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 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


  • 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.

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