Mississippi Pot Roast

210 mins
Serves 1
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Directions

  1. 1Pat the roast dry and season with salt and pepper.
  2. 2Pat the roast dry and season with salt and pepper.
  3. 3Pat the roast dry and season with salt and pepper.
  4. 4Sear the roast on all sides until golden brown.
  5. 5Sear the roast on all sides until golden brown.
  6. 6Sear the roast on all sides until golden brown.
  7. 7Sauté onions and carrots with salt, pepper, and dried parsley.
  8. 8Sauté onions and carrots with salt, pepper, and dried parsley.
  9. 9Sauté onions and carrots with salt, pepper, and dried parsley.
  10. 10Add smashed garlic.
  11. 11Add smashed garlic.
  12. 12Add smashed garlic.
  13. 13Sprinkle flour and cook for 2 minutes, stirring constantly to remove the raw flour taste.
  14. 14Sprinkle flour and cook for 2 minutes, stirring constantly to remove the raw flour taste.
  15. 15Sprinkle flour and cook for 2 minutes, stirring constantly to remove the raw flour taste.
  16. 16Deglaze the pan with red wine.
  17. 17Deglaze the pan with red wine.
  18. 18Deglaze the pan with red wine.
  19. 19Pour in beef broth and one jar of pepperoncini.
  20. 20Pour in beef broth and one jar of pepperoncini.
  21. 21Pour in beef broth and one jar of pepperoncini.
  22. 22Place the seared roast back in the Dutch oven.
  23. 23Place the seared roast back in the Dutch oven.
  24. 24Place the seared roast back in the Dutch oven.
  25. 25Add the second jar of pepperoncini.
  26. 26Add the second jar of pepperoncini.
  27. 27Add the second jar of pepperoncini.
  28. 28Add bay leaves, cover and bake at 250°F for 3 hours.
  29. 29Add bay leaves, cover and bake at 250°F for 3 hours.
  30. 30Add bay leaves, cover and bake at 250°F for 3 hours.
  31. 31Prepare Minute Instant White Rice.
  32. 32Prepare Minute Instant White Rice.
  33. 33Prepare Minute Instant White Rice.
  34. 34Shred the roast and serve over rice.
  35. 35Shred the roast and serve over rice.
  36. 36Shred the roast and serve over rice.

Ingredients

  • 2 lbs chuck roast
  • 2 lbs chuck roast
  • 2 lbs chuck roast
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 1 tbsp dried parsley
  • 1 tbsp dried parsley
  • 1 tbsp dried parsley
  • 1.5 tbsp all-purpose flour
  • 1.5 tbsp all-purpose flour
  • 1.5 tbsp all-purpose flour
  • 0.5 cup red wine
  • 0.5 cup red wine
  • 0.5 cup red wine
  • 0.5 cup beef broth
  • 0.5 cup beef broth
  • 0.5 cup beef broth
  • 2 jars whole peperoncini
  • 2 jars whole peperoncini
  • 2 jars whole peperoncini
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 cups Minute Instant White Rice
  • 2 cups Minute Instant White Rice
  • 2 cups Minute Instant White Rice

Equipment

Dutch oven