AuthorHeather WallaceCategorymOODifficultyBeginnerDon't turn on that oven in this hot weather! Try my Mississippi Pot Roast in the slow cooker instead.
It's different than your normal pot roast but just as good...with a bit of a twist!
Give it a try, it might be your next favorite Sunday dinner.
Preheat a multi cooker with a browning option with a drizzle of olive oil (or if your slow cooker doesn't have a browning function you can sear meat in a skillet instead).
Season 2-3 lbs chuck roast cut into large cubes with 2 teaspoons of freshly ground black pepper, and 1/2 teaspoon salt.
Place roast into hot pan and brown on all sides.
Stir in 1 cup of beef broth or stock, scraping the brown bits from the bottom of the pot.
Add 1 (1-ounce) package dry onion soup mix, 8-10 pepperoncini peppers plus 1/4 cup of the juice from the jar, 1 tablespoon of garlic powder, 2 tablespoons of dried parsley, 2 teaspoons of dried oregano, 1 1/2 teaspoon of dried basil, 1 1/2 teaspoon of onion powder, 2 sprigs of fresh thyme, and 2 stalks celery, cut into 1-inch pieces.
Stir until seasonings are combined.
Change the function on the multicooker to slow cook on low setting (or in a regular crockpot set to low).
Cover and slow cook for 480 Minutes until meat is tender.
Remove roast from slow cooker and shred with 2 forks, cover with foil and set aside.
Discard thyme sprigs.
In a small bowl combine 1/4 cup of cold water and 3 tablespoons of cornstarch to make a slurry.
Select sauté setting, whisk in the slurry to beef broth and bring to a boil for 5 Minutes.
Stir occasionally.
Serve with juices and enjoy alone, with mashed potatoes, a baked potato, with crusty bread or as a sandwich!
Ingredients
Directions
Preheat a multi cooker with a browning option with a drizzle of olive oil (or if your slow cooker doesn't have a browning function you can sear meat in a skillet instead).
Season 2-3 lbs chuck roast cut into large cubes with 2 teaspoons of freshly ground black pepper, and 1/2 teaspoon salt.
Place roast into hot pan and brown on all sides.
Stir in 1 cup of beef broth or stock, scraping the brown bits from the bottom of the pot.
Add 1 (1-ounce) package dry onion soup mix, 8-10 pepperoncini peppers plus 1/4 cup of the juice from the jar, 1 tablespoon of garlic powder, 2 tablespoons of dried parsley, 2 teaspoons of dried oregano, 1 1/2 teaspoon of dried basil, 1 1/2 teaspoon of onion powder, 2 sprigs of fresh thyme, and 2 stalks celery, cut into 1-inch pieces.
Stir until seasonings are combined.
Change the function on the multicooker to slow cook on low setting (or in a regular crockpot set to low).
Cover and slow cook for 480 Minutes until meat is tender.
Remove roast from slow cooker and shred with 2 forks, cover with foil and set aside.
Discard thyme sprigs.
In a small bowl combine 1/4 cup of cold water and 3 tablespoons of cornstarch to make a slurry.
Select sauté setting, whisk in the slurry to beef broth and bring to a boil for 5 Minutes.
Stir occasionally.
Serve with juices and enjoy alone, with mashed potatoes, a baked potato, with crusty bread or as a sandwich!