Recipe Background
Celebrate windfalls with a tangy Mississippi Pot Roast, easy on time and full of flavor.
The first time I tried making this Skinny Mississippi Pot Roast, I was celebrating my tax refund with a splurge dinner. Every spring, my kitchen becomes a playground as I savor the thrill of using unexpected rebates for new culinary adventures. I warmed up my skillet that night with a grin, spreading out a beef chuck roast that reminded me of Sunday dinners at grandma's table. The pepperoncini peppers, always nestled in my fridge for a flavor punch, added a hint of tangy mischief that tied everything together. There’s something magical about letting the slow cooker do its thing, transforming tough cuts into fork-tender and flavorful surprises.
I had just received a bounty in the form of ghee, a key player in creating a rich depth of flavor here. Pairing it with a generous sprinkle of dried chives and dill made me feel like a maestro composing a symphony. Remember to pat the roast dry before seasoning to ensure it sears beautifully. During the eight-hour slow-cooking symphony, I nearly burst with anticipation and aroma-infused dreams of a feast. Another tip: always deglaze the skillet with some broth to capture every bit of brisket bliss. My guests couldn’t stop raving, and now this dish is our go-to for celebrations—a warm reminder that sometimes food is the best way to toast life’s little windfalls.
Ingredients
- 3-5 pounds beef chuck roast
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 tablespoon dried chives
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried dill
- 6-8 pepperoncini peppers whole
- 1-2 tablespoons pepperoncini pepper juice
- 4 tablespoons ghee
Directions
- Pat the roast dry with a paper towel and generously season all sides with the salt and the pepper.
- Heat the olive oil in a large skillet over medium-high to high heat until hot and shimmering.
- Place the seasoned chuck roast in the skillet and sear until it is a deep golden brown, about 1-2 minutes per side. Transfer the chuck roast to the bowl of the slow cooker.
- Deglaze the skillet over medium-high heat with 1 cup of beef broth and bring to a boil, scraping up all the brown bits from the bottom of the pan.
- Cook the broth until the liquid has reduced by about half, about 2-3 minutes.
- Pour the liquid from the skillet over the chuck roast and sprinkle with the chives, the garlic powder, the onion powder, the dill, the salt, and the pepper.
- Arrange the peppers around the meat and add 1-2 tablespoons of the juice from the pepper jar.
- Top the peppers with the ghee.
- Cover the slow cooker and cook until the meat is fork tender, on low heat for 8-10 hours or on high heat for 5-6 hours. If the meat still feels tough, then put the lid back on and cook for an additional 1-2 hours.
- Taste for seasoning.
- Serve.
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