The Most Delicious Mississippi Pot Roast Recipe

The Most Delicious Mississippi Pot Roast Recipe

This Mississippi Pot Roast recipe is full of flavor and easy to make. It’s one of my favorite recipes for Sunday dinner.


  • 1 beef chuck roast
  • Salt and pepper, to taste
  • Vegetable oil, for browning the meat (optional)
  • 4 carrots, peeled and chopped into large pieces
  • 3 stalks celery cut into large pieces
  • 1 small onion sliced thinly in half moons
  • 6 cloves garlic minced or pressed through a garlic press
  • 1/2 cup mushrooms sliced (optional)
  • 2 tablespoons tomato paste diluted with 2 cups of water or broth

1 (3 pound) beef chuck roast, trimmed of fat and patted dry

1 (3 pound) beef chuck roast, trimmed of fat and patted dry

  • For the best results, use a boneless roast.
  • If you must use a bone-in roast, plan on cooking it longer than the recipe states because you’ll have to account for the extra time that it takes to cook through the bones.
  • Any cut will work–you can even use ground beef if you want!

1 teaspoon salt

Salt is a spice that adds flavor to food. It can also be used to preserve food by drawing out the water from bacteria, preventing it from growing and spoiling your dish.

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1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly ground black pepper

If you don’t have a pepper grinder or a pepper mill, you can use the back of your knife to crush the peppercorns. Just be careful not to cut yourself!

4 tablespoons vegetable oil, divided

  • Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes total (this will take longer if you are using brisket). Transfer meat to a plate; set aside.
  • Add remaining 2 tablespoons oil to same pan; cook onion, celery, carrots and garlic until softened, about 5 minutes; add mushrooms and cook for another 3 minutes or until tender; add tomato paste and cook 1 minute more or until fragrant; stir in flour mixture (roux) then return meat with any accumulated juices back into pot along with bay leaf and thyme sprigs . Bring mixture to boil over high heat then reduce heat so liquid simmers gently for 1 hour stirring occasionally during cooking time so it doesn’t stick at bottom of pan

4 carrots, peeled and cut on a diagonal into 2-inch pieces

Peel the carrots with a vegetable peeler, then cut them on a diagonal into 2-inch pieces.

2 stalks celery, cut into 1-inch pieces on the diagonal

Cut the celery into 1-inch pieces on the diagonal.

1 large onion, coarsely chopped (about 3 cups)

First, you’ll want to use a sharp knife and cut the onion into large pieces. It’s important that you don’t cut them too small, so keep them large. Then, coarsely chop your onions until they are about 3 cups in total.

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3 cloves garlic, minced

Garlic is a great flavor enhancer and has many health benefits. It’s easy to grow, store and use in your cooking.

Garlic is part of the onion family, with its pungent smell coming from sulfur compounds called allyl sulfides (allicin). These compounds are responsible for garlic’s antibiotic properties and have been shown to help fight infections like colds or flu viruses by boosting your body’s immune system. Garlic also contains vitamin C, which can help fight heart disease; selenium which helps prevent cancer; calcium for strong bones; manganese for healthy blood sugar levels; potassium for regulating blood pressure; copper which supports healthy nerve function; iron that transports oxygen throughout the body; B vitamins including riboflavin (B2), niacin (B3) pyridoxine hydrochloride (B6) pantothenic acid

9 ounces white button mushrooms, cleaned and thinly sliced (about 3 cups)

  • How to clean mushrooms: Rinse them well under cool water, then gently rub off any dirt with a paper towel or brush.
  • How to thinly slice mushrooms: Place the mushroom on its side and cut into thin slices. For larger mushrooms, use a sharp knife and make several cuts in the cap until you reach the stem (this will allow you to remove it easily). Then make several more cuts parallel with your first cuts until you have reached your desired thickness of slice.
  • How to store mushrooms: Store fresh mushrooms in a paper bag in the refrigerator for up to 1 week; if they’re unwashed or uncut, they’ll keep even longer–upwards of 2 weeks!

2 tablespoons tomato paste

Tomato paste is a staple in many cuisines and adds a rich, full-bodied flavor to the dish. It can be used in soups, stews, sauces and more. If you don’t have any tomato paste on hand, substitute 1/4 cup of water for each tablespoon of tomato paste used in this recipe.

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4 cups low-sodium beef broth or water

If you don’t have beef broth on hand, use water instead. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the pot roast before cooking it in the oven.

This Mississippi Pot Roast recipe is full of flavor and easy to make.

This Mississippi Pot Roast recipe is full of flavor and easy to make. The leftovers taste better than the first night!

To start making this delicious meal, take your chuck roast and season it with salt and pepper. Then brown it in a large skillet on each side until golden brown. Remove any excess fat from the pan before adding in your veggies (onions, bell peppers), garlic cloves, beef broth or beer and tomato paste then stir well until combined. Cover tightly with foil or lid then braise in preheated oven at 325 degrees F for 2 1/2 hours until fork tender but not falling apart; remove lid during last hour if desired for more liquid reduction).


This Mississippi Pot Roast recipe is full of flavor and easy to make.

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