Beef, Pork and Lamb

Spicy Mississippi Pot Roast

Pickled jalapenos set the tone for this zesty pot roast, made with plenty of spice. We especially like that it’s a fix-it-and-forget-it slow cooker meal, so you can let the roast cook all day and put the finishing touches on just before dinnertime.

Ingredients

  • 1 boneless chuck roast (3-4 pounds), trimmed
  • Kosher salt
  • freshly ground black pepper
  • ¼ cup all-purpose flour
  • 6 Tablespoons Challenge Lactose Free Clarified Butter with Canola Oil, divided
  • 2 garlic cloves, chopped
  • 2 Tablespoons dried minced onions
  • 1 Tablespoon dried parsley
  • 1 Tablespoon dried chives
  • 1 ½ cups low-sodium beef broth
  • ½ cup pickled jalapeño juice
  • ½ cup pickled sliced jalapeños, drained
  • 6-8 baked potatoes, for serving

Directions

  • 1
    Pat the roast dry and season with salt and pepper. Sprinkle flour all over the surface of the meat and pat it on to make an even coating.
  • 2
    Melt 2 Tablespoons Challenge Lactose Free Clarified Butter with Canola Oil in a large skillet over medium-high heat. Add the roast and brown on all sides, about 5 minutes per side. Transfer to a slow cooker.
  • 3
    In a glass measuring cup, combine garlic, dried onion, dried parsley, dried chives, beef broth and jalapeño juice. Stir to mix then pour over the beef. Top with remaining 4 Tablespoons Challenge Lactose Free Clarified Butter with Canola Oil. Cook on low for 8-10 hours or on high for 4-6 hours, until roast is very tender.
  • 4
    Shred into chunks, submerge into the gravy, add pickled jalapeño slices and let cook another 30 minutes. Serve over a baked potato, spooning extra juice on top.