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Mississippi Pot Roast

Slow-cooked until perfectly tender, this Mississippi-Style Pot Roast is made with chuck roast, pepperoncinis, and a rich beef broth for an easy, flavor-packed family dinner.
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6
Calories 479kcal

Equipment

Ingredients

  • 2 1/2-3 lbs chuck roast
  • 2 cups beef stock
  • 1 tbsp avocado oil
  • 1 tbsp dried chives
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried dill
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 jar of whole pepperoncinis
  • 6 tbsp butter
US - M

Instructions

  • Preheat your oven to 350°F. Generously season the roast on all sides with salt and pepper.
  • Heat the avocado oil in a large oven-safe Dutch oven over high heat. Once the oil is hot, sear the roast on all sides until deeply browned, about 2-3 minutes per side.
  • Transfer the roast to a plate. Pour in a portion of the beef broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Add the remaining beef broth along with the chives, garlic powder, onion powder, dried dill, salt, and pepper. Stir to combine.
  • Return the roast to the pot. Add the whole pepperoncinis and pepperoncini juice, then place the butter on top of the roast.
  • Cover with a lid and transfer to the oven. Cook for about 2 1/2 hours, or until the roast is fork-tender and easily shreds.
  • Slice or shred the roast and spoon some of the cooking juices over the top before serving. Pair with mashed potatoes and your favorite vegetable.

Nutrition

Calories: 479kcal | Carbohydrates: 3g | Protein: 38g | Fat: 35g | Fiber: 0.3g | Calcium: 50mg | Iron: 4mg