Crockpot Chronicles
The Ultimate Mississippi Pot Roast
Jeaneen Thiele was born and raised in Arizona; however, her Mississippi-style Pot Roast could easily convince you that she hails from the South. This flavorful, melt-in-your-mouth dish is a perfect weekday meal and a Thiele family favorite. As a wife, mother, and active volunteer in her community, life is certainly busy. Fortunately, this simple slow cooker recipe makes dinnertime both easy and delicious. Mississippi Pot Roast is the ultimate comfort food, especially on a cloudy day.
Jeaneen grew up in the kitchen with her mother and grandmother, baking cherished family recipes. Her love for cooking, however, truly blossomed during her college years at ASU. Some of her favorite college memories were made in the kitchen with her roommate—sharing old recipes, experimenting with new ones, and bonding over their culinary adventures.
There's no better feeling than coming home after a long day to the mouthwatering smell of pot roast cooking to perfection. With busy teenagers juggling school and sports, Jeaneen’s recipe is ideal for both family dinners and for those eat-when-you-can kind of nights. In the Thiele house, this dish never goes to waste. Whether you're hosting a family gathering, attending a potluck, or simply craving a cozy meal, this Mississippi Pot Roast is sure to satisfy.
Ingredients
- 3 lb chuck roast
- ½ cup beef broth
- 1 tbsp coconut aminos
- 2 cloves garlic, minced
- 1 tbsp dried parsley
- 1 tsp dried chives
- 1 tsp dried dill
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried onion flakes
- ½ tsp black pepper
- 1 ½ tsp sea salt
- 3 tbsp ghee
- 8 pepperoncini peppers
Directions
- Place the chuck roast in a slow cooker and pour beef broth over the top.
- Sprinkle all the seasonings on top of the meat.
- Place the ghee on top of the meat in 3 spoonfuls.
- Place the pepperoncini peppers on and around the meat.
- Cook on low for 8-10 hours (or on high for 4-5 hours).
- Transfer the beef from the slow cooker to a cutting board and shred using two forks.
- Serve over mashed potatoes or cauliflower mash.