Arizona Pot Roast
Ingredients:
- 5-pound beef chuck roast
- ½ teaspoon salt
- 1 teaspoon Red pepper
- ½ teaspoon Mrs. Dash Extra Spicy
- 1 Medium onion sliced into strips
- ½ teaspoon black pepper
- 8 whole pepperoncini peppers
- 2 whole jalapenos sliced
- 1 packet au jus gravy mix
- 1 packet dry ranch dressing mix
- ½ teaspoon granulated garlic
- ½ teaspoon powdered garlic
- ½ cup chopped carrots
- ½ cup sliced celery
- 1 stick salted butter
- ½ cup water
- Mashed Potatoes to put the Roast on top of.
Directions:
1. Season the meat with salt, paprika, garlic powder, Mrs Dash Extra Spicy and black pepper. Preheat a cast-iron skillet and give both sides of the meat a good sear.
2. Cook onions in same skillet and add oil as needed until onions are tender.
3. De-glaze skillet.
4. Preheat your pellet grill or oven to 275 °F.
5. Place the seared chuck roast into the bottom of a tinfoil high-sided pan. Pour in the pepperoncini, au jus, ranch dressing mix, garlic, carrots, celery, butter and water. Place slices of Jalapenos and strips of onions on top of meat. Add de-glazed juices on top of meat.
6. Put the whole shebang on the grill (or oven), close the lid and let it ride.
7. Check the roast every hour or so, and adjust the placement on the grill as needed. You want to avoid hot spots so nothing burns. It shouldn't, but with live fire, you have to pay attention.
8. Continue cooking until the meat reaches 200-205 °F, and is fork-tender.
9. Served on top of mashed potatoes, or buttered rice. Plenty of fresh bread and a bottle of good whiskey over ice.
