Slow Cooker Mississippi Roast

Servings: 8



  • 3 ½ lb Chuck Roast
  • 2 TBSP Ranch-Hand Seasoning
  • 2 TBSP Cornstarch (Divided)
  • 1 tsp Better than Beef Bouillon
  • 1 TBSP Herban Legend Seasoning
  • 3 TBSP Butter
  • 1 Onion, Medium-diced
  • ½  Cup chopped Pepperoncinis or 4 whole


Slow Cooker Mississippi Roast


Step 1: 

Season meat with 2 TBSP Ranch Hand Seasoning.

Step 2: 

Toss in slow cooker.

Step 3: 

Add 1 TBSP cornstarch, beef bouillon paste, Herban Legend Seasoning, butter, onion and peppers.

Step 4: 

Close lid and cook on low heat for 8 hours.

Step 5: 

About an hour before ready, scoop out about a cup of broth and add remaining corn starch. Stir vigorously to make slurry.

Step 6: 

Add back to pot and shred meat with fork.

Step 7:

Serve over roasted veggies, mashed potatoes, rice or in ciabatta rolls.