Slow Cooker (or not) Mississippi Pot Roast
with mashed potatoes / green peas
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 flour create a rich gravy while the roast cooks.
Ingredients
- Onions, medium - 1 , chopped
- Garlic - 4 cloves , chopped
- Flour, all-purpose - 3 Tbsp
- 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)
- Potatoes, russet - 1 lb , peeled and cubed
- Butter - 1 Tbsp
- Yogurt, plain or Greek - 1/4 cup (low fat or fat free are fine)
- Milk, any type - 2 to 4 Tbsp (sub water or stock)
- Peas, frozen - 2 cups
- Butter - 1 Tbsp
Choose Cooking Method
Prep
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Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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Make seasoning mix - Combine flour, 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 until no dry spots remain. Slowly pour in stock and pepperoncini brine and stir well to break up any lumps. Simmer for 1 to 2 minutes, or until slightly thickened. 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. Taste and season with some additional salt and pepper, if needed. (Can be done up to 5 days ahead)
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Potatoes - Prep as directed.
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Make
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Place potatoes in a large pot of well-salted water and bring to a boil. Cook potatoes until they are very tender and can be pierced easily with a thin-bladed knife. Drain the potatoes into a colander and allow them to sit and release steam for ~5 minutes.
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Return drained potatoes to the pot and add butter (portion for potatoes) and yogurt. Mash the potatoes with the butter and yogurt until smooth. Add milk, 1 tablespoon at a time, until they reach your preferred consistency. Taste and season with some salt and pepper.
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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. Reserve the gravy in the slow cooker 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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Cook frozen peas according to package directions. When peas are finished cooking, stir in butter (portion for peas). Taste and add some salt, if you'd like.
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Divide mashed potatoes among serving plates and top with pot roast and gravy. Enjoy with buttered peas on the side.
Prep
-
Onions / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)
-
Make seasoning mix - Combine flour, dill, parsley (if using), salt, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
-
Potatoes / Chives - Prep as directed.
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Make
-
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 until no dry spots remain.
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Slowly pour in stock and pepperoncini brine and stir well to break up any lumps. 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 potatoes in a large pot of well-salted water and bring to a boil. Cook potatoes until they are very tender and can be pierced easily with a thin-bladed knife. Drain the potatoes into a colander and allow them to sit and release steam for ~5 minutes.
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Return drained potatoes to the pot and add butter (portion for potatoes) and yogurt. Mash the potatoes with the butter and yogurt until smooth. Add milk, 1 tablespoon at a time, until they reach your preferred consistency. Taste and season with some salt and pepper.
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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. Reserve the gravy in the Dutch oven 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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Cook frozen peas according to package directions. When peas are finished cooking, stir in butter (portion for peas). Taste and add some salt, if you'd like.
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Divide mashed potatoes among serving plates and top with pot roast and gravy. Enjoy with buttered peas on the side.
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