Description
A deeply comforting and savory dish, this Mississippi Pot Roast is fall-apart tender with bold flavor thanks to its ranch seasoning, au jus mix, and tangy pepperoncini peppers.
Ingredients
Scale
- 3–4 lb chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 5–6 pepperoncini peppers
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- Preheat oven to 275°F (135°C) to ensure a slow, tender cook.
- Generously season the roast with salt and pepper on all sides.
- Sear the meat in a hot skillet until browned on each side to seal in flavor.
- Transfer the roast to a Dutch oven or deep roasting pan. Sprinkle ranch and au jus mixes evenly over the meat.
- Add the pepperoncini peppers and pour in the beef broth around the roast.
- Cover tightly with a lid or foil and bake for 3 to 4 hours until fork-tender.
- Let the roast rest for about 20 minutes before serving to retain juiciness.
Notes
For extra richness, you can add sliced onions or garlic before roasting. Leftovers are excellent for making hearty sandwiches the next day.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg
Keywords: mississippi pot roast, beef roast, chuck roast, comfort food, oven roast