Bogue Chitto Pot Roast

By Colby Culbertson

Bogue Chitto Pot Roast

Bogue Chitto Pot Roast – Culbertson Cattle Co.

Bogue Chitto Pot Roast

A Mississippi-born classic with a twist, built for the slow cooker. Sirloin tip roast cooked low and slow with ranch, au jus, salted butter, and fresh jalapeños.

Prep Time
15 min
Cook Time
8 hrs
Total Time
8 hrs 15 min
Servings
8
Ingredients
  • 6 tbsp salted butter, divided
  • 1 tsp black pepper
  • 2½ lb boneless sirloin tip roast
  • 1 tbsp minced onion flakes
  • 1 packet ranch seasoning mix
  • 1 packet au jus seasoning mix
  • 6 fresh jalapeño peppers, whole
Instructions
01
Sear the Roast
Heat 1–2 tablespoons of butter in a skillet over medium-high heat. Season each side of the roast with black pepper. Sear until deeply browned, about 2–3 minutes per side. Do not rush this step. That crust is where flavor starts. Using salted butter means you can skip any additional salt here.
02
Transfer to Slow Cooker
Move the seared roast to the slow cooker. Pour every bit of the melted butter and browned bits from the skillet in with it. Don't leave anything in that pan.
03
Build the Seasoning Layer
Sprinkle minced onion flakes evenly over the top of the roast. Open both the ranch and au jus packets and distribute them over the meat.
04
Add Butter and Jalapeños
Cut the remaining butter into pieces and place them on top of the roast. Nestle the whole jalapeños around it. Place the lid on top. Do not lift it during cooking.
05
Do Not Skip
Low and Slow — No Shortcuts
Set your slow cooker to LOW and cook for 8 hours. This is not negotiable. Sirloin tip is a lean cut. It needs time for the connective tissue to break down and the muscle fibers to relax. Cook it on high and you will end up with a tough, dry roast. The low setting gives this cut the time it needs to pull apart with almost no effort. Check at 8 hours. If a fork doesn't slide through easily, give it another 30–45 minutes.
⏱ 8 hours on LOW
06
Shred and Serve
Pull the roast apart into large chunks using two forks. Stir everything together so the cooking juices coat the meat. Serve over mashed potatoes or rice. Garnish with fresh chopped parsley if desired.
Notes
Why LOW matters with sirloin tip
Unlike chuck roast, which has more fat and collagen to protect it, sirloin tip is lean. High heat tightens the muscle fibers before the connective tissue has time to break down. Low heat over 8 hours does the opposite. It gives the proteins time to relax gradually, producing a tender pull you cannot replicate by rushing it.
On the jalapeños
Fresh jalapeños add heat and a bright, grassy note that cuts through the richness of the butter and au jus. They mellow significantly over 8 hours. If you want more heat in the finished dish, slice two of them before adding. Leave the rest whole.
Salt note
Between the salted butter, ranch packet, and au jus packet, there is plenty of sodium in this dish. Taste before adding anything extra.
Storage
Keeps in the fridge up to 4 days in an airtight container. Freezes well up to 3 months. Always store and reheat with the cooking juices to keep the meat moist.
Culbertson Cattle Co.  ·  Brookhaven, Mississippi  ·  Know What You Eat

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