Skinny Mississippi Pot Roast


  • 4 pound lean beef chuck roast
  • 1 teaspoon Kosher salt
  • 1/4 cup tomato paste
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon dried chives
  • 2 tablespoons dried parsley
  • 1 teaspoon dried thyme leaves (not ground)
  • 1 teaspoon dried dill
  • 1 cup beef broth
  • 2 tablespoons cornstarch
  • 3 tablespoons water
    Skinny Mississippi Pot Roast


  1. Place the roast in a slow cooker.
  2. In a small bowl, combine the salt, tomato past, onion powder, garlic powder, dried chives, dried parsley, thyme, and dill. Mix well and spread over the roast. Pour the beef broth around the roast. Cover the slow cooker and cook on high for 4 hours or low for 8 hours.
  3. Carefully remove the roast from the slow cooker and set aside. Whisk together the corn starch and water until smooth. Add the mixture to the liquid left in the slow cooker and stir will. Let the mixture cook on high for about 10 minutes or until thickened.
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