Mississippi Pot Roast
Mississippi Pot Roast
Ingredients
- 3.9 pounds chuck roast
- 4 cups beef broth
- 4 cups water
- 1 Ranch seasoning packet
- 1 Au Jus gravy packet
- 3 tablespoons olive oil
- 1 tablespoon garlic powder, as needed
- 1 tablespoon onion powder, as needed
- 1 tablespoon Old Bay seasoning, as needed
- 1 tablespoon Creole seasoning, as needed
- 5 peperoncini
- 1/3 cup peperoncini juice
- 8 red potatoes, small/medium, cut into fourths
- 2 cups carrots, chopped, optional
- 4 cups cooked rice, for serving
Instructions
- 1
Preheat your oven to 300°F. Thoroughly pat dry the chuck roast with paper towels. Season both sides of the chuck roast generously with your choice of seasonings, ensuring to include a good amount of Ranch seasoning for optimal flavor.
⏱️ 5 min•🌡️ 300
- 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is shimmering, carefully place the seasoned chuck roast in the pot and sear each side until a crispy, golden brown crust forms, about 4-5 minutes per side. This step is crucial for developing deep flavor.
⏱️ 10 min
- 3
Remove the seared roast from the pot and set it aside on a plate.
⏱️ 1 min
- 4
In the same pot, add 4 cups of beef broth. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot, deglazing it thoroughly. This adds immense flavor to the sauce.
⏱️ 2 min
- 5
Stir in the Ranch seasoning packet and the Au Jus gravy packet until fully dissolved and no lumps remain.
⏱️ 1 min
- 6
Add 3 to 4 cups of water to the pot, stirring to combine.
⏱️ 1 min
- 7
Carefully return the seared chuck roast to the pot, ensuring it is mostly submerged in the liquid. Add the 3-5 whole peperoncini and pour in the 1/3 cup of peperoncini juice.
⏱️ 1 min
- 8
Cover the pot tightly with a lid and transfer it to the preheated oven. Bake for 2 hours and 30 minutes.
⏱️ 150 min•🌡️ 300
- 9
After 2 hours and 30 minutes of baking, remove the pot from the oven. Carefully add the quartered red potatoes and optional chopped carrots to the pot, submerging them in the liquid as much as possible. Return the pot to the oven and continue baking for another 1 hour and 30 minutes, or until the roast is fork-tender and the vegetables are cooked through.
⏱️ 90 min•🌡️ 300
- 10
Once the roast is fork-tender, remove the pot from the oven. Let the pot roast rest for 10-15 minutes before shredding the meat directly in the pot with two forks. The meat should fall apart easily.
⏱️ 5 min
- 11
Serve the shredded Mississippi Pot Roast and vegetables over a bed of cooked rice, spooning plenty of the flavorful pan juices over everything.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mississippi Pot Roast
- 3.9 pounds chuck roast
- 4 cups beef broth
- 4 cups water
- 1 Ranch seasoning packet
- 1 Au Jus gravy packet
- 3 tablespoons olive oil
- 1 tablespoon garlic powder, as needed
- 1 tablespoon onion powder, as needed
- 1 tablespoon Old Bay seasoning, as needed
- 1 tablespoon Creole seasoning, as needed
- 5 peperoncini
- 1/3 cup peperoncini juice
- 8 red potatoes, small/medium, cut into fourths
- 2 cups carrots, chopped, optional
- 4 cups cooked rice, for serving
Instructions
- 1
Preheat your oven to 300°F. Thoroughly pat dry the chuck roast with paper towels. Season both sides of the chuck roast generously with your choice of seasonings, ensuring to include a good amount of Ranch seasoning for optimal flavor.
⏱️ 5 min•🌡️ 300 - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is shimmering, carefully place the seasoned chuck roast in the pot and sear each side until a crispy, golden brown crust forms, about 4-5 minutes per side. This step is crucial for developing deep flavor.
⏱️ 10 min - 3
Remove the seared roast from the pot and set it aside on a plate.
⏱️ 1 min - 4
In the same pot, add 4 cups of beef broth. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot, deglazing it thoroughly. This adds immense flavor to the sauce.
⏱️ 2 min - 5
Stir in the Ranch seasoning packet and the Au Jus gravy packet until fully dissolved and no lumps remain.
⏱️ 1 min - 6
Add 3 to 4 cups of water to the pot, stirring to combine.
⏱️ 1 min - 7
Carefully return the seared chuck roast to the pot, ensuring it is mostly submerged in the liquid. Add the 3-5 whole peperoncini and pour in the 1/3 cup of peperoncini juice.
⏱️ 1 min - 8
Cover the pot tightly with a lid and transfer it to the preheated oven. Bake for 2 hours and 30 minutes.
⏱️ 150 min•🌡️ 300 - 9
After 2 hours and 30 minutes of baking, remove the pot from the oven. Carefully add the quartered red potatoes and optional chopped carrots to the pot, submerging them in the liquid as much as possible. Return the pot to the oven and continue baking for another 1 hour and 30 minutes, or until the roast is fork-tender and the vegetables are cooked through.
⏱️ 90 min•🌡️ 300 - 10
Once the roast is fork-tender, remove the pot from the oven. Let the pot roast rest for 10-15 minutes before shredding the meat directly in the pot with two forks. The meat should fall apart easily.
⏱️ 5 min - 11
Serve the shredded Mississippi Pot Roast and vegetables over a bed of cooked rice, spooning plenty of the flavorful pan juices over everything.
⏱️ 3 min