Spicy Mississippi Pot Roast
A flavorful and easy meal that combines spicy jalapeños, savory beef, and buttery gravy for warmth and comfort at your dinner table.
Ingredients
Main Ingredients
- 3 lb beef chuck roast A little under will work too.
- 1 packet Au Jus gravy mix Or 18 grams of brown gravy mix.
- 1 oz ranch seasoning mix 1 packet.
- 4 oz unsalted butter 1 stick.
- 1.5 cups pickled jalapeno peppers in brine From a 16 oz jar of jalapeño slices.
Instructions
Preparation
- Preheat your oven to 275°F (135°C).
- In a large oven-safe pot or Dutch oven, place the beef chuck roast.
- Sprinkle the Au Jus gravy mix and ranch seasoning evenly over the roast.
- Pour the pickled jalapeño peppers (with their brine) over the roast.
- Cut the stick of butter into pieces and place them on top of the roast.
- Cover the pot with a lid and place it in the oven.
- Roast for about 5-7 hours, or until the beef is tender and easily shreds with a fork.
- Once done, take the pot out of the oven and let it rest for a few minutes before serving.
Notes
For extra flavor, sear the beef roast in a hot pan before placing it in the oven. Adjust the amount of jalapeños based on your spice preference. Serve with sour cream or guacamole to balance the heat. Let any leftovers cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. You can also freeze the pot roast for up to 3 months.