Prepare the Mashed Potatoes: While the roast is cooking, place the cubed potatoes in a large pot of salted water. Boil for about 15 minutes, or until they’re fork-tender.

To the same pot over medium heat, add carrots, celery, onion and garlic and cook for 2 to 3 minutes. Add mushrooms and cook, stirring occasionally, for another 3 minutes.

Instructions Sear the Roast Heat olive oil in a large Dutch oven over medium-high heat. Season the roast generously with salt and pepper, then sear on all sides until browned. Remove and set aside ...

This Mississippi pot roast has everything you’d expect from the original — tender shredded beef and a rich gravy with a kick that you’ll want to spoon over mashed potatoes — but better.

I also appreciate the versatility with which you can serve this pot roast—with mashed potatoes, rice, or just baskets of crusty bread. Any starchy side to soak up all the goodness!

Key Ingredients in Mississippi Pot Roast Beef chuck roast: A boneless beef chuck roast between 3 to 4 pounds is the best choice for this recipe. Choose one with minimal visible fat if possible. Dried ...