Mississippi Pot Roast (no packets)

INGREDIENTS
3 to 4 pound boneless beef chuck roast (see note for other options)
1 TBS garlic powder or granulated garlic
2 tsp dried parsley
2 tsp onion powder or granulated onion
1 tsp dried dill weed
1 tsp coarse salt
¼ cup beef broth
¼ cup liquid from jar of pepperoncini
2 TBS cornstarch
1 TBS soy sauce
1 TBSWorcestershire sauce
1 TBS beef bouillon paste (optional - see note)
4 TBS butter, cut into pieces
4 to 6 pepperoncini, optional

INSTRUCTIONS
1. Place the roast in the insert of a 6- or 8-quart slow cooker.

2. In a small bowl, combine the garlic powder, parsley, onion powder, dill and salt. Sprinkle evenly over the beef.

3. In a small bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce and bouillon paste (if using). Pour over the beef. Turn the beef once or twice to coat in seasonings and liquid.

4. Place the butter pieces and pepperoncini on top of beef.

5. Cover the slow cooker on cook on low for 8 to 10 hours or high for 4 to 6 hours until the beef is fall-apart tender. Remove the pepperoncini and shred the beef with two forks right in the slow cooker, tossing the beef with the cooking liquid/gravy. Add additional salt, to taste, and toss with the beef and sauce, if needed. Return the pepperoncini to the slow cooker, if desired.

6. Keep warm until ready to serve. Serve warm over mashed potatoes or rice or on buns.

NOTES
Beef Roast: Mississippi pot roast is classically made with boneless chuck roast. This marbled cut of beef does very well cooked low and slow. Boneless chuck roast can render quite a bit of fat after cooking. If you want to minimize the fat, after the cooking time is done, use a fat separator to strain the cooking liquid. You can also experiment using a different cut of beef, like sirloin tip roast, arm roast, or bottom round roast. I've had good luck slow cooking all of these types of beef roasts. Because they have less fat, these cuts of beef may put off less liquid while cooking, so keep an eye on the meat so it doesn't dry out and add extra broth, if needed (or mix up additional sauce from the recipe and add it).

Extra Gravy: as written, the meat is saucy but there isn't cups and cups of extra gravy. The "sauce" ingredients can be doubled if you want extra gravy. 

from Mel's Kitchen Cafe