Mississippi Pot Roast

Mississippi pot roast

What you'll need:

• 3 lb chuck roast

• 1/2 stick of kerrygold garlic and herb butter

• 1 yellow onion ( cut into strips)

• 5 garlic cloves

• 2 tsp of better than bouillon beef base

• 4 cups of beef broth or stock

• 1 packet of ranch seasoning

• 1 packet of au jus gravy seasoning

• 8-10 whole peppercionis + a hefty splash of the juice

• 1.5 cups of carrots ( cut into rounds)

• Salt and Pepper

• 2 tbsp avocado oil

• chives for garnish

  
  

Directions:

1. Preheat oven to 325.

2. Pat dry your chuck roast with a paper towel. Season generously with salt and pepper on all sides.

3. To a dutch oven on medium high add your oil , once heated add the chuck roast & sear on all sides for 2-3 minutes or until browned. Remove and set aside.

4. Add garlic and herb butter to the dutch oven, once melted add onions, garlic , pinch of salt and better than bouillon beef base and saute until garlic is fragrant

5. Add 2 cups of beef broth making sure to scrape the bottom of the pot.

6. Add in ranch seasoning, au jus seasoning, pepperoncini, a hefty splash of the pepperoncini juice and carrots.

7. Add the chuck roast in the pot and the rest of the beef broth.

8. Cover and bake in the oven at 325 for 3-3.5hrs or until the meat is tender and falls apart.

9. Remove the chuck roast and shred.

10. Add the beef back to the pot and let it cook for another 2-3 mins.

11. Serve with mashed potatoes and enjoy!