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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

MISSISSIPPI POT ROAST Recipe

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This recipe for MISSISSIPPI POT ROAST is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 pound boneless beef chuck roast (see note for other options)
1 tablespoon garlic powder or granulated garlic
2 teaspoons dried parsley
2 teaspoons onion powder or granulated onion
1 teaspoon dried dill weed
1 teaspoon coarse salt
¼ cup beef broth
¼ cup liquid from jar of pepperoncini
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon beef bouillon paste (optional - see note)
4 tablespoons butter, cut into pieces
4 to 6 pepperoncini
Directions:
Directions:
Place the roast in the insert of a 6- or 8-quart slow cooker.

In a small bowl, combine the garlic powder, parsley, onion powder, dill and salt. Sprinkle evenly over the beef.

In a small bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce and bouillon paste (if using). Pour over the beef. Turn the beef once or twice to coat in seasonings and liquid.

Place the butter pieces and pepperoncini on top of beef.

Cover the slow cooker on cook on low for 8 to 10 hours or high for 4 to 6 hours until the beef is fall-apart tender. Remove the pepperoncini and shred the beef with two forks right in the slow cooker, tossing the beef with the cooking liquid/gravy. Add additional salt, to taste, and toss with the beef and sauce, if needed. Return the pepperoncini to the slow cooker, if desired.

Keep warm until ready to serve. Serve warm over mashed potatoes or rice or on buns.

 

 

 

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