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5 from 1 vote

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.
Course Main Course
Cuisine American
Keyword beef, dairy-free, easy, egg-free, main, nut-free, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 544kcal
Author Jenny Ross

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

Calories: 544kcal | Carbohydrates: 7g | Protein: 46g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 187mg | Sodium: 497mg | Potassium: 1018mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1860IU | Vitamin C: 61mg | Calcium: 81mg | Iron: 6mg