Mississippi Pot Roast with Potatoes

Steps

1. 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. 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. 3

   Remove the roast from the pot and set it aside on a plate.

4. 4

   In the same pot used for searing, pour in 4 cups of beef broth.

5. 5

   Deglaze the pot by scraping the bottom with a spoon to release all the browned bits (fond) into the broth.

6. 6

   Whisk in the ranch seasoning packet and the Au Jus gravy packet until combined.

7. 7

   Add 3 to 4 cups of water to the pot.

8. 8

   Place the seared roast back into the pot.

9. 9

   Add 3 to 5 whole peperoncinis to the liquid.

10. 10

    Pour in approximately 1/3 cup of the peperoncini juice from the jar.

11. 11

    Preheat your oven to 300°F (150 °C) (150°C (300 °F)). Cover the pot and bake for a total of 4 hours.

    Start 4-hour timer
12. 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.

    Start 1-hour timer
13. 13

    Continue cooking until the roast is fork-tender and the potatoes are soft.

14. 14

    Serve the roast and vegetables over a bed of rice, spooning the extra broth over the top.