Mississippi Pot Roast
Mississippi Pot Roast
Ingredients
For the Pot Roast
- 2 1/2 pounds beef chuck roast, seasoned with salt
For the Vegetables
- 1 onion, medium, chopped
- 3 celery, ribs, chopped
- 3 carrots, chopped into rounds
- 3 pickled hot chili peppers, such as Mezzetta Hot Chili Peppers, sliced
- 1 tablespoon pickling juice, from pickled hot chili peppers
- 8 ounces baby bella mushrooms, dirt removed, sliced
- 4 Russet potatoes, medium, peeled, chopped into large chunks
For the Gravy Base
- 1 tablespoon PepperbellyPete's Worshyoursister Sauce, or Worcestershire sauce substitute
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon oregano
- 1 packet McCormick Au Jus Gravy mix
- 1 packet McCormick Beef Stew mix
- 1 packet Lipton Recipe Secrets Onion Soup mix
- 14 1/2 fluid ounces Swanson beef broth
- 8 fluid ounces Contadina tomato sauce
- 1/4 cup water, for rinsing tomato sauce can
For Searing
- 2 tablespoons vegetable oil, as needed for searing
Instructions
- 1
Preheat your oven to 350°F. Place a disposable aluminum roasting pan (or a sturdy oven-safe roasting pan) on a baking sheet for easier handling.
⏱️ 5 min•🌡️ 350
- 2
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once hot, carefully place the seasoned beef chuck roast into the pan. Sear for 4-5 minutes per side, until a deep golden-brown crust forms on all sides and edges. Remove the roast from the pan and transfer it to the prepared roasting pan. Pour any accumulated juices from the resting plate into the roasting pan with the roast.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped onion, celery, and sliced carrots to the same skillet (do not drain the pan). Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 8 min
- 4
Stir in the sliced pickled hot chili peppers and their pickling juice. Add the PepperbellyPete's Worshyoursister Sauce, garlic powder, black pepper, and oregano. Sprinkle in the McCormick Au Jus Gravy mix, McCormick Beef Stew mix, and Lipton Recipe Secrets Onion Soup mix. Stir well to combine all the spices and mixes with the vegetables.
⏱️ 5 min
- 5
Pour in the Swanson beef broth and the Contadina tomato sauce. Rinse the tomato sauce can with 1/4 cup of water and add the water to the skillet. Stir the mixture thoroughly and bring it to a low simmer. Let it simmer gently for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min
- 6
Arrange the chopped Russet potatoes and sliced baby bella mushrooms around the seared chuck roast in the roasting pan. Carefully pour the simmering gravy mixture with vegetables evenly over the roast, potatoes, and mushrooms.
⏱️ 5 min
- 7
Cover the roasting pan tightly with aluminum foil. Place the pan in the preheated oven and bake for 3 1/2 to 4 hours, or until the beef chuck roast is fall-apart tender. The exact cooking time may vary based on your oven and the thickness of the roast.
⏱️ 225 min•🌡️ 350
- 8
Once cooked, carefully remove the pan from the oven. Let the roast rest for 10-15 minutes before serving. Transfer the tender pot roast, potatoes, carrots, and plenty of gravy to a large platter. Pour extra gravy over the top before serving.
Kitchen Tools
Nutrition Facts (per serving)
Mississippi Pot Roast
Ingredients
For the Pot Roast
- 2 1/2 pounds beef chuck roast, seasoned with salt
For the Vegetables
- 1 onion, medium, chopped
- 3 celery, ribs, chopped
- 3 carrots, chopped into rounds
- 3 pickled hot chili peppers, such as Mezzetta Hot Chili Peppers, sliced
- 1 tablespoon pickling juice, from pickled hot chili peppers
- 8 ounces baby bella mushrooms, dirt removed, sliced
- 4 Russet potatoes, medium, peeled, chopped into large chunks
For the Gravy Base
- 1 tablespoon PepperbellyPete's Worshyoursister Sauce, or Worcestershire sauce substitute
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon oregano
- 1 packet McCormick Au Jus Gravy mix
- 1 packet McCormick Beef Stew mix
- 1 packet Lipton Recipe Secrets Onion Soup mix
- 14 1/2 fluid ounces Swanson beef broth
- 8 fluid ounces Contadina tomato sauce
- 1/4 cup water, for rinsing tomato sauce can
For Searing
- 2 tablespoons vegetable oil, as needed for searing
Instructions
- 1
Preheat your oven to 350°F. Place a disposable aluminum roasting pan (or a sturdy oven-safe roasting pan) on a baking sheet for easier handling.
⏱️ 5 min•🌡️ 350 - 2
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once hot, carefully place the seasoned beef chuck roast into the pan. Sear for 4-5 minutes per side, until a deep golden-brown crust forms on all sides and edges. Remove the roast from the pan and transfer it to the prepared roasting pan. Pour any accumulated juices from the resting plate into the roasting pan with the roast.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped onion, celery, and sliced carrots to the same skillet (do not drain the pan). Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 8 min - 4
Stir in the sliced pickled hot chili peppers and their pickling juice. Add the PepperbellyPete's Worshyoursister Sauce, garlic powder, black pepper, and oregano. Sprinkle in the McCormick Au Jus Gravy mix, McCormick Beef Stew mix, and Lipton Recipe Secrets Onion Soup mix. Stir well to combine all the spices and mixes with the vegetables.
⏱️ 5 min - 5
Pour in the Swanson beef broth and the Contadina tomato sauce. Rinse the tomato sauce can with 1/4 cup of water and add the water to the skillet. Stir the mixture thoroughly and bring it to a low simmer. Let it simmer gently for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min - 6
Arrange the chopped Russet potatoes and sliced baby bella mushrooms around the seared chuck roast in the roasting pan. Carefully pour the simmering gravy mixture with vegetables evenly over the roast, potatoes, and mushrooms.
⏱️ 5 min - 7
Cover the roasting pan tightly with aluminum foil. Place the pan in the preheated oven and bake for 3 1/2 to 4 hours, or until the beef chuck roast is fall-apart tender. The exact cooking time may vary based on your oven and the thickness of the roast.
⏱️ 225 min•🌡️ 350 - 8
Once cooked, carefully remove the pan from the oven. Let the roast rest for 10-15 minutes before serving. Transfer the tender pot roast, potatoes, carrots, and plenty of gravy to a large platter. Pour extra gravy over the top before serving.