Mississippi Pot Roast

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Our recipe for Mississippi Pot Roast is tender, juicy, and comforting, using whole ingredients like fresh herbs, buttermilk, and beef stock, with traditional elements like pepperoncini and butter, all tossed in a Dutch oven and slow-cooked in the oven.

Prep Time10

Cook Time2 15

Total Time12 25

Course: Dinner, Main

Cuisine: American, north american, Southern

Keyword: beef roast, braising, roast beef, slow cooked

Servings: servings

Calories: 418kcal

Author: Philip Lago and Mystique Mattai

Ingredients

3 lb beef roast chuck or brisket
1 teaspoon salt
½ cup all-purpose flour
2 tablespoon olive oil
½ cup butter
1 onion chopped
8 cloves garlic chopped
2 cups beef stock
1 cup buttermilk
¼ cup pepperoncini brine
½ cup dill chopped
½ cup parsley chopped
¼ cup chives chopped
8 pepperoncini
Pepper to taste

Instructions

Preheat oven to 300°F.
Pat the beef dry and season generously with salt and pepper. Roll the beef in flour until it’s lightly, but lightly coated.
Place a Dutch oven over medium-high heat. Add olive oil and once it begins to smoke, carefully place the beef roast in the pot. Sear for 2 minutes, or until the beef is deep brown, turn and repeat with all sides of the beef. Remove the beef from the pot and set aside on a plate.
Without cleaning the pot, return it to medium-high heat. Add the butter and once melted, add the onions and garlic, cooking for 3-4 minutes, stirring often, until softened.
Pour the beef stock, buttermilk and the pepperoncini juice, along with the whole pepperoncini, dill, parsley, and chives. Bring to a simmer, then add the beef.
Cover the pot and transfer to the preheated oven for about 2 hours or until the internal temperature reaches 190-200°F.
Remove the beef and pepperoncini from the pot and place on a cutting board. Place the Dutch oven on the stove over medium-high heat and boil for 10 minutes, until reduced by about ½ an inch. Using an immersion blender, puree the liquid until smooth.
Meanwhile, remove any string or butcher twine from the beef. Using two forks, break up and shred the beef into about 1-inch pieces.
Return the beef and the pepperoncini to the pot and cook until thickened, about 5 minutes more.
Serve over rice or mashed potatoes.

Notes

Scroll up to view a visual walkthrough of the recipe.

Serve this Mississippi Pot Roast with potatoes and carrots, Red Skin Mashed Potatoes, or as part of a larger menu with our Old Fashioned Baked Macaroni and Cheese, Green Bean Casserole, or House Salad.

Searing Tip: If the flour appears it is starting to burn, take the pot off the heat for a minute. When you return the pot to the burner, lower the heat to medium.

Thickness of the sauce: If you find after reducing, there is too much liquid or it is too thin, stir in 1 tablespoon of flour, and simmer for 5 minutes to thicken.

Equipment: We prefer to use enamel cast iron pots for slow-cooking meats. This allows them to brown and develop fond with less risk of burning versus a stainless steel pot, which can get too hot very quickly.

Nutrition