Mississippi Pot Roast

Mississippi Pot Roast

Mississippi Pot Roast

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Mississippi Pot Roast is one of the easiest, most flavorful meals I have made in a long time thanks to the combination of Italian Herbs and Ranch Seasoning that make an incredibly delicious broth. Combine that with the tangy brine from the pepperoncinis, and you've got yourself an epic combo that (if possible) is even better as leftovers.

Cook it slow in the oven or set it and forget it with 6 hours in the crockpot on medium. Either way, this dish is simple to make and ideal for potlucks.

I won't try to tell you how to eat yours, but I LOVED the meat as a sandwich on a hoagie roll. Try it as a sandwich or get creative in your serving style—the sky's the limit here.

The original dish is known for its simplicity and bold flavors, and our World Spice version brings those flavors to a whole new level.

Yields
6.0 servings
Prep Time Cook Time Total Time
15 min 120 min 135 min
What You'll Need
  • Dutch oven or crockpot
Mississippi Pot Roast

Ingredients

Directions

  1. Preheat your oven to 350°F.
  2. Heat a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Add the vegetable oil and allow it to heat up.
  4. Season the chuck roast with flake salt on all sides.
  5. Sear the roast in the hot oil until it's well-browned on all sides. This should take about 3-4 minutes per side.
  6. Add all of the pepperoncini peppers with the brine to the pot . (You can use as many or as few peppers as you prefer for your desired level of spiciness. If you like it milder, use fewer peppers; for more heat, use more.)
  7. In the same pot, add the Ranch Seasoning, Italian Herbs, and the beef stock. The liquid should come about halfway up the sides of the roast. If needed, add more beef stock or water.
  8. Cover the pot with a lid and place it in the preheated oven. Allow the roast to braise for 2-2.5 hours, or until the meat is tender and easily shreds with a fork.
  9. Remove the Mississippi Pot Roast from the oven and use two forks to shred the meat right in the pot. The peppers and juices will add flavor and make the shredded meat juicy.
  10. Serve the shredded Mississippi roast with the flavorful juices and peppers over mashed potatoes, or as a filling for sandwiches in hoagie rolls.
Mississippi Pot Roast

Mississippi Pot Roast

COOK TIME: 120.0

  1. Preheat your oven to 350°F.
  2. Heat a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Add the vegetable oil and allow it to heat up.
  4. Season the chuck roast with flake salt on all sides.
  5. Sear the roast in the hot oil until it's well-browned on all sides. This should take about 3-4 minutes per side.
  6. Add all of the pepperoncini peppers with the brine to the pot . (You can use as many or as few peppers as you prefer for your desired level of spiciness. If you like it milder, use fewer peppers; for more heat, use more.)
  7. In the same pot, add the Ranch Seasoning, Italian Herbs, and the beef stock. The liquid should come about halfway up the sides of the roast. If needed, add more beef stock or water.
  8. Cover the pot with a lid and place it in the preheated oven. Allow the roast to braise for 2-2.5 hours, or until the meat is tender and easily shreds with a fork.
  9. Remove the Mississippi Pot Roast from the oven and use two forks to shred the meat right in the pot. The peppers and juices will add flavor and make the shredded meat juicy.
  10. Serve the shredded Mississippi roast with the flavorful juices and peppers over mashed potatoes, or as a filling for sandwiches in hoagie rolls.

Mississippi Pot Roast

Mississippi Pot Roast is one of the easiest, most flavorful meals I have made in a long time thanks to the combination of Italian Herbs and Ranch Seasoning that make an incredibly delicious broth. Combine that with the tangy brine from the pepperoncinis, and you've got yourself an epic combo that (if possible) is even better as leftovers.

Cook it slow in the oven or set it and forget it with 6 hours in the crockpot on medium. Either way, this dish is simple to make and ideal for potlucks.

I won't try to tell you how to eat yours, but I LOVED the meat as a sandwich on a hoagie roll. Try it as a sandwich or get creative in your serving style—the sky's the limit here.

The original dish is known for its simplicity and bold flavors, and our World Spice version brings those flavors to a whole new level.

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