Mississippi Pot Roast
🇺🇸 United States · Mississippi
Ingredients
- 3½-4 lbs chuck roast
- salt and pepper, to taste
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon olive oil
- 5-6 cloves garlic, smashed
- 2-3 tablespoons unsalted butter
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- ½ cup pepperoncini juice (from the jar)
- ½-1 tablespoon beef bouillon (or chicken bouillon)
- 1 tablespoon cornstarch
- 7-8 pepperoncini peppers, from the jar
- 1 green onion, diced
- 1 bay leaf
- 2 tablespoons parsley, chopped
Steps
- Trim excess fat from the roast, rinse, and pat dry with paper towels.
- Season the roast with salt and pepper, then rub with half of the onion powder and garlic powder. For best flavor, refrigerate up to 24 hours before cooking.
- Heat olive oil in a skillet over medium-high heat. Sear the roast for 3-4 minutes per side until browned.
- Add the smashed garlic and butter to the skillet, and cook for another 2-3 minutes.
- Transfer the roast to a slow cooker. Add the beef broth, Worcestershire sauce, pepperoncini juice, remaining onion and garlic powder, beef bouillon, pepperoncini peppers, and bay leaf.
- Cover and cook on low for about 8 hours, or on high for 4 hours, until the roast is very tender.
- Remove the roast and shred it with two forks, discarding the bay leaf.
- Mix the cornstarch with a little water to make a slurry, then stir into the cooking liquid to thicken it into a gravy.
- Return the shredded meat to the slow cooker and mix with the gravy.
- Garnish with diced green onion and chopped parsley before serving.
Notes
Also known as 'faux pot roast,' this dish is a modern Southern classic named after its state of origin, popularized in the 2000s using ranch seasoning, butter, and pepperoncini peppers for a tangy, savory pot roast.
Source: www.africanbites.com