How To Make Mississippi Pot Roast | Mississippi Pot Roast Recipe

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.

Pat the 2 lbs of chuck roast dry on all sides.

Season the roast with onion powder, garlic, salt, black pepper, parsley, thyme, and paprika, making sure to pat in the seasonings.

Heat 1 tablespoon of butter and 1 tablespoon of oil in a Dutch oven over medium-high heat.

Once heated, place the seasoned chuck roast in the Dutch oven and sear for 3 minutes on each side until golden brown.

Turn off the heat after searing the beef.

Sprinkle in 1 packet of ranch seasoning mix and 1 packet of au jus gravy mix over the roast.

Add 8 pepperoncini peppers, 1/3 cup of the brine, 5 smashed garlic cloves, and 1/2 small diced onion on top of the roast.

Place 5 tablespoons of butter on top of the roast.

Pour in 1 cup of beef broth around the sides of the roast.

Cover the pot with a lid and bake at 275°F for 3 hours or until the beef is tender.

After 3 hours, remove the roast from the pot and shred it.

Add the shredded meat back into the pot and mix it with the juices.

Cooking Techniques

Equipment Needed

Spice Level: