Dairy Free Mississippi Pot Roast with Pepperoncini
Total time8 hr 30 min
Prep time15 min
Cook time15 min
5.0(24)
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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
Chef's tipUse 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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