Dairy Free Mississippi Pot Roast with Pepperoncini

Total time8 hr 30 min

Prep time15 min

Cook time15 min

5.0

(24)

Dairy Free Mississippi Pot Roast with Pepperoncini

About Fig

Fig 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 →

Ingredients

6 servings

3 ½ lb boneless beef chuck roast
1 tsp kosher salt
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!