Description

This Garlicky Mississippi Pot Roast is a tender, flavorful beef dish slow-baked to perfection. Featuring a chuck roast seared and then cooked low and slow in the oven with ranch dressing mix, au jus gravy mix, fresh garlic, butter, baby carrots, and onions, this comforting meal is perfect for a hearty dinner. The long, slow cooking process ensures melt-in-your-mouth meat infused with savory, garlicky, and herby notes.

Ingredients

Scale

Meat

3 to 4 lbs chuck roast

Seasonings and Mixes

1 packet ranch dressing mix (1 oz)
1 packet au jus gravy mix (1 oz)
Salt and pepper, to taste

Vegetables and Aromatics

6 cloves fresh garlic, minced
1 cup baby carrots
1 large yellow onion, sliced

Fats

2 tbsp unsalted butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 275°F (135°C) to prepare for slow cooking the roast.
Season the Roast: Generously season both sides of the chuck roast with salt and freshly ground black pepper for basic seasoning.
Sear the Meat: Heat a skillet over medium-high heat and melt 1 tablespoon of butter. Sear the chuck roast on all sides until browned, about 3 minutes per side, to develop flavor and color.
Prepare for Oven Cooking: Transfer the seared roast to a Dutch oven or slow cooker. Arrange the sliced onions and baby carrots around the roast for aromatics and added flavor. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the roast and vegetables.
Add Garlic and Butter: Scatter the minced garlic over the roast and place the remaining tablespoon of butter on top to melt and infuse the roast during baking.
Bake Until Tender: Cover the Dutch oven with a lid and place it in the preheated oven. Bake for approximately 4 hours or until the roast is fork-tender and easily pulls apart.

Notes

For best results, use a well-marbled chuck roast as it becomes tender and flavorful after slow cooking.
You can substitute the Dutch oven with an oven-safe roasting pan covered tightly with foil if needed.
Cooking times may vary slightly depending on the thickness of the roast; always check for tenderness.
This dish pairs well with mashed potatoes or roasted vegetables to soak up the delicious au jus.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.