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Mississippi Pot Roast Recipe

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This recipe for Mississippi Pot Roast is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boneless chuck roast (3-4 lbs)
1/4 cup flour
Salt & pepper to taste
3 Tbsp. canola oil
4 Tbsp. butter
1 jar whole pepperoncini w/ 1/3 cup of juice
4-8 sliced jalapenos (jar or can) (Tara uses 6)
1 Tbsp. of jalapeno juice
2 Tbsp. mayonnaise
2 tsp apple cider vinegar
1 Tbsp. dried dill
1 tsp. paprika
Fresh parsley for garnish
Directions:
Directions:
PREPARATION
1. Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.

2. In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.

3. Transfer the meat to a Crock-Pot and top with butter and pepperoncini and jalapenos.

4. Cover the Crock-Pot and set it to low.

5. In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.

6. Spread over the meat, and cook on low for 8 hours.

7. Remove the roast and shred with two forks.

8. Remove juice from crock pot and cool in refrigerator 45 minutes to an hour. When cool, in Magic Bullet mix with 3 T flour

9. Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh parsley.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
15-20 mins
Personal Notes:
Personal Notes:
This recipe was found on Pinterest. I made it a few times and then added some additional ingredients. So far, this is the best pot roast recipe I have found to date. ENJOY!!!!

We like more "juice" with our roast, so take juice out and let sit for 45 minutes or so to cool. Add 3 Tbsp. flour and add pack to crock pot. Pull out some pepperoncinis and jalapenos to place on meat serving.

I also made a brown gravy mix and add some to the juices to increase.

 

 

 

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