This Mississippi Pot Roast Becomes Insanely Tender With These Methods

By Chef Billy Parisi · 180 min

Ingredients

Instructions

1. Optional: pat the chuck roast dry, season all sides generously with coarse salt and cracked pepper (about 1 to 1½ tablespoons of salt), and refrigerate uncovered on a rack for 4 to 24 hours. If skipping this, season with salt and pepper before searing.
2. Preheat the oven to 325°F. Heat the oil or tallow in a large rondeau over medium-high heat until lightly smoking. Sear the roast 3-4 minutes per side, until well browned all over. Set aside.
3. Add the onion, season lightly with salt, and sauté over medium heat for 5 minutes. Lower the heat and cook, stirring occasionally, about 10 minutes until well browned.
4. Stir in the garlic and cook until fragrant, about 30-45 seconds.
5. Stir in the anchovy paste and cook over low heat for 3-4 minutes.
6. Deglaze with the beef stock, then add the Worcestershire sauce, molasses, butter, Parmigiano rind, pepperoncini and pepperoncini brine.
7. Season with salt and pepper, return the seared roast to the pan, cover, and roast on the lower-middle rack at 325°F for 3 to 3½ hours, until fork-tender.
8. Remove from the oven and break the roast into large chunks with two forks.
9. Add the vinegar, soy sauce, dried dill and lemon juice, and mix until combined.
10. Rest for 10 minutes before serving.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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