Mississippi Pot Roast
Slow-cooked beef chuck roast braised with pepperoncini peppers, beef broth, and butter until fork-tender. The meat absorbs tangy, savory cooking liquid and develops deep caramelized edges.
Ingredients
Method
Pat the beef chuck roast dry with paper towels and season evenly on all sides with salt and black pepper.
Arrange the quartered onion and smashed garlic cloves in the bottom of the slow cooker; lay the beef roast on top.
Pour the beef broth and pepperoncini brine around the roast; scatter the pepperoncini peppers and bay leaves over the top.
Dot the roast with butter pieces; stir the au jus seasoning into the liquid.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef shreds easily with a fork and the onions dissolve into the braising liquid.
Transfer the roast to a serving platter; skim any excess fat from the surface of the cooking liquid if desired.
Spoon the braising liquid and softened peppers over the roast; garnish with fresh chopped parsley and serve.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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