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Easy Pot Roast Recipe

February 22nd, 2017 04:21:00 pm

easy_pot_roast_recipeThe most popular and easy pot roast recipe out there is the Mississippi Pot Roast. It is a recipe we have probably all tried and loved. Are you with me? But… I have felt guilty making it because I realize I’m taking my expensive grass-fed beef, and dumping some pretty ugly additives over it and cooking them into the meat. Yuck. Really, it doesn’t feel right to essentially ruin my grass-fed meat. Don’t become disheartened though. I like pot roast made in this way so much, I’ve found a solution. First, why go the extra mile to make this roast in a “cleaner” fashion?


First, if you take a look at the contents on the Hidden Valley Ranch packet, and the contents on the McCormick’s Au Jus packet you will find a long list of un-pronounceables. They don’t mesh at all with my typical choices. They are unnecessary.  So… I decided we needed to make some adjustments to this recipe. It is super simple to make your own Ranch Seasoning, and your own Au Jus seasoning, sans additives and chemicals. I make enough to store in small jars (the ranch stores in the refrigerator due to the buttermilk powder), and the au jus in the pantry. This way it’s always on hand for a quick roast.


Which leads me to the other part of this well-known recipe that I don’t care for. The crock pot. You can read about why I don't like crock pots here. There is simply no reason to have to use it. You can do this roast vapor-cooked in less than 2 hours stovetop.  Vapor cooking takes half the amount of time it takes in an oven. A pot roast takes 3 ½ hours. Stovetop, vapor cooked, 1 ½ to 2 hours. So you can literally throw it all into your Titanium Pot, and continue about your other tasks. It takes care of itself. And if you’re not ready to eat it in 1 1/2 hours, you can leave it cooking longer. It’s a very flexible choice… simmering on low heat on a back burner, trouble-free… Here I am using the square roast, but most people will choose the ever popular 13" Roast Pot, which is our most popular pan for this. You can see it here: 13" Roast Pan.


First make your seasonings. I suggest that you make enough to use for future roasts and store them in jars. And, you will have a clean ranch on hand for a quick appetizer dip should you need it.


ranch_dressing_mixRANCH MIX:

  • 1/3 cup dry powdered buttermilk 
  • 2 T dried parsley
  • 1 1/2 t dried dill weed
  • 2 t garlic powder
  • 2 t onion powder
  • 2 t dried onion flakes
  • 1 t ground black pepper
  • 1 t dried chives
  • 1 t sea salt


Here are the simple ingredients... whisk them together and put them into a jar and store them in the refrigerator for up to 3 months. I made this recipe x4 so that I could have some for my next roast, and could also make a batch of ranch dip for an appetizer. As you whisk these fresh ingredients together the aroma is wonderful and will make you very glad you went the extra mile to make your own.  The conversion is 3 T of this mix is equivalent to one packet of HV Ranch. If you are going to make ranch dip/dressing, use 1 T of this mix, add 1/3 cup mayo, and 1/3 cup milk and whisk.



  • 4 T beef bouillon granules. I found mine at Natural Grocers. If you are really industrial, you can make your own. 
  • 4 t onion powder
  • 2 t parsley
  • 1/4 t black pepper
  • 1/4 t garlic powder
  • 4 T cornstarch



Again, whisk it together and store it in a jar. The conversion is 4 1/2 t with 2 cups water for Au Jus. 4 1/2 t is equal to one packet.


Now for the Pot Roast. Put your roast into the Titanium Pan or Pot of your choice. Add the ingredients listed here. Apply the lid. Set the heat on LOW. Set the time for 2 hours. Walk away. Leave it cooking as long as you like, up to 3 hours if you want. If you have an electric stovetop, you might want to first put it on high for a few minutes to get the heat going. Then immediately turn it down to LOW for the remainder of the cooking process. Keep the heat very very LOW during cooking. The lid will create a vapor oven that will cook that meat, trust me. If your have the heat too high, you can burn the bottom of the roast. I keep it on a 2-3 on my electric flattop.



  • Chuck Roast (any roast really). Mine is 3.5 lbs in this picture, and is grass-fed meat.
  • 4 1/2 t of your homemade Au Jus mix
  • 3 T of your homemade Ranch mix
  • Peperoncini's to your liking... not the juice. Do not add any water.
  • 1 cube of real butter
  • Onions





Once your roast has been cooking for roughly 2 hours (depending on the size of it), it is time to add vegetables. Just remove the lid and toss in carrots and potatoes. They will vapor cook to perfection with the roast and soak up the delicious spices too. On this first roast pictured, I didn't add the vegetables. Here is another occassion where I did, and added onions too! It was a big hit and the carrots and potatoes make excellent leftovers.



Roast and Carrots

If you prepare easy pot roast recipe with these “cleaner” ingredients, you will not regret it. The flavor is outstanding. The texture is perfect. It’s fast and easy and will take care of itself while you make a salad or set a table. The flavors will meld into the vegetables you added and it will all cook in one pot. The clean up is a breeze. Nothing will stick to the surface, even after hours of baking stovetop. Keep in mind, if you prefer to use the oven, you can pop the entire thing, even the lid, into the oven to accomplish the same results. This is very versatile cookware.




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