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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Mississippi Pot Roast
beef
braised
comfort-food
main
slow-cooker
Chuck roast cooked with butter, pepperoncini and their brine until it falls into shreds under a fork, in a sauce that is sharp, salty and unreasonably good.
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RECIPE
Mississippi Pot Roast
Chuck roast cooked with butter, pepperoncini and their brine until it falls into shreds under a fork, in a sauce that is sharp, salty and unreasonably good.
Prep15 mins
Cook480 mins
Total495 mins
Servings8
beef
braised
comfort-food
main
slow-cooker
Ingredients
- 4 lb beef chuck roast
- 1 stick butter
- 12 pepperoncini plus 1/3 cup of their brine
- 1 tbsp onion powder
- 1 tbsp dried dill
- 2 tsp garlic powder
- 2 tsp black pepper
- 1 tbsp kosher salt
Preparation
1
Season the chuck all over and brown it hard in a dry skillet, 4 minutes a side. Chuck has enough fat to brown in its own rendering.
2
Set the roast in the crock and scatter the onion powder, dill, garlic powder and pepper over it.
3
Lay the stick of butter on top and add the pepperoncini with 1/3 cup of their brine. Add no stock — the roast will release plenty of its own.
4
Cook on low 8 hours with the lid on throughout.
5
It is done when a fork twists in the meat with no resistance. If it tugs back, it needs another hour; undercooked chuck is tough, never dry.
6
Shred in the pot, stir through the sauce, and skim the fat cap if it is heavy.
Servings and Nutrition
Number of Servings in Mississippi Pot Roast8
Nutrition for 1 serving (6 oz with sauce)
620Calories (kcal)
48Protein (g)
4Carbs (g)
46Fat (g)
Protein 48.0g31%
Carbs 4.0g3%
Fat 46.0g67%