Description
This easy Mississippi Pot Roast combines chuck roast, onions, garlic, a homemade ranch seasoning, and tangy pepperoncini peppers.
Ingredients
Scale
- 4–5 pound chuck roast
- 1 teaspoon salt
- 2 tablespoons avocado oil
- 3/4 cup low sodium beef broth
- 1 medium yellow onion, thinly sliced
- 5 cloves garlic, smashed
- 2 teaspoons dried dill weed
- 2 teaspoons dried parsley
- 1/2 teaspoon black pepper
- 1 dried bay leaf
- 1/2 tablespoon Worcestershire sauce
- 8 pepperoncini peppers
- 1/3 cup pepperonicini juice
Gravy
- 1/2 cup low-sodium beef broth
- 1 tablespoon arrowroot starch
Instructions
- Heat a large cast iron skillet oven over medium-high heat.
- While the skillet is heating, pat the chuck roast dry with paper towels. Next, sprinkle half a teaspoon of salt onto one side of the chuck roast.
- Once the skillet is hot, add the avocado oil. Next, place the chuck roast in the skillet salt side down. Sprinkle the remaining salt on the other side of the beef.
- Sear the beef for 6-8 minutes on each side until it has developed a golden brown crust. Remove the beef from the skillet and transfer it to the slow cooker.
- Lower the skillet heat and add 1/4 cup of beef broth to deglaze the pan. Next, add the sliced onions and smashed garlic. Cook for 2-3 minutes.
- Pour the onion and garlic mixture over the beef in the slow cooker.
- Next, sprinkle the dried dill, parsley, and black pepper over the beef. Then, add the bay leaf, Worcestershire sauce and pepperonici peppers.
- Pour the remaining beef broth and pepperoncini juice over the beef. Cover and cook on low for 8-10 hours or on high until 5-6 hours until the beef is fork tender and easy to shred.
- Once tender and finished cooking, remove the beef and peppers from the slow cooker and transfer to a cutting board. Use two forks to gently shred the beef.
- Make the gravy: Whisk together 1/2 cup of beef broth and 1 tablespoon arrowroot starch until well combined. Pour the mixture into the slow cooker and cook on high for 5-10 more minutes until the gravy begins to thicken.
- Return the beef to the slow cooker and gravy. You can also return the peppers if you like.
- Serve the beef and gravy over mashed potatoes or serve the shredded beef on toasted brioche buns. Enjoy!
