Slow Cooker Mississippi Roast
Classic comfort doesn't get much better than this now internet-famous pot roast. Remember to save the liquid in the pepperoncini jar to add to the slow cooker; it adds fantastic flavor.
Servings: 8
Ingredients
- 1 (3 lb.) boneless beef chuck roast, excess fat removed
- 10 jarred whole pepperoncini
- ½ cup brine from pepperoncini
- 1 (1 oz.) envelope dry onion soup mix
- 2 tsp. garlic powder
- ½ tsp. dried thyme
- 2 Tbsp. butter cut up
- 1 (32 oz container) mashed potatoes
- 2 Tbsp. mayonnaise
Instructions
- Season roast all over with salt and pepper. Place in a large slow cooker, along with pepperoncini and brine. In a small bowl, stir together soup mix, garlic powder, thyme and ½ cup water. Pour over roast. Dot the top of roast with butter. Cover and cook on low 8 to 9 hours, until tender.
- Heat mashed potatoes according to package directions. To serve, transfer beef to a large bowl and shred, discarding any excess fat. Whisk mayonnaise into cooking liquid. Serve beef over mashed potatoes with pepperoncini and some cooking liquid.