Mississippi Pot Roast with Roasted Butternut Squash
Difficulty: Easy
Servings
8
servingsPrep time
30
minutesIngredients
1 4-5lb Beef Chuck Roast (good quality, grass-fed if possible)
1 8oz Jar Primal Kitchen Ranch Dressing
1 12 oz Jar Greek Pepperocinis, reserve a 1/4 cup liquid
1/2 tsp Salt, black pepper, and garlic powder
2 tbsp Olive oil
- Roasted Butternut Squash
8 cups Butternut Squash, Peeled and cubed into 1-inch pieces
2 TBSP Olive Oil
Salt and Pepper
Directions
- Preheat the oven to 275 degrees
- Place your chuck roast on a large cutting board. Pat dry with a paper towel and season liberally with salt, pepper, and garlic powder. Let the roast rest for about 20 minutes.
- Heat 2 Tbsp of olive oil in a large Dutch oven over medium-high heat. Sear the roast for about 2 minutes on each side. Top with the ranch dressing, 6-7 pepperoncini, and 1/4 cup pepperoncini juice. Pop the lid on the Dutch oven and place it in the oven.
- Let the roast cook for 4-5 hours or until fall-apart tender.
- When the roast has about 30 minutes left, prepare your squash.
- Line a large sheet pan with parchment paper. Toss your peeled and cubed squash with the olive oil and season with salt and pepper. Spread the squash out on the sheet pan.
- Remove the roast and increase the oven temperature to 400. Roast the squash for about 30 minutes, flipping halfway through.
- While the squash is in the oven, let the roast rest on a cutting board for about 15 minutes. Once rested, shred the beef, discarding any large pieces of fat. Place the meat on a large plate and top with a drizzle of the cooking juices. Serve alongside the butternut squash.
- The leftover meat is delicious in tacos or quesadillas!
Notes
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