Southern Pot Roast
Pot Roast Ingredients
o 1 2-3lb Roast (We prefer Round or Tri Tip)
o 1 package of Hidden Valley Dry Ranch Seasoning Mix
o 1 Package of McCormick Dry Au Jus Gravy Mix
o 4-5 Pepperoncini Peppers
o 1 Stick of Unsalted Butter
o ¼ Cup Water
o 3 Russet Potatoes
o One bag of Baby Carrots
This good southern pot roast recipes is one of my favorites. Many people use a crock pot for their roast. We use to be one of those people. Then, someone gave us a Dutch oven for Christmas and that has been our go to for roast. It cooks in half the time and is tender and good. You can cook this recipe in a crock pot if you wish.
Preheat oven to 325 degrees.
Prepare your Dutch oven by adding ¼ cup water.
Trim the excess fat off of the roast. You can leave the small hunks of fat in the roast but we like to trim off the larger portions of fat that are around the side.
Add your roast to the Dutch oven.
Sprinkle the dry ranch seasoning over the top of the roast.
Sprinkle the au jus gravy mix on top of the dry ranch seasoning.
Place one stick of unsalted butter on top of the roast.
Add your pepperoncini’s around the roast. We prefer to use the colorful ones. Although this does not matter, we just like the look of the yellow and orange.
Your roast is now ready. Place in a 325 degree oven and cook for 3 – 3 ½ hours. We usually end up cooking ours closer to 3 ½ hours. This will depend on your oven.
You do not have to add vegetables, yet, we always do because it gives us more of a complete meal. You can add in any vegetables of choice. We do carrots and white potatoes. But, at times I will add in sweet potatoes and onions as well. It just depends on what we are feeling that day.
We add in three russet potatoes and about ¾ bag of baby carrots. If you do too many vegetables then they do not all get coated in the juices and it just doesn’t seem to turn out as well.
We always let the roast cook at least 1 ½ hours before adding in the vegetables. This gives the roast time to cook alone. Then, we add in the vegetables. Stir them around so that all the wonderful juices coat the potatoes and carrots.
Stick the roast back in the oven and cook the remaining 1 ½ hours. Make sure you give the vegetables at least 1 ½ hours to cook. From experience, the carrots are not usually as tender as they should be with only an hour of cooking time.
If it is just us eating, we fix our plates right out of the Dutch oven. Yet, if we have company coming over, we will plate the roast. We will slice it up and add the vegetables around it so it has a nice presentation.
This roast is delicious and super easy.
We love to add roasted asparagus, side salad, or corn salad to this dish.
Who doesn’t love a food that you can have for supper one night and lunch the next day. This is one of those foods. We love the left overs just as much as we love the supper itself.
Pot Roast Sandwiches
Slice off the roast (amount is up to you) and place in microwave for heating. Toast two slices of loaf bread. We prefer the good ole white Sunbeam loaf bread for this.
Once toasted, add Blue Plate Mayo to both sides of the bread. It must be real Mayo (not miracle whip). Then, add your roast along with lettuce and tomato (you can leave this off if you wish). Slice in half from corner to corner and enjoy.
This sandwich is great with a side salad or a bag of plain Lay’s potato chips.
Note: I did not write the recipe.