Main Dishesbillyparisi5.0
Mississippi Pot Roast
My Mississippi Pot Roast is made with real ingredients—no packets—featuring fall-apart beef and a rich, pepperoncini gravy everyone loves.
👥 6 Servings⏱️ Prep & Cook: 4h⏳ Prep: 30 min🔥 Cook: 3h 30m👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- pot
📝 Preparation Steps
1
Optional: Pat the chuck roast down on all sides with a paper towel. Transfer it to a rack over a sheet tray and generously season it on all sides with coarse salt and freshly cracked pepper. You will use approximately 1 to 1 ½ tablespoons of salt. Place it uncovered in the fridge for ⏱️ 4 hours and up to ⏱️ 24 hours to dry-brine. If you don’t do this step, simply season with salt and pepper before searing.
2
When you’re ready to cook, preheat the oven to 325° F, and add the oil or tallow to a large rondeau over medium-high heat until it begins to smoke lightly. Place the dry-brined beef chuck roast in the pan and sear for 3 to ⏱️ 4 minutes on all sides, or until well browned. Set the roast to the side.
3
Add the onions to the pot, gently season with salt to help draw out moisture, and sauté over medium heat for ⏱️ 5 minutes. Then turn the heat down to low and cook, stirring occasionally, for ⏱️ 10 minutes or until well browned.
4
Then mix in the garlic and cook just until fragrant, about 30 to ⏱️ 45 seconds.
5
Stir in the anchovy paste and cook over low heat for 3 to ⏱️ 4 minutes.
6
Deglaze with beef stock, then add in the Worcestershire sauce, molasses, butter, pepperoncinis, and pepperoncini brine.
Worcestershire sauce1 teaspoons
7
Season with salt and pepper, return the seared roast to the pan, cover, and place on the lower-middle oven rack. Roast at 325°F for 3–3½ hours, or until fork-tender.
8
When it’s done, remove it from the oven. Using two forks, break up the roast into large chunks, or smaller if you’d like.
9
Add the vinegar, soy sauce, dill, and lemon juice, and mix until combined.
soy sauce1 teaspoon
10
Rest for ⏱️ 10 minutes and then serve.
Nutrition Facts
calories
700 kcal
fat Content
53 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
428 mg
protein Content
53 g
trans Fat Content
2 g
cholesterol Content
224 mg
carbohydrate Content
4 g
saturated Fat Content
24 g
unsaturated Fat Content
29 g
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