HOW TO MAKE POT ROAST | THE BEST 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.

Season the pot roast with garlic powder, onion powder, salt, and pepper.

Sear all sides of the pot roast until it has a nice char, then set it aside.

Melt a whole stick of butter in the pan.

Add one whole diced onion, one whole diced bell pepper, and about four cloves of garlic to the melted butter and cook the veggies down a little bit.

Add chopped carrots to the pan and cook them down a little bit as well.

Add the whole 16 oz jar of pepperoncini juice and the pepperoncini peppers to the pan.

Add one pack of ranch seasoning, one pack of au jus gravy mix, and one pack of beef stew seasoning to the mixture and mix it together.

Add a 15 oz can of tomato sauce to the mixture.

Rinse out the tomato sauce can with 8 oz of beef broth and add that to the mixture, then mix it well.

Add a couple of bay leaves to the mixture and let it simmer for about 5 minutes.

Pour the gravy mixture over the pot roast in the pan.

Add a sprig of rosemary and thyme on top of the pot roast before covering it.

Place the pot roast in the oven at 300°F for about 3 hours.

Once done, serve the pot roast over mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level: