Two Packet Pot Roast

This pot roast is a variation of the ever-popular Mississippi pot roast that has been popping up everywhere recently.  I do not believe this is a "Mississippi" thing seeing as I am from there and have never heard of it!  The initial recipe called for a packet of ranch seasoning mix, a packet of au jus gravy mix, a stick of butter and a couple pepperoncini peppers.  I tried it but found it to be way too salty as written.  This is my variation with two packets and a few additional ingredients. 


What kind of roast should you use?  With the price of beef these days, I tend to grab whatever is on sale that day.  Of course chuck roast is optimal with its marbling of fat, but if you cook your roast low and slow, even the leaner cuts of meat will come out tender and fall-apart delicious.  London broil was on sale that day so I went with that. 

Your first step is to brown the meat.  I cut the long London broil in half so it would fit in my pan easier.  Season each side with a little S&P and brown in a little olive oil.

Place your browned roast in an oven proof roasting pan.  I like to use this large oval chicken roaster.  It is the perfect size to hold all the veggies we are adding next.

Add a touch more olive oil to the pan you browned the meat in, if necessary.  Throw in your vegetables and let them cook for a couple minutes to get a little color on them. 

Pour your vegetables around your browned roast and nestle them in nicely. 

In a medium bowl, whisk together your brown gravy mix, au jus gravy mix, beef stock, tomato paste, garlic powder, thyme, and parsley.  Pour this over your roast.  Throw in a couple bay leaves and pepperoncini's (the juice will cook out of the peppers and make your sauce slightly spicy, depending on how many you add.)  Cover your pan tightly with foil.  I threw the lid on as well, but this is not necessary as long as you cover it tightly with the foil. 

Bake at 300 degrees for 3-4 hours, depending on the size of your roast.  Mine was right at 3 lbs and I cooked it for 3 hours.  For a 4-5 lb roast, plan on at least 4 hours. 

I like to serve this with crusty garlic bread to dip in the gravy.  If you feel like carb loading, serve it over mashed potatoes!  I have even served it over cheese grits.  Delicious!

Hope you enjoy it as much as we do!

Two Packet Pot Roast

• 1 beef roast of your choice, about 3 pounds
• 1 pound of small red potatoes, cut in half
• 1 pound of baby carrots
• 5 stalks of celery, cut into large chunks
• 1 large onion, cut into quarters
• 1 packet of brown gravy mix
• 1 packet of au jus gravy mix
• 2 heaping tablespoons of tomato paste (about half of a 6 oz can)
• 1 32oz box of beef stock
• 2 tsp garlic powder
• 1/2 tsp dried thyme
• 1 tbs dried parsley
• 2 bay leaves
• 3-4 pepperoncini peppers
• Olive oil for browning
• salt and pepper to taste

Preheat oven to 300 degrees.

Add 2-3 tablespoons of olive oil to a large pan and heat over medium-high heat.  Salt and pepper both sides of the roast.  Place the roast in the hot pan and sear on each side until brown.  Remove from pan and place in your oven proof roasting pan.

Add a touch more olive oil if needed.  Throw in the onions, carrots, celery, and potatoes.  Toss these around for a few minutes until they get a little color on them.  Add these in with your browned roast.

Whisk together the brown gravy mix, au jus gravy mix, beef stock, tomato paste, garlic powder, thyme, and parsley.  Pour this over the roast.  Top with pepperoncini's and bay leaves.

Cover tightly with aluminum foil and bake for 3 hours for a 3 lb. roast (4 hours for a 4-5 lb. roast.)

Enjoy!