I was never really a picky eater as a kid, but for some reason I had a serious aversion to pot roast. In fact, I disliked it so much that I eventually began to dread the sight of my mom’s Crock Pot. My mom made–and still makes–lots of other delicious things in her slow cooker. So, I’m not sure why the pot roast association was so extreme. Regardless, to this day, when my mom’s Crock Pot appears on the counter (still the same one from when I was a kid!), I get a weird feeling of dread.
It’s funny that still happens because I actually love pot roast now! Why wouldn’t you: It’s a Crock Pot classic for a reason. Hearty, homey, filling, and super easy, it checks off all the boxes of any good slow cooker meal. Just toss a few ingredients in the pot, leave it alone all day, and when you come back, dinner is served. Not only that, but most good pot roast recipes also happen to be super economical. Leftovers will last you at least a few more meals, and they’re so easy to freeze if you don’t feel like eating pot roast for multiple days on end.
This Skinny Mississippi Pot Roast recipe is a lightened-up version of everything you love about this classic slow cooker staple. You only need a few ingredients and even fewer hours in the Crock Pot to get this tasty dinner on the table. And it might be made with clean ingredients, but this slimmed-down recipe still has all the savory, melt-in-your-mouth tenderness that you’ve come to know and love.
Just Three Minutes Prep
Yes, it really only takes three minutes to get our Skinny Mississippi Pot Roast ready! It might even take less time than that, depending on how speedy you are. You just toss your roast into the pot, coat it with a simple seasoning, and pour in a cup of beef broth. That’s it!
You might be wondering how we skinny things up. Well, we start by using lean chuck roast instead of a fattier cut. After it’s slow cooked, you’ll have a warm and tender final product. Then, we achieve the flavor of a classic, savory pot roast by coating the roast with a mixture of tomato paste, onion and garlic powders, chives, parsley, thyme. Finally, it’s slow cooked on high for 4 hours (or, on low for 8 hours). This Skinny Mississippi Pot Roast is a buttery, melt-in-your-mouth meal perfect for busy weeknights.
This savory dish is delicious and filling all on its own. If you’d like to add a side, we’d recommend brown rice, quinoa, or even mashed sweet potatoes. Leftovers also create tender, juicy sandwiches. Serve the sliced meat on a whole grain roll. Top it with banana peppers and a melty slice of low-fat mozzarella for the perfect pot roast sandwich.
Easy, filling, and savory: Skinny Mississippi Pot Roast is the perfect slimmed-down version of the original Crock Pot classic. Your tastebuds (and waistline) will thank you!
Yield: 8 Servings | Serving Size: about 6 ounces cooked beef | Calories: 328 | Total Fat: 12 g | Saturated Fat: 5 g | Trans Fats: 1 g | Fiber: 1 g | Carbohydrates: 6 g | Sugar: 1 g | Protein: 49 g | Cholesterol: 145 mg | Sodium: 531 mg | SmartPoints (Freestyle): 7 |
- 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
- Place the roast in a slow cooker.
- 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.
- 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.
- Slice the beef and serve the sauce over top. Enjoy!