Mississippi Roast
A simple classic that I've modified with some extra ingredients to give it depth. I serve this over mashed potatoes, garnished with parsley and a side of green beans.
This recipe could easily be adapted for a slow cooker (cook on low after searing 8 hrs) or a pressure cooker (cook at high pressure after searing for 1.5 hrs).
Mississippi Roast
A simple classic that I've modified with some extra ingredients to give it depth. I serve this over mashed potatoes, garnished with parsley and a side of green beans.
This recipe could easily be adapted for a slow cooker (cook on low after searing 8 hrs) or a pressure cooker (cook at high pressure after searing for 1.5 hrs).
Cooking Instructions
- 1
Preheat oven to 325F
- 2
Generously season beef chuck with salt
- 3
Heat a dutch oven with a very light drizzle of oil over high heat. Sear both sides of the chuck.
- 4
Add the onion and garlic to the sides of the pan. Sprinkle the ranch seasoning on top of the roast, crumble the Bou cubes over the meat, arrange the sliced pepperonici, lay the butter in pats on top of the roast, add the thyme and the juice to the sides (I put it on top for the photo, but it will dry out if you leave it there). Cover and roast for 3 hours. Note: if you don't have the 2 Bou cubes, you can use 1 packet of instant jus.
- 5
Remove the thyme and shred the meat and add water as necessary to create a gravy/jus. lay on top of mashed potatoes. Garnish with parsley and extra pepperoncini.
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