Braised Beef Roast with Banana Peppers

You’ve likely heard of the widely popular Mississippi Roast that became popular many years ago on Pinterest.  I’ve never actually tried it as it is written due to the Hidden Valley Ranch packet it called for (with ingredients I cannot pronounce) along with an unnecessary amount of added butter.  I do like the idea of a roast that cooks on its own, full of flavor, shreds well and can be served with a veggie or two and satisfy a house of teenagers.  And, most importantly, we are long time fans of all things pepperoncini peppers or banana peppers – in sandwiches, on Mediterranean layered dip and in Italian chopped salads, so with that in mind, I tweaked the recipe to fit our family’s way of eating and it’s now a house favorite – I hope you enjoy this tasty recipe! Perfect with a side of roasted sweet potatoes and steamed broccoli.

On a personal note – a word about red meat. I didn’t used to be much of a fan and looking back on my 18+ years of meal calendars I’ve kept, it’s never really been in regular rotation.  The past few years my calendars prove otherwise.  We now have red meat about twice a month and it’s almost always in the form of a meatball, filling for tacos, or this braised roast, sometimes a summer grilled tri tip.  Once I learned about the benefits of grass-fed/finished beef, felt comfortable with the quality of the meat available and where it came from, I began to have it added to the protein box I was already having delivered.  To make things even easier, I also began finding quality sources of beef in my local grocery stores. Organic, grass-finished beef has been a great source of protein and omega-3’s for my family and I’m happy to incorporate it a few times a month.  

Cheers,

Christina

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Braised Beef Roast with Banana Peppers

This is my take on a popular recipe Mississippi Roast. Using a quality, grass-fed beef roast and some ingredients from the pantry, you can have a hearty dish that is mostly hands-off and easy to prepare. See note below for crockpot method. Pair with a side of green beans or broccoli for some added nutrients and fiber.

Prep Time10 minutes mins

Cook Time4 hours hrs

Crockpot time8 hours hrs

Course: Main Course

Keyword: beef roast

Servings: 8 servings

Calories: 353kcal

Author: Christina Shoup

Ingredients

• 2 tbsp avocado oil
• 3 lbs boneless beef chuck roast, pat dry, seasoned with salt and freshly ground black pepper preferably grass-fed
• 2 tbsp buttermilk
• 1 tsp hot sauce
• 1 tsp dried dill
• 1 tsp garlic powder
• 1 tsp onion powder
• 12 oz jar of sliced mild banana peppers drained, 2 tbsp brine reserved

Instructions

• Preheat the oven to 300°
• Heat a dutch oven pot over medium-high heat. Add the avocado oil and when it shimmers you can add the beef. Brown well on all sides, about 3-4 minutes per side.
• In a small bowl, combine buttermilk, hot sauce and seasonings.
• When the beef has a browned crust all over, pour the buttermilk mixture on top of the roast. Add the banana peppers and the reserved brine to the pot.
• Cover with a tight fitting lid and cook for 3-4 hours until the meat shreds easily with a fork.

Notes

*Buttermilk is easy to keep on hand in small quantities if you make your own at home.  Squeeze 1 tablespoon of fresh lemon into a glass measuring cup.  Add enough milk to make 1 cup of liquid and stir. Let sit 10 minutes and you have buttermilk. I like to keep a small jar in my refrigerator for pancakes/waffles, other baked goods or ranch dressing/dip. 

** Crockpot method: Brown the roast in the same way and transfer to crockpot and cook on low for 6-8 hours.  If your crockpot has a saute setting, brown the roast in the crockpot and proceed with the recipe, then cook on low for 6-8 hours.  

Nutrition

Calories: 353kcal | Carbohydrates: 3g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 161mg | Potassium: 690mg | Fiber: 2g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 36mg | Calcium: 43mg | Iron: 4mg