Mississippi Pot Roast ❤️🔥 Peperoncini lovers, this one’s for you. It’s tangy, slightly spicy, and irresistibly juicy! Serve it over fluffy Minute Instant White Rice to soak up all those delicious juices, and you’ve got the ultimate cozy winter meal.
1. Pat the roast dry and season with salt and pepper.
2. In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Sear the roast on all sides until a nice crust forms, about 4 minutes per side. Remove from the pan.
3. Reduce the heat to medium-low and add the onion, carrot, salt, pepper, and dried parsley. Sauté for a few minutes, then add a handful of smashed garlic. Cook for another 2 minutes.
4. Sprinkle 1.5 tbsp flour over the vegetables and cook for 2 minutes, stirring constantly, to remove the raw flour taste.
5. Deglaze the pan with 1/2 cup red wine, if using, scraping up the brown bits from the bottom of the pan.
6. Pour in 1/2 cup beef broth and 1 jar of pepperoncini (including the liquid), stirring everything together.
7. Place the seared roast back into the Dutch oven on top of the vegetables, and pour the optional second jar of pepperoncini (including the liquid) over the roast and nestle it into the liquid.
8. Add 2 bay leaves, cover the Dutch oven, and place it in the oven at 250°F for 3 hours.
9. Check for fork tenderness after 3 hours. If not fully tender, cook for an additional 30 minutes.
10. Once the roast is just about done, prepare the Minute Instant White Rice according to package instructions.
11. Remove the roast from the oven and shred. Serve the roast over the rice, spooning the juices and vegetables on top. Enjoy!
