Breastfeeding Friendly Mississippi Pot Roast with Pepperoncini
Total time8 hr 30 min
Prep time15 min
Cook time15 min
5.0(24)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
- 3 Ā½ lb boneless beef chuck roast
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp vegetable oil
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 4 tbsp unsalted butter, cut into pieces
- 8 whole pepperoncini peppers (from a jar), plus 2 tbsp brine from the jar
- 2 tbsp pepperoncini brine
For serving
- mashed potatoes, egg noodles, or crusty bread, for serving (optional)
Instructions
- 1
Pat the chuck roast dry with paper towels and season all over with the salt and pepper.
- 2
Heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 4 minutes per side until a deep brown crust forms on both sides. Transfer the roast to a 6-quart slow cooker.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!