Brown the Roast: Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until golden-brown, about 3-4 minutes per side. Remove the roast and set it aside.
Sauté the Vegetables: Add the onions to the Dutch oven and cook until translucent. Stir in the garlic until fragrant, about 1 minute.
Create the Roux: Sprinkle the flour over the onions and garlic, stirring to combine. Cook for about 2 minutes, allowing the flour to slightly brown and form a roux. This step is crucial for thickening the gravy.
Deglaze and Add Ranch Seasoning: Pour in the beef broth and Worcestershire sauce, stirring continuously to incorporate the roux and form a smooth gravy. Bring to a simmer, allowing the gravy to thicken slightly. Sprinkle the ranch seasoning mix over the gravy, stirring to distribute evenly.
Prepare for Baking: Return the roast to the Dutch oven. Place the whole jalapeños on top of the roast. Cover the Dutch oven tightly with its lid or aluminum foil.
Bake: Transfer the Dutch oven to the preheated oven and bake for about 2.5 to 3 hours, or until the roast is tender enough to easily shred with a fork.
Serve: Carefully shred the roast and serve it with the gravy, onions, and jalapeños. Garnish with fresh parsley for a touch of color and freshness.
Enjoy: The Delta Pot Roast with Gravy is ready to be savored. Perfect alongside mashed potatoes, rice, or your choice of sides for a complete, hearty meal.
Dibbz Tips
For a thicker gravy, you may adjust the amount of flour based on your preference. Keep in mind that the gravy will continue to thicken upon standing.
Checking the roast for tenderness starting at the 2.5-hour mark ensures you achieve the perfect texture without overcooking.
Whole jalapeños add a mild heat and flavor to the dish, but you can adjust the quantity to suit your taste.
