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.

Prep

Cook

Servings

Level

Easy

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 Butter, 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 Spreadable Butter 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 Spreadable Butter. 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.