# Mississippi Pot Roast

Mississippi Pot Roast recipe with peperoncini, served over fluffy white rice.

- Servings: 1 servings
- Total time: 210 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Pat the roast dry and season with salt and pepper.
2. Sear the roast on all sides until golden brown.
3. Sauté onions and carrots with salt, pepper, and dried parsley.
4. Add smashed garlic.
5. Sprinkle flour and cook for 2 minutes, stirring constantly to remove the raw flour taste.
6. Deglaze the pan with red wine.
7. Pour in beef broth and one jar of pepperoncini.
8. Place the seared roast back in the Dutch oven.
9. Add the second jar of pepperoncini.
10. Add bay leaves, cover and bake at 250°F for 3 hours.
11. Prepare Minute Instant White Rice.
12. Shred the roast and serve over rice.

## Equipment

- Dutch oven

## Source

- Original video: https://www.instagram.com/reel/DEyRr-ESV86/?igsh=MTkxZWs0N21yMmRvNw==
- Recipe page: https://www.cliprecipe.com/recipe/5610106f-3471-4939-8b8d-72ae338f6ef3
- Extracted: 2025-01-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt