Mississippi Pot Roast Recipe

Name: Mississippi Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless chuck roast (3 to 4 lbs.); 1/4 cup flour; salt & pepper; 3 tablespoons canola oil; 4 tablespoons butter; 10 pepperoncini peppers; 2 tablespoons mayonnaise; 2 teaspoons apple cider vinegar; 1/4 teaspoon dried dill; 1/8 teaspoon paprika; fresh parsley (to garnish)

Servings: persons

1 boneless chuck roast (3 to 4 lbs.)
1/4 cup flour
salt & pepper
3 tablespoons canola oil
4 tablespoons butter
10 pepperoncini peppers
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/4 teaspoon dried dill
1/8 teaspoon paprika
fresh parsley (to garnish)

1
1. Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.
2
2. In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
3
3. Transfer the meat to a Crock-Pot and top with butter and pepperoncini.
4
4. Cover the Crock-Pot and set it to low.
5
5. In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
6
6. Spread over the meat, and cook on low for 8 hours.
7
7. Remove the roast and shred with two forks.
8
8. Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh parsley.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 boneless chuck roast (3 to 4 lbs.), 1/4 cup flour, salt & pepper, 3 tablespoons canola oil, and more.

Yes, Mississippi Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mississippi Pot Roast

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