Description
Classic Mississippi Pot Roast is a tender, flavorful beef roast slow-cooked to perfection with a rich combination of ranch and au jus seasoning, complemented by butter and hearty vegetables. This comforting dish is ideal for a family dinner, offering melt-in-your-mouth meat and savory pan juices that enhance every bite.
Ingredients
Scale
Main Ingredients
- 3-4 pounds Chuck Roast (Ideal for its rich flavor and tenderness when slow-cooked)
- 1 stick Unsalted Butter (Enhances richness and flavor)
- 1 cup Beef Broth (Keeps the roast moist during cooking)
- to taste Black Pepper (Freshly ground for seasoning)
Seasonings
- 1 packet Ranch Seasoning Mix (Adds tang and depth of flavor)
- 1 packet Au Jus Gravy Mix (Essential for creating a rich sauce)
Vegetables
- 3-4 medium Carrots (Peeled and cut into chunks)
- 4 medium Potatoes (Peeled and cut into quarters)
- 2-3 stalks Celery (Chopped into pieces)
Instructions
- Preheat Oven: Preheat your oven to 275°F (135°C) to prepare for slow roasting the pot roast.
- Season Roast: Generously season the chuck roast with freshly ground black pepper on all sides to enhance flavor.
- Sear Roast: Heat a tablespoon of oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until it develops a golden-brown crust, locking in the juices.
- Transfer to Roasting Pan: Place the seared roast into a large roasting pan or Dutch oven, which will be used for oven cooking.
- Add Seasonings: Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top of the roast to build the signature Mississippi flavor.
- Top with Butter: Lay the stick of unsalted butter on top of the seasoned roast to melt and enrich the sauce during cooking.
- Arrange Vegetables: Distribute the peeled and chopped carrots, potatoes, and celery evenly around the roast in the pan for balanced cooking.
- Add Broth: Pour one cup of beef broth around the roast and vegetables to keep everything moist and create a flavorful jus.
- Cover and Cook: Cover the roasting pan tightly with a lid or aluminum foil to trap steam and moisture.
- Slow Roast: Place the pan in the preheated oven and cook for 4-5 hours, allowing the meat to become tender and infused with the seasoning.
- Rest the Meat: Remove the roast from the oven and let it rest for 15-20 minutes to allow the juices to redistribute.
- Slice and Serve: Slice the pot roast against the grain for tenderness and serve with the cooked vegetables and pan juices for a complete meal.
Notes
- For best results, use a chuck roast that is well-marbled to ensure tenderness and flavor.
- You can substitute beef broth with water or red wine for different flavor profiles.
- Allow the roast to rest properly before slicing to keep it juicy.
- Leftover pot roast makes excellent sandwiches or can be shredded for tacos.
- If you prefer, set the oven temperature slightly higher to 300°F and reduce cooking time accordingly, but low and slow yields better tenderness.
