Mississippi Pot Roast Dairy and Gluten free

 

Mississippi Pot Roast {From-Scratch/Packet-Free}

Yield: 8 servings

 

Prep Time: 15minutes mins

Cook Time: 10hours hrs

Ingredients

• 3 to 4 pound boneless beef chuck roast (see note for other options)
• 1 tablespoon gluten free garlic powder or granulated garlic
• 2 teaspoons gluten free dried parsley
• 2 teaspoons gluten free onion powder or granulated onion
• 1 teaspoon gluten free dried dill weed
• 1 teaspoon coarse salt
• ¼ cup dairy and gluten free beef broth
• ¼ cup liquid from jar of pepperoncini (check for gluten or dairy)
• 2 tablespoons cornstarch
• 1 tablespoon gluten free soy sauce
• 1 tablespoon gluten free Worcestershire sauce (could sub more soy sauce)
• 1 tablespoon beef bouillon paste (optional – see note)
• 4 tablespoons dairy free butter, cut into pieces
• 4 to 6 pepperoncini

Instructions 

• Place the roast in the insert of a 6- or 8-quart slow cooker.
• In a small bowl, combine the garlic powder, parsley, onion powder, dill and salt. Sprinkle evenly over the beef.
• In a small bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce and bouillon paste (if using). Pour over the beef. Turn the beef once or twice to coat in seasonings and liquid.
• Place the butter pieces and pepperoncini on top of beef.
• Cover the slow cooker on cook on low for 8 to 10 hours or high for 4 to 6 hours until the beef is fall-apart tender. Remove the pepperoncini and shred the beef with two forks right in the slow cooker, tossing the beef with the cooking liquid/gravy. Add additional salt, to taste, and toss with the beef and sauce, if needed. Return the pepperoncini to the slow cooker, if desired.
• Keep warm until ready to serve. Serve warm over mashed potatoes or rice or on buns.

• Notes

  Beef Roast: Mississippi pot roast is classically made with boneless chuck roast. This marbled cut of beef does very well cooked low and slow. Boneless chuck roast can render quite a bit of fat after cooking. If you want to minimize the fat, after the cooking time is done, use a fat separator to strain the cooking liquid. You can also experiment using a different cut of beef, like sirloin tip roast, arm roast, or bottom round roast. I’ve had good luck slow cooking all of these types of beef roasts. Because they have less fat, these cuts of beef may put off less liquid while cooking, so keep an eye on the meat so it doesn’t dry out and add extra broth, if needed (or mix up additional sauce from the recipe and add it).

  Extra Gravy: as written, the meat is saucy but there isn’t cups and cups of extra gravy. The “sauce” ingredients can be doubled if you want extra gravy. 

Source: Mel's Kitchen Cafe