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Mississippi Pot Roast - recipe card

Paula Deen Mississippi Pot Roast

  • Author: Anabelle Mclean
  • Prep Time: 15
  • Cook Time: 480
  • Total Time: 495
  • Yield: 4 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American Southern

Description

A deeply savory, tangy slow-braised chuck roast that collapses into tender, shreddable strands. The pepperoncini brine and dry ranch seasoning create a rich, umami-packed gravy with just enough vinegar brightness to cut through the beefy richness.

Ingredients

Scale
  • 3 lb beef chuck roast, well-marbled, patted dry with paper towels
  • 2 tsp kosher salt, divided
  • 1 tsp freshly ground black pepper
  • 2 tbsp neutral oil (avocado or canola), for searing
  • 2 tbsp unsalted butter, cut into 4 pieces
  • 1 packet (1 oz) dry ranch seasoning mix
  • 1 packet (1 oz) dry au jus gravy mix
  • 12 jarred pepperoncini peppers, stems trimmed, plus 1/4 cup pepperoncini brine from the jar
  • 1/2 cup low-sodium beef broth

Instructions

  1. Remove the chuck roast from refrigeration 45 minutes before cooking to allow it to come to room temperature, which promotes even searing. Unwrap the roast and blot it thoroughly on all sides with paper towels until the surface is dry to the touch.
  2. Season the roast generously and evenly on all sides with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper. Press the seasoning gently into the meat so it adheres during the searing process.
  3. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat until a drop of water flicked into the pan sizzles and evaporates immediately. Add the 2 tablespoons of neutral oil and swirl to coat the bottom; continue heating until the oil shimmers and begins to ripple, about 1 to 2 minutes.
  4. Carefully lay the seasoned chuck roast into the hot skillet away from you to avoid splatter. Sear undisturbed for 4 to 5 minutes on the first side, until a deeply browned, crusty exterior forms and the meat releases easily from the pan surface.
  5. Turn the roast using heavy-duty tongs and sear the second side for another 4 to 5 minutes. Briefly sear the remaining edges for 1 to 2 minutes each, including the fat cap side, to render a bit of fat and build additional flavor.
  6. Transfer the seared roast to the insert of a 6-quart slow cooker, placing it fat side up so the melting fat bastes the meat throughout cooking. Do not discard the browned bits in the skillet; they will enrich the final gravy.
  7. Pour the 1/2 cup of beef broth into the still-hot skillet and scrape the bottom with a wooden spoon or spatula to dissolve the browned fond. Let this liquid simmer for 30 seconds, then pour it around—not over—the roast in the slow cooker.
  8. Sprinkle the dry ranch seasoning mix evenly over the top of the roast, followed by the dry au jus gravy mix. Place the 2 tablespoons of butter pieces on top of the roast, spacing them out so they melt down over the seasoned surface.
  9. Arrange the 12 pepperoncini peppers around and on top of the roast, then pour the 1/4 cup pepperoncini brine around the edges of the slow cooker insert. Cover with the lid and set the slow cooker to LOW.
  10. Cook on LOW for 8 hours, or until the roast is fork-tender and shreds with almost no resistance when pulled. Do not remove the lid during the first 7 hours of cooking, as each opening releases heat and adds approximately 20 minutes to the cooking time.
  11. After 8 hours, check for doneness by inserting a fork and twisting gently—the meat should separate easily along natural muscle lines. Turn off the heat and use two forks to shred the roast directly in the cooking liquid, discarding any large pieces of fat or connective tissue.
  12. Taste the cooking liquid and adjust seasoning with additional kosher salt and black pepper if needed. Allow the shredded beef to rest in the juices for 15 minutes with the slow cooker on WARM, so the meat absorbs the liquid and stays moist.
  13. Serve the shredded roast with a generous spoonful of the jus and several pepperoncini pieces. Arrange over mashed potatoes, buttered egg noodles, or creamy polenta to capture every bit of the savory gravy.

Notes

Store leftover shredded beef in an airtight container with its cooking liquid for up to 4 days in the refrigerator. For longer storage, freeze in freezer-safe containers or zip-top bags with enough jus to cover the meat for up to 3 months. Reheat refrigerated leftovers in a saucepan over medium-low heat, stirring occasionally, until warmed through (about 5 to 7 minutes); or microwave in 60-second intervals at 70% power, stirring between intervals. Reheat frozen portions by thawing overnight in the refrigerator, then warming gently on the stovetop until the internal temperature reaches 165°F (74°C). The jus will thicken as it cools; thin with a splash of beef broth if needed.

Nutrition

  • Calories: 623
  • Sugar: 2g
  • Sodium: 1420mg
  • Unsaturated Fat: 15g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 63g
  • Cholesterol: 208mg

Keywords: mississippi pot roast, pot roast recipe, slow cooker roast, chuck roast recipe, pepperoncini beef, ranch seasoning roast, southern comfort food, easy dinner, shredded beef, crock pot roast, beef chuck, weeknight dinner

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Find it online: https://bellesbestbites.com/paula-deen-inspired-mississippi-pot-roast/