How To Make Mississippi Pot Roast - Easy & Delicious Pot Roast Recipe #mrmakeithappen #potroast

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is often less expensive and chicken thighs are a leaner option.

au jus gravy mix

🥗Healthier: homemade beef broth

💰Cheaper: beef bouillon cubes

Homemade broth can be healthier and bouillon is often cheaper.

pepperoncini peppers

🥗Healthier: banana peppers

💰Cheaper: pickled jalapeños

Banana peppers are milder and jalapeños are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a cheaper substitute.

Start by selecting a chuck roast that is about 3.5 to 4 pounds, ensuring it has nice marbling for tenderness.

Season the roast generously with salt, black pepper, garlic powder, and onion powder on both sides and the edges.

Let the meat come to room temperature before searing for even cooking.

Quarter one onion and set aside for flavor.

Heat a Dutch oven over high heat and add avocado oil until it's smoking hot.

Sear the roast in the hot oil, pressing down firmly to develop a good crust, for about 3-4 minutes per side, including the edges.

Remove the roast from the pot once all sides are seared and set aside.

Add 3/4 stick of butter to the pot and melt it down.

Stir in 2 tablespoons of minced garlic and 1 to 2 tablespoons of all-purpose flour, cooking for about a minute to eliminate the raw flour taste.

Pour in beef stock and scrape up the fond from the bottom of the pot.

Add the quartered onion back into the pot.

Return the roast to the pot and sprinkle one packet of ranch seasoning and one packet of au jus gravy mix over it.

Add 4 to 8 pepperoncini peppers and 1 to 2 tablespoons of their juice for acidity.

Pour in a bit more beef broth, ensuring the roast is not submerged but allowed to braise.

Add fresh rosemary for flavor.

Cover the pot with a lid and place it in a preheated oven at 350 degrees Fahrenheit for about 3 to 4 hours, or until fork tender.

Check for doneness by inserting a fork into the roast; it should spin with little resistance when done.

Once cooked, shred the roast with forks and mix it with the juices in the pot.

Plate the shredded roast with gravy and onions, garnishing with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary