Mississippi pot roast is a recipe that always gets shared, and for good reason. The recipe itself is easy to assemble, with the hardest part being the waiting, as your house slowly fills with the wonderful smells of the meal to come.
This recipe is a mix of All Recipes.com, Salt and Lavender.com, New York Times.com and my own experimentation.
Clay Coyote’s Flameware Dutch Oven, Tagine or Bread Baker (remember to start the stoneware Bread Baker in a cool oven and let it preheat with the oven) would be great choices to make the pot roast in.
You will need:
- 1 (3-4 lb) chuck roast
- 1/2 of a 12 oz jar of pepperoncini
- 1/2 the juice from the 12 oz pepperoncini jar
- 1/2 a stick of unsalted butter
- 1 packet au jus mix
- 1 packet ranch dressing mix
The New York Times recipe calls for a few more ingredients and and just a little bit more set up, but it is worth it. This version of the recipe calls for the roast to be lightly dusted in flour and seared on all sides, before adding the other ingredients and letting it slowly roast.
It calls for:
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons salt
- 1/4 cup of all purpose flour
- 3 tablespoons of a neutral oil
Preparation steps:
- The first step of the recipe is pre-heating your oven to 275° F, and moving your oven rack to make sure you have space for your chosen cooking vessel. (remember to preheat your bread baker with the oven if you are using one)
- If you are choosing to sear your roast move onto step 3 or if you are skipping the sear, just move onto step 4.
- Rub salt and pepper onto all sides of your roast, then lightly coat it on all sides with the flour. Heat your neutral oil in your Flameware Dutch Oven or Tagine bottom on your stovetop burner. Add your pot roast and brown on all sides. Once browned, remove your cooking vessel with pot roast from the heat, and let cool for a couple minutes.
- Add all the remaining ingredients into your cooking vessel with the pot roast. Cover and place into the 275° F oven. Let cook low and slow for 4 hours. The roast should be fork tender, and readily shred.
Some versions of this recipe call for the entire jar of pepperoncini and liquid to be added, more or less butter or full or half packets of ranch and au jus. It all depends on personal taste. 1/2 a jar of liquid and pepperoncini is a good place to start, and adjust from there. I like to serve the roast with mashed or baked potatoes, and your choice of vegetable side, most of the time I end up going with green beans.
