Healthy Mississippi Pot Roast
The “Mississippi Pot Roast” has been all the rage on the internet for quite some time now. And while we love meals that deliver BIG FLAVOR, I am still looking to limit our chemical/processed food intake. With that in mind I decided to experiment a little. And what I came up with has to be one of the most simple weeknight dinners you will ever make. No lie, this recipe has 3 ingredients. I decided to mix my own Montreal Steak Seasoning and I will include the recipe for that in a separate blog post. The result is delicious!
Meet the Healthy Mississippi Pot Roast
Since we are only using three ingredients we want to get the most out of each of them. You will want to liberally season both sides of your chuck roast with Montreal Steak Seasoning. Then you will want to brown it in a 12″ skillet over medium high heat. Next, move your roast to your slow cooker crock.
After you brown your roast you are going to deglaze your pan with water. Simply pour water into your warm pan and scrape up the browned on bits with a spoon.
Pour this delicious liquid over your roast.
Now add your final ingredient to the crock of your slow cooker, your pepperoncini peppers! Include the brine and the peppers, we want all of that flavor! Place your crock in your slow cooker and cook on low for 10-11 hours.
Remove your peppers to a small bowl and your roast to a plate. The roast should fall apart it is so tender. You will want to remove any fat left in the roast and discard.
Pour the au jus from the slow cooker into a fat separator like the one pictured above. I love the OXO Good Grips Fat Separator. Removing the excess fat from the Au Jus is another way to make this a Healthy Mississippi Pot Roast.
Here is a full length how-to video for making the Healthy Mississippi Pot Roast. Hop over to YouTube and watch it. There you can subscribe to my page and see my other videos.
Healthy Mississippi Pot Roast
Equipment
- Slow Cooker
- 12" Skillet
- Tongs
Ingredients
- 4-5 lb beef chuck roast
- McCormick Montreal Steak Seasoning
- 16 Oz Vigo Pepperoncini Greek Peppers or your favorite brand-check the label for artificial colors
Instructions
- Liberally season the chuck roast on both sides with steak seasoning. Heat 12" skillet to medium high. Lightly oil your pan.
- Brown your roast on both sides. This will take about 5 minutes each side.
- Move roast to slow cooker or plate. Use 1/2 a cup of water to deglaze the pan. You will need a flat ended wooden spoon to scrape all of the stuck on seasoning off of the pan. You want all of this “fond” in your slow cooker. This extra step and time will make for an amazing flavor in the end.
- Move your roast to the slow cooker. Pour pan drippings over meat. Pour entire jar of peppers, with brine, over your roast. Place lid on slow cooker and set to LOW. Cook on Low for 10 hours.
- At the end of 10 hours. Remove peppers to a bowl and set aside. Remove meat to a plate. Pour Au Jus into a fat separator or skim with a ladle to remove excess fat. Pour into a separate container for serving.
- Shred roast with 2 forks. Making sure to remove any excess fat to a trash bowl. Return the meat to the slow cooker.
- Serve with crusty French baguette, mashed potatoes or roasted vegetables.
My recipe for Homemade Montreal Seasoning will be in a separate post. I hope you enjoy this flavorful roast and share it with your friends and family. XO Lara
