With just a handful of ingredients and your trusty crockpot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for. The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich.
- 2 pounds chuck roast or cross rib roast
- 1/4 cup butter
- 1 Tbsp Better than Bouillon Beef Base*
- 1/2 cup pepperoncini juice
- 5 pepperoncinis
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- Cut your roast in half, lengthwise. Add it into the slow cooker.
- Add in the butter, bouillon, pepperoncinis juice, pepperoncinis, salt, onion powder, garlic powder, thyme and pepper.
- Cover and cook on low for 8-12 hours, until roast is tender and easily shreddable.
- Shred the roast, stir it into the juices in the slow cooker.
- We like to serve this roast as a sandwich on a crusty roll or with mashed potatoes.
I used my 6 quart oval Kitchenaid slow cooker.*
Roast–there are lots of types of roasts out there. However, for this slow cooker Mississippi Roast (no packets) recipe I recommend using a chuck roast or a cross rib roast. Luckily these cuts of meat seem to go on sale every month or so. I find mine usually at Kroger for about 2.99-3.99 per pound.
Better than Bouillon–I have really come to love and appreciate Better than Bouillon products* lately. I used the beef base in this recipe. I buy mine in a large container at Costco and it stays good in my fridge for a very long time.
Pepperoncinis–you can find these small pickled yellow/green peppers next to the pickles. They do add a bit of spice to the dish but it is not overwhelming. My 9-year-old ate the roast with no problems.
- Category: Beef
- Method: Slow Cooker