 1g | Protein: 33g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 339mg | Potassium: 588mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 214IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 4mg