Mississippi Pot Roast Bombs

Ingredients

• 3 lb chuck roast, trimmed
• 1 packet ranch seasoning
• 1 packet au jus gravy mix
• 6 pepperoncini + 1/4 cup brine
• 1 stick unsalted butter
• 2 lb pizza dough, portioned into 8
• 8 oz provolone, cubed
• 1 egg, beaten, for wash

Method

Tap a step to check it off while you cook.

1. 01Sear the chuck hard on all sides in a dry-hot Dutch oven. No oil, no crowding — you want crust, not steam.
2. 02Add ranch, au jus, butter, pepperoncini and brine. Lid on, 300F, 3 hours until it shreds with a spoon.
3. 03Shred and let the meat cool in its own liquid so it stays juicy inside the dough.
4. 04Flatten each dough ball, load with meat and provolone, pinch shut, seam-side down.
5. 05Egg wash, bake at 425F for 18-20 minutes until deep gold. Rest 5 minutes or the cheese will run.

The grown-up move

Reduce a cup of the braising liquid to a glaze and brush the bombs the second they leave the oven.