Dairy Free Mississippi Pot Roast with Pepperoncini

Total time8 hr 30 min

Prep time15 min

Cook time15 min

Dairy Free Mississippi Pot Roast with Pepperoncini

This slow-cooked chuck roast turns fall-apart tender after a long, low braise, soaking up the tangy punch of pepperoncini brine and the savory depth of ranch and au jus seasonings. A hard sear up front locks in a deep brown crust before the roast settles into the slow cooker for eight hours, and by the end it shreds effortlessly with two forks. Whole pepperoncini peppers get spooned right over the shredded beef, giving every bite a bright, vinegary kick that cuts through the richness. Ladle the pan juices over the top and you've got a saucy, deeply flavored roast that's perfect piled over mashed potatoes, egg noodles, or crusty bread. It's an easy, low-effort dinner that fits neatly into a dairy free meal plan without sacrificing any of that classic Mississippi pot roast flavor.

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Ingredients

6 servings

3 ½ lb boneless beef chuck roast
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
See all
½ 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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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.

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