Mississippi Pot Roast
Ingredients
The roast
-
3½-4
pound
boneless chuck roast
-
to taste
salt
-
to taste
pepper
The seasoning
-
1
tablespoon
onion powder
-
1
tablespoon
garlic powder
The cooking fat
-
1
tablespoon
olive oil
-
2-3
tablespoons
unsalted butter
The aromatics
-
5-6
cloves
smashed garlic
The liquids
-
1
cup
beef broth
-
1
tablespoon
Worcestershire sauce
-
½
cup
pepperoncinis juice/sauce
-
½-1
tablespoon
beef or chicken bouillon
The thickener and garnish
-
1
tablespoon
cornstarch
-
7-8
pepperoncinis (from jarred)
-
1
green onion
(about 2 tablespoons, diced)
-
1
bay leaf
-
2
tablespoons
parsley
Instructions
- Trim excessive fat from the chuck roast, rinse, and pat dry.
- Season the roast with salt and pepper, then rub with half of the onion and garlic powder.
- Refrigerate the seasoned roast for up to 24 hours if desired.
- Heat olive oil in a skillet over medium-high heat and sear the roast for 3-4 minutes on each side.
- Add smashed garlic and butter to the skillet and cook for an additional 2-3 minutes.
- Transfer the roast to a slow cooker and add the garlic from the skillet.
- In the skillet, combine beef broth, Worcestershire sauce, pepperoncini juice, bouillon, and remaining seasonings, then pour into the slow cooker.
- Add pepperoncinis, green onions, bay leaf, parsley, and any optional carrots or potatoes.
- Cover and cook on high for 4-5 hours or low for 8-9 hours until the roast is tender.
Nutrition Facts (estimated)
Servings
6-8
Calories
625
Total fat
41g
Total carbohydrates
5g
Total protein
59g
Sodium
346mg
Cholesterol
219mg
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