Mississippi Pot Roast Recipe

🧂 Ingredients

• 1 boneless chuck roast

  cubed/cut into large chunks, about 3 pounds
• 1 tablespoon salt
• 1 teaspoon black pepper
• 4 tablespoons flour

  (optional)
• 3 tablespoons vegetable oil
• 1 stick butter

  (use 1/2 stick for less decadent)
• 8 ounces pepperoncini peppers with their pickling juices

  or more to your preference (I also like to add some pickled jalapenos for extra heat)
• 1/2 cup beef broth

  (or use water)
• 3 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried dill
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 teaspoon your favorite Louisiana style hot sauce
• 1 teaspoon buttermilk

  optional
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions

• 1 Season roast with salt, pepper and flour. Be sure to coat all sides.
• 2 Heat the oil to medium heat in a pan and sear the cubed roast on one side for
  about 5 minutes, then flip and sear another 5 minutes. Sear the sides of the
  roast a couple minutes each as well. Add to a crock pot or slow cooker. Deglaze
  the pan (if desired) with a bit of beef stock, scrape up the browned bits, and
  add to the slow cooker.
• 3 Homemade Ranch Dressing. In a bowl, whisk together the mayonnaise, vinegar,
  dill, paprika, Worcestershire, hot sauce and buttermilk. Pour into the crock pot
  and stir.
• 4 Add the butter, pepperoncinis, and beef broth.
• 5 Cook on LOW for 7-8 hours or on HIGH for 5-6 hours, or until the meat is fork
  tender. Low is recommended for this recipe.
• 6 Transfer the tender meat to a bowl with 1 cup of the cooking liquid and shred
  with forks.
• 7 Strain the remaining cooking liquid and add to a sauce pan. Heat to medium heat.
• 8 Stir the corn starch and water together to form a slurry. Pour into the pan and
  stir, heating, until the mixture thickens into a gravy. Should take a few
  minutes.
• 9 Serve with your favorite mashed potatoes with gravy.

Nutrition Info