Melt-In-Your-Mouth Mississippi Pot Roast (Slow Cooker!)

Ingredients

3 pounds chuck roast, trimmed
3 teaspoons dried parsley
2 teaspoons granulated garlic powder
2 teaspoons onion powder
1 ½ teaspoons kosher salt
½ cup beef broth
8 pepperoncini
3 tablespoons cold butter

Instructions

Place the chuck roast in a 6-quart slow cooker. Sprinkle the dried parsley, garlic powder, onion powder and salt evenly over all sides of the roast, patting any excess into the meat. Pour the beef broth around the sides, sprinkle the pepperoncini around, and place the butter on top of the roast.
Cover and cook on high for 6-7 hours, or low 8-10, or until the roast shreds easily. Shred the meat with two forks and serve with the accumulated juices (au jus). If the beef is not fall-apart tender, it means you haven’t cooked it long enough. Simply had 30 minutes of cook time until the beef is tender and shreddable.