Mississippi Pot Roast with Roasted Broccoli over Cauliflower Mashed Potatoes

Cook this healthy pot roast low and slow for fork-tender meat that pairs perfectly with creamy cauliflower and charred broccoli.

Serves 4


For broccoli:

  • 1 head broccoli, cut in half
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt

For cauliflower:

  • 1 medium head cauliflower, cut into florets
  • 4 cloves garlic, crushed
  • ⅓ cup buttermilk
  • 1 tablespoon salted butter
  • Salt and pepper to taste

For roast:

  • 4 tablespoons butter
  • 1 chuck roast, 3–4 pounds
  • 4 cups low-salt beef broth
  • 1 packet ranch dressing mix
  • 4–5 pepperoncini peppers, plus a little juice from the jar


  1. Preheat oven to 400°F. Place broccoli on lined sheet tray, then drizzle with olive oil and sprinkle with salt. Roast in oven for 20-25 minutes until golden brown and tender. Set aside.
  2. Steam or boil cauliflower with garlic until soft.
  3. Drain the cauliflower, then add buttermilk, butter, salt and pepper and mash by hand or with immersion blender. Set aside.
  4. Reduce oven to 300°F. In a large Dutch oven over medium heat, add butter and then chuck roast and sear until browned, 6-8 minutes.
  5. Add broth, ranch dressing mix, pepperoncini peppers and pepperoncini juice.
  6. Place in oven and cook low and slow until tender, 4–6 hours. Meat should easily pull apart with a fork.
  7. Place pot roast and broccoli on top of mashed cauliflower and serve immediately.