Start by placing a well-trimmed 3-pound chuck roast in the bottom of a 6-quart slow cooker.

Evenly sprinkle dried parsley, granulated garlic powder, onion powder, and kosher salt over the roast, pressing gently into the meat.

Pour half a cup of beef broth carefully around the roast, making sure it doesn’t wash off the seasoning.

Scatter eight pepperoncini peppers around and on top of the roast.

Top the seasoned roast with three tablespoons of cold butter positioned evenly over the surface.

Cover the slow cooker with its lid and set it to cook on high for 6–7 hours or low for 8–10 hours.

Once the roast is fully cooked and tender, remove it from the cooker and shred the meat directly in the flavorful juices.

For a thicker sauce, mix one tablespoon of cornstarch with cold water and stir it into the cooking liquid after shredding the meat.

Serve your Mississippi Pot Roast hot, either as a plated dish alongside creamy mashed potatoes or on soft sandwich rolls.