Slow Cooker (or not) Mississippi Jackfruit "Pot Roast"
with mashed potatoes / green peas
Our vegetarian version of this popular pot roast features slow-cooked jackfruit. We've also ditched 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.
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
- Jackfruit (20 oz / 567 g) - 2 cans , drained and rinsed
- Chives, fresh - 2 Tbsp , chopped (sub dried)
- Butter - 2 Tbsp
- Stock, any type - 2 cups
- Soy sauce, low-sodium - 2 Tbsp
- 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 jackfruit - Drain and rinse the jackfruit and chop the chives. Heat a saute pan with butter (portion for jackfruit) over medium heat. 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 stir well to break up any lumps. Simmer for 1 to 2 minutes, or until slightly thickened. Pour the onion mixture, jackfruit, chives, soy sauce, and pepperoncini into the slow cooker and stir to combine. Cover and cook until jackfruit is tender and shreds easily, 6 to 8 hours on low or 4 to 5 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 jackfruit is finished cooking, remove it from the slow cooker with a slotted spoon 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 jackfruit 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 jackfruit 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)
-
Jackfruit - Drain and rinse.
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Potatoes / 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 over medium heat and add butter (portion for jackfruit). 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 soy sauce and stir well to break up any lumps. Add jackfruit 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 jackfruit is very tender and easy to shred, 1 to 1 1/2 hours. Taste and season with some additional salt and pepper, if needed.
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When jackfruit 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 jackfruit is finished cooking, remove it from the Dutch oven with a slotted spoon 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 jackfruit 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 jackfruit and gravy. Enjoy with buttered peas on the side.
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