Deeply browned and slow cooked
Mississippi Pot Roast
Deeply browned chuck roast with homemade ranch seasoning, pepperoncini, butter, and concentrated beef cooking liquid.
Cook along with Keto.
Watch the full episode for every technique, texture, and visual cue that makes this recipe work.
Watch the full recipe on YouTubeHow much are you making?
Ingredient amounts below are scaled to 6 servings. Cooking time, temperature, and pan size may still need adjustment.
Homemade Ranch Seasoning
This recipe needs 3 Tbsp. Open the Basic for exact scaled quantities and instructions.
Ingredients
- 3 lb boneless beef chuck roast
- 1½ tsp Diamond Crystal kosher salt
- 1 tsp black pepper
- 1 Tbsp avocado oil
- 8–10 whole pepperoncini peppers
- 4 Tbsp unsalted butter
- 3 Tbsp Homemade Ranch Seasoning — see Homemade Basic
- 2 cups low-sodium beef broth
- ¼ cup pepperoncini brine
- 2 tsp Worcestershire sauce
Directions
- 01
Prepare the Homemade Ranch Seasoning using its linked Homemade Basic recipe.
- 02
Pat the chuck roast dry and season all sides with salt and pepper.
- 03
Sear the roast deeply on all broad sides and major edges, then transfer it to the slow cooker.
- 04
Deglaze the skillet with broth. Add the remaining broth and reduce the full 2 cups to about ½ cup. Stir in the brine and Worcestershire.
- 05
Pour the concentrated liquid around the roast. Add ranch seasoning, pepperoncini, and butter across the top.
- 06
Cook until fork-tender: LOW for 8–9 hours or HIGH for 5–6 hours.
- 07
Remove excess fat, break the beef into large chunks, fold through the juices, and rest covered for 10–15 minutes.