Cooking up a storm with this delectable Mississippi Pot Roast. It’s a taste of the South in your own kitchen, ideal for relaxing nights!
Ingredients
– 1 packet of ranch seasoning
– 1 packet au jus gravy mix
– 1 stick butter
– 1/2 jar pepperoncinis with half the juice
– Beef broth (enough to cover the roast)
– Salt and pepper to taste
– 1 lb potatoes, quartered
– 1/2 lb carrots, chopped
Directions
1. Generously season the chuck roast with salt and pepper on all sides.
2. In a large pot or Dutch oven, sear the roast over high heat until browned on all sides.
3. Add the ranch seasoning, au jus gravy mix, butter, pepperoncinis with juice, and enough beef broth to cover the roast.
4. Cover and cook on high heat for 5 hours, then reduce to low heat and cook for an additional 5 hours.
5. Add the potatoes and carrots during the last 5 hours of cooking.
6. Once cooked, shred the meat with forks, mixing with the vegetables and sauce. Serve hot.
Recipe Card
Mississippi Pot Roast
Ingredients
- – 3 lbs chuck roast
- – 1 packet of ranch seasoning
- – 1 packet au jus gravy mix
- – 1 stick butter
- – 1/2 jar pepperoncinis with half the juice
- – Beef broth enough to cover the roast
- – Salt and pepper to taste
- – 1 lb potatoes quartered
- – 1/2 lb carrots chopped
Instructions
- Generously season the chuck roast with salt and pepper on all sides.
- In a large pot or Dutch oven, sear the roast over high heat until browned on all sides.
- Add the ranch seasoning, au jus gravy mix, butter, pepperoncinis with juice, and enough beef broth to cover the roast.
- Cover and cook on high heat for 5 hours, then reduce to low heat and cook for an additional 5 hours.
- Add the potatoes and carrots during the last 5 hours of cooking.
- Once cooked, shred the meat with forks, mixing with the vegetables and sauce. Serve hot.