Recipe Background
Way on down in the Mississippi, they know how to eat, and their food is pretty ding dang hearty. While treating yourself is never an issue, sometimes you want all that flavor without the not-so-great feeling after the fact. Skinny Mississippi Pot Roast makes all your balanced-eating, comfort food dreams come true! You won't have to worry about being hungry after enjoying this tender, juicy, rosy protein. The beauty of it, too, is you can serve it on a salad, with some of your favorite, nourishing sides, or whatever your tastebuds desire! You can feel full and happy and not completely zonked afterward! Skinny Mississippi Pot Roast lets the good times continue, food and all!
Way on down in the Mississippi, they know how to eat, and their food is pretty ding dang hearty. While treating yourself is never an issue, sometimes you want all that flavor without the not-so-great feeling after the fact. Skinny Mississippi Pot Roast makes all your balanced-eating, comfort food dreams come true! You won't have to worry about being hungry after enjoying this tender, juicy, rosy protein. The beauty of it, too, is you can serve it on a salad, with some of your favorite, nourishing sides, or whatever your tastebuds desire! You can feel full and happy and not completely zonked afterward! Skinny Mississippi Pot Roast lets the good times continue, food and all!
Ingredients
- 3-5 pounds beef chuck roast
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 tablespoon dried chives
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried dill
- 6-8 pepperoncini peppers whole
- 1-2 tablespoons pepperoncini pepper juice
- 4 tablespoons ghee
Directions
- Pat the roast dry with a paper towel and generously season all sides with the salt and the pepper.
- Heat the olive oil in a large skillet over medium-high to high heat until hot and shimmering.
- Place the seasoned chuck roast in the skillet and sear until it is a deep golden brown, about 1-2 minutes per side. Transfer the chuck roast to the bowl of the slow cooker.
- Deglaze the skillet over medium-high heat with 1 cup of beef broth and bring to a boil, scraping up all the brown bits from the bottom of the pan.
- Cook the broth until the liquid has reduced by about half, about 2-3 minutes.
- Pour the liquid from the skillet over the chuck roast and sprinkle with the chives, the garlic powder, the onion powder, the dill, the salt, and the pepper.
- Arrange the peppers around the meat and add 1-2 tablespoons of the juice from the pepper jar.
- Top the peppers with the ghee.
- Cover the slow cooker and cook until the meat is fork tender, on low heat for 8-10 hours or on high heat for 5-6 hours. If the meat still feels tough, then put the lid back on and cook for an additional 1-2 hours.
- Taste for seasoning.
- Serve.
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