Mississippi Pot Roast

Method

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1. Pat the roast dry and season it with the pepper. For a deeper flavour, heat the oil in a large frying pan over high heat and brown the roast for 4 minutes on each side, then lift it into the slow cooker.

   Mark done Start 4 min timer

2. Mix the ranch seasoning ingredients and sprinkle them over the roast. Mix the gravy seasoning ingredients and sprinkle them on top.

   Mark done

3. Lay the butter slices over the roast and tuck the pepperoncini around it. Pour the brine into the slow cooker beside the meat, not over it.

   Mark done

4. Cover and cook on low for 8 hours, or on high for 5 hours, until the roast shreds easily with a fork. Do not add any water or stock.

   Mark done

5. Lift the roast onto a board and shred it with two forks, discarding any large pieces of fat. Stir the juices in the slow cooker, return the meat to it and leave it for 10 minutes to soak them up.

   Mark done Start 10 min timer

6. Serve the meat and juices over mashed potatoes, noodles or rice, with the pepperoncini on the side.

   Mark done

Chef’s Tips

• Do not add water or stock. The roast gives off plenty of its own liquid, and extra dilutes the juices.
• Sear the roast first if you have 10 minutes. The browning adds a roasted flavour that the slow cooker cannot give.
• Use the low setting. High gets there sooner and leaves the meat drier and more stringy, and the connective tissue needs the long, gentle cook.

Common Substitutions & Variations

• Fresh herbs work in place of the dried dill at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Mashed potatoes
• Buttered egg noodles
• Steamed green beans

Storage & Reheating

Keep the meat in its juices in the fridge up to 4 days and reheat gently. Freeze for 3 months. To cook it in the oven instead, use a covered Dutch oven at 150°C for 4 hours.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.