Mississippi Pot Roast

Recipe courtesy of Chili Pepper Madness

Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours, 10 minutes

Ingredients

• 3 or 4 lbs. boneless chuck roast
• 1 Tbsp. salt
• 1 tsp. black pepper
• 4 Tbsp. flour
• 3 Tbsp. vegetable oil
• 1 stick butter
• 8 oz. or more of pepperoncini peppers
• 1/2 cup beef broth
• 3 Tbsp. mayonnaise
• 1 Tbsp. apple cider vinegar
• 1 tsp. dried dill
• 1 tsp. paprika
• 1 tsp. Worcestershire sauce
• 1 tsp. Louisiana hot sauce
• 1 tsp. buttermilk
• 2 Tbsp. corn starch
• 3 Tbsp. water

Instructions

Homemade Ranch Dressing

1. In a bowl, whisk together the mayonnaise, vinegar, dill, paprika, Worcestershire, hot sauce and buttermilk.
2. Pour into the crock pot and stir.

Roast

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.
3. Add to a crock pot or slow cooker.
4. Add the butter, pepperoncini’s, 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.

Gravy

1. Strain the remaining cooking liquid and add to a sauce pan. Heat to medium heat.
2. 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.
3. Serve with your favorite mashed potatoes with gravy.

Nutrition

Calories: 271kcal   Carbohydrates: 7g   Protein: 23g   Fat: 17g   Saturated Fat: 6g   Polyunsaturated Fat: 4g   Monounsaturated Fat: 8g   Trans Fat: 1g   Cholesterol: 80mg   Sodium: 1023mg   Potassium: 473mg   Fiber: 1g   Sugar: 1g   Vitamin A: 249IU   Vitamin C: 24mg   Calcium: 30mg   Iron: 3mg