MISSISSIPPI POT ROAST

🧂 Ingredients

• 2 tablespoons cooking oil
• 3-4 pounds beef chuck roast

  boneless
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup butter
• 1 cup yellow onion

  chopped
• 3 tablespoons all-purpose flour

  OR gluten free alternative (corn starch)
• ½ cup liquid from a jar of pepperoncini
• ½ cup water
• 1 tablespoon Better than Bouillon Beef Base*
• ¼ cup sliced pepperoncini

  OR - 5 whole pepperoncini
• 1 tablespoon dried parsley
• 2 ½ teaspoons garlic powder
• 2 teaspoons dried chives
• 2 teaspoons dried dill weed
• 1 teaspoon onion powder

Instructions

• 1 Heat the oil in a skillet over medium heat.
• 2 Season the beef with salt and pepper.
• 3 Add the beef to the hot skillet and sear until golden brown and lightly crusted
  on both sides, about 5 minutes per side.
• 4 Transfer the seared beef to a 5 or 6-quart slow cooker.
• 5 Leave the skillet over the heat.
• 6 Reduce the heat to medium-low and add butter to the skillet.
• 7 Once melted, add onions and cook, stirring, until soft and golden, about 4
  minutes.
• 8 Stir in the flour and cook for 1 minute.
• 9 Meanwhile, heat ½ cup water and dissolve the beef base in the water. 
• 10 Add the water and  ½ cup pepperoncini liquid to the skillet, scraping up the
  browned bits.
• 11 Pour this mixture over the roast in the slow cooker.
• 12 Add the pepperoncini, and the Ranch Herb Blend. Stir everything gently to
  combine.
• 13 Cover and cook on low for 8 to 10 hours until the beef is tender and easily
  shredded.
• 14 Shred & Serve: Transfer the beef to a cutting board and shred with a fork.
• 15 Serve with the cooking liquid drizzled over the top, along side mashed potatoes,
  green beans, and/or salad.
• 16 Sear the Beef: Use the sauté function on the Instant Pot and heat the oil.
  Season the roast with salt and pepper, and sear it on both sides until browned
  (about 5 minutes per side).
• 17 Cook the Onions: Remove the roast and add butter to the pot. Stir in onions,
  cooking until golden. Add flour and stir for 1 minute.
• 18 Deglaze: Add the pepperoncini liquid, scraping up any browned bits. Stir in the
  water and Better than Bouillon.
• 19 Pressure Cook: Add the beef back to the pot along with the pepperoncini and
  Ranch Herb Blend. Secure the lid and set to pressure cook on high for 70
  minutes. Once the time is up, let the pressure release naturally for 10 minutes,
  then quick release the remaining pressure.
• 20 Shred & Serve: Shred the beef as described above and serve with its juices.
• 21 Preheat the Oven: Set your oven to 275°F.
• 22 Sear the Beef: In a Dutch oven, heat oil over medium-high heat on the stovetop.
  Season the roast with salt and pepper, and sear on both sides until browned.
• 23 Cook the Onions: Remove the roast and cook the onions in butter until golden.
  Add flour, stir for 1 minute, then deglaze with pepperoncini liquid.
• 24 Combine: Add the seared roast, water, pepperoncini, and Ranch Herb Blend to the
  Dutch oven. Cover and cook for 5-6 hours, or until the beef is fork-tender.
• 25 Shred & Serve: Shred the beef and serve with its delicious cooking liquid.

Nutrition Info