Imported from Instagram
Mississippi Pot Roast with Potatoes
A flavorful and tender beef chuck roast slow-baked in a rich broth of ranch seasoning, au jus, and tangy pepperoncinis, served with hearty red potatoes.
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Ingredients
- 3.9 lb chuck roast
- 3 tbsp olive oil
- garlic powder (to taste)
- onion powder (to taste)
- Old Bay seasoning (to taste)
- creole seasoning (to taste)
- Hidden Valley ranch seasoning (to taste; for initial seasoning)
- 4 cup beef broth
- 1 ranch seasoning packet (dry mix)
- 1 Au Jus gravy packet (dry mix)
- 4 cup water (divided; use 3-4 cups in step 7)
- 5 peperoncinis (whole peppers)
- 0.33 cup peperoncini juice
- 8 red potatoes (small/medium, cut into fourths)
- rice (for serving)
Steps
- 1
Season the front and back of the 3.9 lb chuck roast thoroughly with your seasonings of choice, ensuring you include the ranch seasoning as it is a key flavor component.
- 2
Heat 3 tbsp of olive oil in a large oven-safe pot or Dutch oven. Sear both sides of the roast over medium-high heat until you achieve a crispy, golden-brown crust.
- 3
Remove the roast from the pot and set it aside on a plate.
- 4
In the same pot used for searing, pour in 4 cups of beef broth.
- 5
Deglaze the pot by scraping the bottom with a spoon to release all the browned bits (fond) into the broth.
- 6
Whisk in the ranch seasoning packet and the Au Jus gravy packet until combined.
- 7
Add 3 to 4 cups of water to the pot.
- 8
Place the seared roast back into the pot.
- 9
Add 3 to 5 whole peperoncinis to the liquid.
- 10
Pour in approximately 1/3 cup of the peperoncini juice from the jar.
- 11
Preheat your oven to 300°F (150°C). Cover the pot and bake for a total of 4 hours.
- 12
When there is 1 hour and 30 minutes of cooking time remaining, add the 8 diced red potatoes to the pot. You may also add carrots at this stage if desired.
- 13
Continue cooking until the roast is fork-tender and the potatoes are soft.
- 14
Serve the roast and vegetables over a bed of rice, spooning the extra broth over the top.
Notes
The author suggests adding carrots along with the potatoes if you have them. The roast is best served over rice to soak up the 'brothy' sauce.
Nutrition per serving
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