I see Mississippi pot roast recommended a lot in different food groups and have never tried it. My dad brought it up in conversation 2 weeks ago and I thought maybe now was the time to try it.
Most all the classic recipes call for packets of seasonings and pepperoncinis. Something inside of me was saying no, just couldnt get into shopping for a packet of ranch and the rest. So I bought a roast and decided I would do it the usual way I do.
Then here comes Friday, when I took my daughter to a birthday party and low and behold a mom brings up making Mississippi pot roast. It sure felt like a coincidence, as she shared the recipe she utilized didn’t use seasoning packets and said she made a classic and this version side by side and honestly couldn’t taste a difference. What a win, I was stoked!
So without further ado, I encourage you to taste this recipe from The Jam Jar kitchen. It was divine and might be my new go-to every time I buy a chuck roast! We paired with yukon gold garlic mashed potatoes and green beans.
INGREDIENTS
- 3-5 lb beef chuck roast
- 2 tbsp olive oil
- 1 cup beef broth
- 1 tbsp dried chives
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried dill
- 1 tsp salt
- 1 tsp black pepper
- 6-8 pepperoncini peppers, whole
- 1-2 tbsp pepperoncini pepper juice (from the jar)
- 4 tbsp ghee
- salt & pepper
INSTRUCTIONS
- Take the chuck roast out of the fridge. Remove from packaging and pat dry with a paper towel. Generously season all sides with salt and pepper. Set aside.Heat a couple tbsp of olive oil over medium-high to high heat in a large skillet until hot and shimmering.Once oil is hot, place seasoned chuck roast in the skillet. Sear for about 1-2 minutes per side to a deep golden brown. Transfer chuck roast to the bowl of the slow cooker.
- After removing the chuck roast, deglaze the pan over medium high heat with 1 cup of beef broth. Bring to a boil, scraping up all the brown bits from the bottom of the pan continue to cook for 2-3 minutes until the liquid has reduced by about half (doesn’t have to be too exact).Pour the liquid from the skillet over the chuck roast.
- Sprinkle chives, garlic powder, onion powder, dill salt and pepper over the chuck roast. Arrange peppers around the meat and add a couple tbsp of juice from the pepper jar. Then top with 4 tbsp of ghee (or high quality butter).Cover with a lid and cook on low for 8-10 hours or on high for 5-6 hours.The meat will be fork tender when it is done. If it still feels a little tough then put the lid back on and cook for an additional hour or two.
- Serve over mashed potatoes, polenta, rice, mashed cauliflower or on its own. Enjoy!
Elevating Balance 