Braised Beef Roast with Banana Peppers

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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

Cook Time4

Crockpot time8

Course: Main Course

Keyword: beef roast

Servings: 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