Dairy-Free Mississippi Pot Roast
Delight in the rich, savory flavors of Dairy-Free Mississippi Pot Roast, a wholesome spin on the classic comfort food that caters to dairy-free diets without sacrificing depth of taste. This slow-cooker recipe features a tender, succulent chuck roast infused with a robust spice blend of garlic powder, smoked paprika, and dried dill, complemented by tangy pepperoncini peppers and their vibrant brine. A colorful medley of carrots, celery, and onions adds hearty texture, while beef broth ties everything together with a luscious, umami-packed gravy. Ideal for busy weeknights or leisurely weekend dinners, this easy, hands-free dish is cooked low and slow until melt-in-your-mouth perfection. Serve it alongside the natural juices and vegetables for a cozy, family-friendly meal that’s both nourishing and undeniably delicious.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 tablespoons Olive oil
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried dill
- 0.5 teaspoon Smoked paprika
- 1 cup Beef broth
- 5 Pepperoncini peppers
- 0.25 cup Pepperoncini juice
- 4 Carrots, peeled and chopped
- 3 Celery stalks, chopped
- 1 Onion, sliced
- 1 Bay leaf
Instructions
Pat the chuck roast dry with paper towels. In a small bowl, combine onion powder, garlic powder, salt, black pepper, dried dill, and smoked paprika. Rub this spice mixture all over the roast.
Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast in the skillet until browned on all sides, about 4-5 minutes per side.
Place the seared roast into a slow cooker. Add the beef broth, pepperoncini peppers, and pepperoncini juice around the roast.
Arrange the carrots, celery, and onion around the roast in the slow cooker. Place the bay leaf on top.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the meat is completely tender and falls apart easily.
Once cooked, remove the bay leaf and discard. Adjust seasoning if needed with additional salt and pepper according to taste.
Shred the roast with two forks and mix it together with the juices. Serve warm with vegetables and broth from the slow cooker.
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.3 g | 272% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11313 mg | 492% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 33.9 g | ||
| Protein | 366.0 g | 732% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 567 mg | 44% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 6978 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
