MISSISSIPPI POT ROAST

I had not heard of Mississippi Pot Roast until, out of the blue, my daughter asked me to make it. Traditional pot roast was all I’d ever known so I was intrigued and set out to make this version of pot roast for her. I was speechless at first taste – the meat was so tender, the pepperoncini peppers add magnificent flavor, and the buttery juices are incredibly flavorful.

All I want to know is where this recipe has been all my life! It takes pot roast to an entirely new level. It is now my default pot roast recipe, and my family is happy (I do still make regular pot roast, but I must be craving it specifically.) We love pepperoncini peppers so I throw in more than the recipe calls for but if you want to add fewer, it will still be delicious. The pepperoncini peppers don’t make the dish spicy but they do add a bit of a kick.

I serve this over mashed potatoes and it is divine – rice is another great option as is egg noodles. The leftovers are fantastic as well!

Ingredients

1 (3-4 pounds) chuck roast
1 packet ranch dressing mix (1 oz.)
1 packet au jus gravy mix (1 oz.)
1/2 cup butter (1 stick)
10-12 jarred pepperoncini peppers – or more if you prefer extra (I do!)
Olive Oil – if following oven method
Beef Broth – if following instant pot method or oven method

Directions – Slow Cooker

Place the chuck roast into a 6-quart slow cooker.

Sprinkle au jus mix and ranch mix on top of the roast.

Place peppers on top of the dry mixes and set the butter on top of the roast. (Do not add any liquid.)

Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fall-apart tender.

Shred the roast using two forks. Remove fatty pieces. Toss the meat in with the juices.

Directions – Instant Pot

Cut the roast into 3-4 pieces.

Add all the meat to the Instant Pot, plus 1 cup of beef broth.

Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then add the butter on top of the roast.

Close the lid, ensure the valve is on “sealing”, press the “manual” button, and set the timer to cook for 60 minutes on high pressure.

Let the pressure release naturally for 15 minutes then quick release the rest.

Shred the roast using two forks. Remove fatty pieces. Toss the meat in with the juices.

Directions – Oven

Preheat your oven to 275°F and move the rack to the middle position.

In a Dutch oven, add 2 Tbsp. olive oil and heat over medium-high.

Sear the roast on all sides until nicely browned. If you don’t own a Dutch oven, sear the meat in a skillet then transfer it to a covered roasting dish.

Take the pot off the heat and let it cool down for a couple minutes, then pour in the ¼ cup beef broth.

Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then place the butter on top of the roast.

Cover and roast for 3-4 hours or until it’s fall-apart tender.

Shred the roast using two forks and remove fatty pieces. Toss the meat in with the juices.

Notes

• BUTTER: It is important to use real butter. If you are concerned about sodium, use unsalted butter.

• CUTS OF MEAT: Rump roast or sirloin tip will also work in this recipe.

• GLUTEN FREE: Use a gluten free packet of au jus and check the ranch packet. I always use Hidden Valley Ranch which is gluten free.

• SIDES: Serve with potatoes, mashed potatoes, rice, or noodles.

• SLOW COOKER COOK NOTES: Do not rush this recipe. Do not cook on high. This will only work when cooked slowly on low. Do not add any liquid such as beef broth.

• INSTANT POT NOTES: 60 minutes on manual; natural release for 15 minutes; then quick release. You do need the 1 cup of beef broth when using an instant pot.

• OVEN NOTES: The general rule is one hour per pound at 275°F-300°F. Adjust the time for the size of your roast. You will add a bit of beef broth but don’t add too much.

• FREEZING: Place leftovers either in a freezer safe bag with all the air squeezed out or in an airtight container. It will keep frozen for up to 2 months.