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.
- 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
1Pat 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.
2Melt 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.
3In 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.
4Shred 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.