Dutch Oven Mississippi Pot Roast
This Dutch Oven Mississippi Pot Roast is a dairy-free twist on the classic, slow-baked in a rich, savory blend of spices, pepperoncini, and vegan butter for an irresistibly tender and flavorful beef roast.
Equipment
- Dutch Oven
Ingredients
Main Ingredients
- 3 pound Beef Chuck Roast
- 0.75 tsp Kosher Salt
- 0.75 tsp Black Pepper
- 2 tbsp Olive Oil or other cooking oil
- 0.5 cup Gluten Free Beef Broth
- 0.25 cup Peperoncini Juice the juice from the jar
- 8 Peperoncini
- 2 tbsp Minced Onion
- 1.5 tbsp Coconut Milk Powder
- 1.75 tsp Dried Parsley
- 0.5 tsp Onion Powder
- 0.25 tsp Garlic Powder
- 0.125 tsp Dill
- 0.125 tsp Celery Seed
- 0.125 tsp Paprika
- Chives Pinch
- 0.5 cup Vegan Butter cut into cubes
Instructions
- Preheat the oven to 300 °F (149 °C).
- Sprinkle the chuck roast with salt and black pepper on both sides.
- Add olive oil to a large Dutch oven over medium-high heat. Once hot, sear the roast on all sides until nicely browned. Remove roast to a plate.
- Pour in the beef broth and deglaze the pot using a spatula to loosen any browned bits.
- Return roast to the pot and add peperoncini and their juice.
- In a bowl, combine minced onion, coconut milk powder, parsley, onion powder, garlic powder, dill, celery seed, paprika, and chives. Sprinkle this mix over the roast.
- Top with cubed vegan butter. Cover and bake for approximately 3 hours, or until meat is fork tender.
- Remove from oven and let rest for about 10 minutes before serving.
Notes
This dairy-free pot roast is perfect for special diets and still packs all the traditional comfort and flavor of the original. Serve with your favorite sides or shredded in sandwiches.
Calories per serving : 520
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