The Best Mississippi Pot Roast Ever

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 preparing the ingredients for the Mississippi pot roast.

Heat a 12-inch cast iron skillet over medium flame.

Add extra virgin olive oil to the skillet.

Pat the chuck roast dry and place it in the hot skillet to sear.

Sprinkle kosher salt on the roast while it sears.

Sear the roast for about 3 to 5 minutes on one side until browned.

Flip the roast and sear the other side for another 3 to 5 minutes, using a splatter guard if necessary.

Once seared, remove the roast from the skillet and set aside.

Peel the carrots and cut them into chunks for presentation.

Add the seared roast to the crockpot.

Add the carrots around the roast in the crockpot.

Make an opening in the vegetables and place a pat of butter on top of the roast.

Pour beef broth over the roast and vegetables in the crockpot.

Add the Ranch seasoning mix and brown gravy mix on top of the roast and vegetables.

Cover the crockpot and set it to cook on low for 8 to 10 hours or on high for 5 hours.

Cooking Techniques

Equipment Needed

Spice Level: