Missouri Pot Roast

Name: Missouri Pot Roast
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Ingredients: 2 to 4 Tbsp of vegetable oil, for searing; 1 (3-pound) of chuck roast, sliced into large pieces; 10 of pepperoncini peppers, plus 1/4 cup juice from the jar; 1 of onion, roughly chopped; 8 Tbsp (1 stick) of unsalted butter, cut into large pats; 5 cloves of garlic, roughly chopped; 0.25 cup of Guinness, or your favorite stout; 1 (1-ounce) packet of ranch seasoning; 1 (1-ounce) packet of au jus gravy mix

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Prep Time: 25 minutes

Cook Time: 180 minutes

Total: 205 minutes

Author : Emily Farris

Ingredients

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2 to 4 Tbsp of vegetable oil, for searing1 (3-pound) of chuck roast, sliced into large pieces10 of pepperoncini peppers, plus 1/4 cup juice from the jar1 of onion, roughly chopped8 Tbsp (1 stick) of unsalted butter, cut into large pats5 cloves of garlic, roughly chopped0.25 cup of Guinness, or your favorite stout1 (1-ounce) packet of ranch seasoning1 (1-ounce) packet of au jus gravy mix

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Instructions

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Step 1

Heat 2 tablespoons vegetable oil in a heavy-bottomed pot over medium-high heat. Being careful not to crowd the pan, add the beef in batches and sear until browned on all sides, 8 to 10 minutes per piece. Repeat with the remaining beef, adding additional oil if needed.

Step 2

Transfer the beef to a braiser, large baking dish, or Dutch oven. Add the remaining ingredients. No need to stir or mix.

Step 3

Transfer to the oven and cook until the beef is very tender, about 3 hours.

Step 4

Shred the meat with two forks and serve over mashed potatoes or egg noodles.