March 2, 2020
Mississippi Roast
Inspired by a NY Times Recipe by Robin Chapman. This is a quick and easy recipe to put together. Throw it together in the morning, let it cook all day, and come home to a flavorful stew.
Servings: 8
Calories: 544kcal
Ingredients
- 4 pound beef chuck roast or brisket or round
- 1/2 cup butter or butter flavored coconut oil, if dairy-free
- 16 ounce jar sliced Pepperoncini with the juice
- 2 tablespoons onion powder
- 1/2 tablespoon onion flakes
- 1 tablespoon garlic powder
- 1/2 tablespoon dried dill
- 2 tablespoons dried parsley
- 3 teaspoons dried chives
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup chicken broth
Instructions
- Place beef in a slow cooker. Add the butter or oil onto the top of the meat and sprinkle everything else over top. Cover and cook on low for 8-10 hours (or high for 4 hours) then shred.
Notes
You can use a stand mixer with the paddle attachment on the lowest setting to help you shred the meat if you do not want to do it by hand. Simply mix until shredded. Feel free to substitute 5 tablespoons of a ranch seasoning mix here for all the seasonings.
Nutrition Facts
Mississippi Roast
Amount per Serving
Calories
544
% Daily Value*
Fat
38
g
58
%
Saturated Fat
19
g
119
%
Cholesterol
187
mg
62
%
Sodium
497
mg
22
%
Potassium
1018
mg
29
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
46
g
92
%
Vitamin A
1860
IU
37
%
Vitamin C
61
mg
74
%
Calcium
81
mg
8
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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