Mississippi Pot Roast

I know what you’re thinking. Does the world need another pot roast recipe? And the answer is yes and it’s this one. You’ve probably seen the phrase “Mississippi Pot Roast” thrown around a lot on Pinterest. And you know, I’m not really sure what the history is behind it or if it is in fact from Mississippi. But I do know I love pepperoncini peppers and that anything with those in it, I want and need in my life. But most of those recipes included powdered ranch packets and unhealthy ingredients, so in hopes of cleaning the dish up a bit I’ve designed a Mississippi pot roast that uses spices and healthy fats to produce similar results. This is a much simpler recipe as well and not nearly as heavy as the traditional recipes appear. I really loved how this one came out and it’s great to stick in the crock pot before work and then come home to a hearty dinner. Who doesn’t love that? Especially this time of year with the weather turning cold, I like slow cooked meats and hearty dinners. I hope you give this one a try, it’s a little something different to serve your family this winter, and absolutely delicious.

Ingredients:

1 chuck roast (2-3 pounds)

1/2 cup solid ghee or 1 stick butter

1 tsp salt

1 tsp dried dill

1 tsp cumin

1/2 tsp onion powder

1/4 cup chicken broth

2 tbsp apple cider vinegar

8-10 pepperoncini peppers, stems removed

Olive Oil for searing

How To:

1. First, pat your meat dry if you haven’t already and rub it down one side with all of your dry seasonings. Pat those spices into that meat. Get weird about it if you have to, just make sure the spices are coating the meat really well.

2. Heat a large skillet with a little olive oil, or if you are using an instant pot you can set it to the sauté function. When the oil is heated, sear the chuck roast in the pan. Brown both sides, about 2-3 min each, until you get some color and a crust stars to form.

3. Next, in a slow cooker or instant pot, place your seared chuck roast in the middle. And add in your pepperoncini peppers, broth, and apple cider vinegar. Place the butter or ghee on top of the meat ( it will melt down as it cooks over the meat in a really scrumptious and seductive way, which is the only way I like my butter to melt (I’ve got jokes).

4. Cook for 8 hrs on low. Or on high for 4-5 hrs.

5. When the meat is done, allow it to cool before removing from the slow cooker and shredding it. Fish out the pepperoncini peppers and scatter across the shredded meat for serving.

6. Optional: Top with 1/4 cup of the liquid in the bottom of the slow cooker before serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s