Mississippi Pot Roast

Image courtesy of ChiliPepperMadness.com

Recipe from

Chili Pepper Madness

Prep Time

10 minutes

Cooking Time

5 hours

Total Time

5 hours, 10 minutes

Serves

8

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

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

Roast

Season roast with salt, pepper and flour. Be sure to coat all sides.
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.
Add the butter, pepperoncini’s, and beef broth.
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.
Transfer the tender meat to a bowl with 1 cup of the cooking liquid and shred with forks.

Gravy

Strain the remaining cooking liquid and add to a sauce pan. Heat to medium heat.
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.
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

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