Mississippi Pot Roast Recipe
Ingredients
- 2 ½- to 3-lb beef chuck roast
- 2 tablespoons butter, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine salt
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 cup beef broth
- 3 tablespoons coconut aminos
- ¼ cup peperoncini juice
Instructions
- Remove the roast from its packaging and pat it dry with a paper towel.
- Spread the butter mixture over the top of the roast.
- Pour the beef broth, coconut aminos, and peperoncini juice around the roast.
- Cook on low for 8-10 hours or high for 4-6 hours.
- Shred the beef with two forks and toss with juices before serving.