Crockpot Mississippi Pot Roast

Ingredients

• 3 pounds chuck roast
• 4 tablespoons salted butter (if using unsalted butter, add 1/2 teaspoon salt to the crock pot.)
• 8-10 whole pepperoncini
• 1/2 cup liquid from pepperoncini jar
• 1 tablespoon xanthan gum (or cornstarch, for thickening gravy)
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried chives
• 1/4 teaspoon paprika
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   In a small dish, mix together the spice blend.

2. 2

   Add the roast to your crock pot. Sprinkle with the seasoning blend. Add the pepperoncini, liquid from the pepperoncini jar, and sliced butter. No other liquid is needed. Put the lid on and cook on Low for 7-8 hours.

3. 3

   Once it's cooked, use two forks to shred the beef. Set it aside on a plate with the pepperoncini and cover. Spoon the liquid from the slow cooker over the roast or use the liquid to make a gravy (see below).

4. 4

   --- Optional Gravy ---

5. 5

   Set the beef and pepperoncini on a large serving plate and cover. Do not turn off the slow cooker. Whisk the xanthan gum into the liquid left over in the slow cooker and use an immersion blender to blend it fully. Allow to simmer and thicken for about 10 minutes while the beef rests.