Slow Cooker Mississippi-Style Beef Roast with Potatoes & Jalapeños

Preparation Information

• Prep Time: 15 minutes

• Cook Time: 8–9 hours on LOW or 4–5 hours on HIGH

• Total Time: Approximately 9 hours

• Servings: 6–8

• Difficulty: Easy

Ingredients

Main Ingredients

• 3–4 lb (1.4–1.8 kg) beef chuck roast

• 6 medium potatoes, peeled or unpeeled and cubed

• 1 large onion, chopped

• 2–3 jalapeños, sliced

• 4 garlic cloves, minced

• 2 cups beef broth

• 2 tablespoons olive oil

Seasonings

• 1 tablespoon Worcestershire sauce

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon black pepper

• 1 teaspoon salt, or to taste

• ½ teaspoon dried thyme

• ½ teaspoon chili flakes (optional)

Optional Additions

• 1 tablespoon butter

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Prepare the Beef

1. Remove the beef chuck roast from its packaging.

2. Pat it dry using paper towels.

3. Season both sides with salt, black pepper, paprika, garlic powder, and onion powder.

4. Heat olive oil in a large skillet over medium-high heat.

5. Sear the beef for approximately 3–4 minutes per side until nicely browned.

Step 2: Prepare the Vegetables

1. Wash and cut the potatoes into medium-sized chunks.

2. Peel and chop the onion.

3. Slice the jalapeños.

4. Mince the garlic cloves.

5. Place the potatoes, onions, jalapeños, and garlic into the bottom of the slow cooker.

Step 3: Add the Beef

1. Place the browned beef roast on top of the vegetables.

2. Sprinkle thyme and additional black pepper over the roast.

3. Add Worcestershire sauce.

4. Pour beef broth around the meat.

5. Add butter if desired.

Step 4: Slow Cook

1. Cover the slow cooker with its lid.

2. Cook on LOW for 8–9 hours or HIGH for 4–5 hours.

3. Avoid opening the lid frequently.

4. Cook until the beef is fork-tender and easily pulls apart.

Step 5: Shred the Beef

1. Carefully remove the cooked roast.

2. Transfer it to a large plate or cutting board.

3. Use two forks to shred the beef into bite-sized pieces.

4. Return the shredded beef to the slow cooker.

5. Mix gently with the potatoes, jalapeños, onions, and cooking juices.

Step 6: Prepare the Gravy

1. If you prefer thicker gravy, remove some cooking liquid.

2. Mix cornstarch with cold water until smooth.

3. Stir the mixture into the slow cooker.

4. Cook uncovered for another 10–15 minutes until thickened.

Step 7: Serve

1. Spoon the potatoes into serving bowls.

2. Add generous portions of shredded beef.

3. Pour the rich cooking gravy over everything.

4. Garnish with fresh parsley.

Serve hot and enjoy!

Nutritional Information

Estimated per serving, assuming 8 servings.

Nut Information (Q/S)

Allergy Note: This recipe contains no intentionally added tree nuts or peanuts. Check beef broth, Worcestershire sauce, and seasoning labels for allergen warnings and cross-contact.

Helpful Tips

• For extra tenderness: Choose beef chuck roast with good marbling.

• For more heat: Add extra jalapeños or chili flakes.

• For richer flavor: Brown the beef before slow cooking.

• For thicker gravy: Use the cornstarch slurry.

• For meal prep: Refrigerate leftovers in airtight containers for up to 3–4 days.

• Freezing: Freeze cooled beef and vegetables for up to 3 months.

Final Result: Beautifully tender shredded beef, soft golden potatoes, spicy jalapeños, and rich homemade gravy. A hearty, comforting slow cooker dinner the whole family can enjoy!