Seed Oil Free Mississippi Pot Roast with Pepperoncini

Total time8 hr 30 min

Prep time15 min

Cook time15 min

5.0

(24)

Seed Oil Free Mississippi Pot Roast with Pepperoncini

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Ingredients

6 servings

3 ½ lb boneless beef chuck roast
1 tsp kosher salt
½ tsp black pepper
2 tbsp vegetable oil
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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.

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