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Spicy Mississippi Pot Roast

Spicy Mississippi Pot Roast

A chuck roast slow baked with butter, au jus gravy mix, ranch seasoning, and pickled jalapenos until it shreds.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 520 kcal

Equipment

  • Dutch oven with lid
  • Two forks
  • Cutting board

Ingredients
  

Main Ingredients

  • 3 lb beef chuck roast a little under works too
  • 1 packet au jus gravy mix about 1 oz, or 18 grams brown gravy mix
  • 1 packet ranch seasoning mix 1 oz
  • 4 oz unsalted butter 1 stick
  • 1 ½ cup sliced pickled jalapeno peppers with their brine

Instructions
 

Cooking

  • Heat. Heat the oven to 275 degrees F.
  • Season. Set the roast in a Dutch oven and sprinkle with the gravy mix and ranch seasoning.
  • Top. Pour the jalapenos and brine over the roast and set the butter pieces on top.
  • Roast. Cover and bake 5 to 6 hours, until it shreds and reads about 200 degrees F.
  • Rest and shred. Rest 15 minutes, shred, and stir into the juices.

Notes

Substitutions: Pepperoncini give a milder, classic flavor.
Tips: Sear first if you like, and keep the lid tight.
Storage: Refrigerate 3 to 4 days, or freeze with gravy.
Keyword Pot Roast, Spicy Mississippi Pot Roast