Slow-Braised Mississippi Pot Roast with Cannabis Herb Butter

A classic Deep South comfort dish that fills the kitchen with rich savory aroma while it cooks low and slow. Tender beef roast braises in peppers, garlic, and herbs until it falls apart with a fork. The finishing touch is a spoon of cannabis herb butter that melts into the juices, turning the braising liquid into a glossy, flavor-packed sauce.

Terpene Pairing

Myrcene + Caryophyllene — earthy depth that complements slow-cooked beef and herbs.

Suggested Strains

Bubba Kush • GMO Cookies • Northern Lights

Step 1 — Decarboxylation

Ingredients

• 3.5 grams cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F (115°C).
2. Spread cannabis on a parchment-lined baking sheet.
3. Bake 35–40 minutes, stirring once halfway.
4. Remove and allow to cool completely.

Step 2 — Cannabis Herb Butter

Ingredients

• 1 cup unsalted butter
• 1 cup water
• Decarboxylated cannabis
• 1 tbsp chopped rosemary
• 1 tbsp chopped thyme
• 2 cloves garlic, minced

Instructions

1. Melt butter and water together over very low heat.
2. Add decarboxylated cannabis.
3. Maintain temperature 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.
8. Mix softened infused butter with rosemary, thyme, and garlic.

Step 3 — Mississippi Pot Roast

Ingredients

• 3–4 lb chuck roast
• 2 tbsp olive oil
• 1 onion, sliced
• 4 cloves garlic, smashed
• 1 cup beef broth
• 6 pepperoncini peppers
• 1 tbsp Worcestershire sauce
• 1 tsp black pepper
• 2 tbsp cannabis herb butter

Instructions

1. Sear Roast
   Heat olive oil in a Dutch oven over medium-high heat.
   Sear roast 4–5 minutes per side until deeply browned.

2. Remove Roast
   Set aside.

3. Cook Aromatics
   Add onions and garlic to pot and cook 5 minutes.

4. Deglaze
   Pour in beef broth and Worcestershire sauce, scraping pan.

5. Add Roast Back
   Return roast to pot.

6. Add Peppers
   Scatter pepperoncini around the roast.

7. Slow Cook
   Cover and cook 3 hours at 325°F until fork-tender.

8. Shred Beef
   Use two forks to pull beef apart in the pot.

9. Finish With Infusion
   Stir in 2 tablespoons cannabis herb butter.

10. Serve
    Spoon rich braising juices over the shredded beef.

Serve With

• Creamy mashed potatoes
• Buttered green beans
• Buttermilk biscuits