Mississippi Pot Roast (Pepperoncini Chuck Roast)

Directions

• Before We Start

  This dish can be made all in the same day but for best results, we recommend, seasoning the meat with salt and pepper (Step 1) the night before.
  
  MSG: Optional but highly recommended for crazy umami (savory) flavor.
  Pepperoncini: Use mild precut into rings that come in a jar. The brine is the pepperoncini liquid that is in the jar.
  Salt Amounts: You generally want to salt this like you would a steak, but with a little less. Our salt amounts are based on a 3.4 lb chuck roast. So adjust the salt up or down depending on the size of your roast.

• Preheat the oven

  Preheat oven at 325°F (160°C)

• Create the base

  In a medium sized bowl combine the MSG, onion granules, garlic granules, and smoked paprika. In a small pitcher, mix hot water with beef bouillon. Add the liquid with the dry ingredients and whisk to combine.

• Sear the Chuck Roast

  Heat beef tallow or oil in a Dutch oven over medium-high heat. When the pan is hot and starting to smoke slightly, sear roast on all sides until deeply browned, about 3–5 minutes per side and about 45 seconds on each edge. Set meat aside.
  
  In the same pan, reduce temp to medium-low then add sliced onion and cook until just starting to soften and browned slightly stirring frequently. About 5 mins.

• Combine the Liquids

  Pour the pepperoncini brine into the pot and stir, scraping any bits off the bottom of the pan. Cook for another 1-2 minutes.
  
  Add in your liquid base, pepperoncinis, and the bay leaves. Increase the heat to high, stir gently and bring the contents of the pot to a low boil on the stovetop.

• More Butter, More Better

  Once bubbling, turn off the heat and add the roast back in along with any juices on the plate.
  
  Slice the butter into 4 pieces and top the roast with the butter, and cover it with an oven safe lid.

• Braise Low and Slow

  Transfer the covered pot to a preheated oven at 325°F (160°C). Cook for 2.5 to 3.5 hours, or until the roast is fork-tender and shreds easily. We are normally pulling it out around 3 hours.
  If it doesn’t pull apart easily, it needs more time.
  
  NOTE: It is a good idea to check the roast after 2 hours. If the bottom looks close to dry, add another 1/2 cup of water to the pot to prevent burning during the remaining portion of the cook.

• Just Start Shredding Like You’re Van Halen

  Remove from the oven. Using a fork, shred the meat into the juices and top with a few more pepperoncinis. Serve hot over mashed potatoes, cauliflower puree, or in sandwiches.