If you’ve been on the internet at all in recent years, you’ve probably seen a recipe for Mississippi Pot Roast. It all started when a couple of Mississippi natives put the recipe in their church cookbook, and it eventually took off, mostly because it’s so darned tasty. The original recipe calls for beef, butter, au jus gravy mix and a package of Hidden Valley Ranch dressing mix, along with pepperoncini peppers. I like to stay away from the dry packet stuff, so I’m sharing a slightly modified version that’s just as flavorful. You can also make this in a slow cooker.
by Mike Hultquist • photos by Patty Hultquist
YIELD 12 servings
ZEST FACTOR medium
PREP TIME 10 minutes
COOK TIME 5–6 hours
1 (3-pound) bonless chuck roast
1 tablespoon salt
1 teaspoon pepper
4 tablespoons flour
3 tablespoons vegetable oil
1 stick butter
1 cup pepperoncini or to taste
3 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon dried dill
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon of your favorite Louisiana-style hot sauce
1 teaspoon buttermilk (optional)
1. Preheat the oven to 250°F.
2. Season the roast with the salt, pepper and flour, making sure to coat all sides.
3. Warm the oil in a large oven-safe pot over medium and sear the roast for 5 minutes, then flip and sear for another 5 minutes. Sear the sides of the roast for a few minutes as well.
4. Remove from the heat and add the butter and pepperoncini. Let the butter melt.
5. In a separate bowl, whisk together the mayonnaise, vinegar, dill, paprika, Worcestershire, hot sauce and buttermilk. Pour into the pot.
6. Cook for 5–6 hours, or until fork-tender. Serve.