Slow Cooker (or not) Mississippi Pot Roast
with mashed sweet potatoes / broccoli
Our version of this popular pot roast ditches the packaged gravy and ranch mixes in favor of fresh ingredients. Herbs and pepperoncini provide tangy, slightly spicy notes, while stock and brine create a rich jus while the roast cooks.
Ingredients
- Onions, medium - 1 , chopped
- Garlic - 4 cloves , chopped
- Dill, dried - 2 tsp
- Parsley, dried (opt) - 2 tsp
- Salt - 3/4 tsp
- Black pepper - 1/2 tsp
- Chives, fresh - 2 Tbsp , chopped (sub dried)
- Oil, cooking - 2 Tbsp
- Beef, chuck roast, boneless - 3-4 lbs
- Butter - 2 Tbsp
- Stock, any type - 2 cups
- Pepperoncini brine - 3 Tbsp (from a jar of pepperoncini)
- Pepperoncini - 1/3 cup , sliced (use more or less according to your spice preference, or omit for a less spicy dish)
- Arrowroot powder - 2 Tbsp
- Water - 1/4 cup
- Sweet potatoes - 1 lb , peeled and cubed
- Butter - 3 Tbsp
- Broccoli - 12 oz , florets
- Lemon juice - 2 tsp
Choose Cooking Method
Prep
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Sweet Potatoes / Broccoli / Onions / Garlic - Prep as directed. Store sweet potatoes and broccoli in separate containers. Store onions and garlic together in one container. (Can be done up to 5 days ahead)
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Make seasoning mix - Combine dill, parsley (if using), salt, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
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Slow cook pot roast - Chop the chives. Heat a large saute pan over medium-high heat with cooking oil. Season beef all over with some salt and pepper. Sear beef on all sides until browned, 8 to 10 minutes total. Transfer beef to the bowl of a slow cooker and return pan to the stove. Reduce heat to medium and add butter (portion for pot roast). When butter is melted and bubbling, add onions and garlic to the pan and saute until tender, 3 to 4 minutes. Stir in seasoning mix, then slowly pour in stock and pepperoncini brine and stir well to combine everything. Simmer for 1 to 2 minutes to let the flavors blend. Pour the onion mixture around the beef in the slow cooker and add chives and pepperoncini. Cover and cook until beef is tender and shreds easily, 7 to 10 hours on low or 4 to 6 hours on high. (Can be done up to 5 days ahead)
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Make
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Place sweet potatoes in a large pot of salted water and bring to a boil. Cook potatoes until they are very tender and can be pierced easily with a thin-bladed knife. Using a slotted spoon, remove sweet potatoes from the pot and transfer to a large serving bowl (reserve the water to cook the broccoli).
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Use a potato masher to mash sweet potatoes with butter (portion for sweet potatoes) and some salt. Cover to keep warm.
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Add broccoli to the pot of salted water and return to a boil. Reduce heat and simmer until broccoli is bright green and crisp-tender, ~5 minutes. Drain broccoli and toss with lemon juice. Season to taste with some salt, if needed.
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When pot roast is finished cooking, remove it from the slow cooker and chop or shred it. Transfer to a bowl and cover to keep warm. Whisk together arrowroot powder and water and stir it into the gravy in the slow cooker. Taste and season the gravy with some salt and pepper and keep warm. If making Wednesday’s meal, set aside half of the pot roast and gravy for that meal (store them separately).
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Divide mashed sweet potatoes among serving plates and top with pot roast and gravy. Enjoy with broccoli on the side.
Prep
-
Sweet Potatoes / Broccoli / Onions / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed. Store sweet potatoes and broccoli in separate containers. Store onions and garlic together in one container. (Can be done up to 5 days ahead)
-
Make seasoning mix - Combine dill, parsley (if using), salt, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
-
Chives - Prep as directed.
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Make
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Heat oven to 300 F / 150 C degrees. Situate oven racks to fit a Dutch oven with a lid.
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Place a Dutch oven with cooking oil over medium-high heat. Season beef all over with some salt and pepper. Sear beef on all sides until browned, 8 to 10 minutes total. Transfer to a plate and set aside. Reduce heat to medium and add butter (portion for pot roast). When butter is melted and bubbling, add onions and garlic to the pan and saute until tender, 3 to 4 minutes. Stir in seasoning mix.
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Slowly pour in stock and pepperoncini brine and stir well. Return beef to the pan and nestle it into the cooking liquid. Add chives and pepperoncini and bring to a simmer.
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Cover the pan with a lid and transfer to the oven. Roast until the meat is very tender and easy to shred, 3 to 5 hours, depending on size. Taste and season with some additional salt and pepper, if needed.
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When pot roast is nearly done, place sweet potatoes in a large pot of salted water and bring to a boil. Cook potatoes until they are very tender and can be pierced easily with a thin-bladed knife. Using a slotted spoon, remove sweet potatoes from the pot and transfer to a large serving bowl (reserve the water to cook the broccoli).
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Use a potato masher to mash sweet potatoes with butter (portion for sweet potatoes) and some salt. Cover to keep warm.
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Add broccoli to the pot of salted water and return to a boil. Reduce heat and simmer until broccoli is bright green and crisp-tender, ~5 minutes. Drain broccoli and toss with lemon juice. Season to taste with some salt, if needed.
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When pot roast is finished cooking, remove it from the Dutch oven and chop or shred it. Transfer to a bowl and cover to keep warm. Whisk together arrowroot powder and water and stir it into the gravy in the Dutch oven. Taste and season the gravy with some salt and pepper and keep warm. If making Wednesday’s meal, set aside half of the pot roast and gravy for that meal (store them separately).
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Divide mashed sweet potatoes among serving plates and top with pot roast and gravy. Enjoy with broccoli on the side.
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