Slow Cooker Mississippi Roast Recipe

Ingredients

Meat

• 3-pound rump or chuck roast

Liquids

• 1 cup beef broth

Thickener

• 2 tablespoons cornstarch
• 2 tablespoons water (for the cornstarch slurry)

Seasonings

• 1 tablespoon homemade ranch seasoning
• 8-10 pepperoncini peppers

Fat

• 2 tablespoons butter

Instructions

1. Place the rump or chuck roast into the slow cooker and pour 1 cup of beef broth over the top.
2. Combine 2 tablespoons of cornstarch with an equal amount of water until smooth, then stir this mixture into the broth.
3. Sprinkle 1 tablespoon of homemade ranch seasoning evenly over the top of the roast.
4. Place 8-10 pepperoncini peppers evenly on top of the roast, then add 2 tablespoons of butter over everything.
5. Cover the slow cooker and cook on high for 5 hours or on low for 10 hours, until the roast reaches an internal temperature of 205 degrees Fahrenheit and is tender enough to shred.
6. Shred or slice the roast and serve it over mashed potatoes, rice, noodles, or your preferred side dish. Add extra pepperoncini peppers to individual servings if desired.

Notes

• Adding root vegetables like carrots and potatoes to the slow cooker is a great way to make this a complete meal.
• Chuck roast works best for shredding, while rump roast is preferred if you want slices or chunks.
• Store leftovers in the refrigerator for up to 3 days or freeze in an airtight container for up to 3 months.
• Reheat single servings in the microwave or on the stovetop using a skillet.

Nutrition

Calories: 350kcal | Carbohydrates: 5g | Protein: 45g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 150mg | Sodium: 450mg | Fiber: 1g | Sugar: 2g