Tender, melt in your mouth Mississippi Pot Roast made in a Slow Cooker or an Instant Pot®!
The most delicious Mississippi Pot Roast is juicy, fork tender and easy to prepare, made with just a handful of simple ingredients! Make it in a multi cooker for a quicker cook time, OR cook it low and slow in your crockpot.
WHAT IS A MISSISSIPPI POT ROAST?
Mississippi Pot Roast is made by combining a chuck roast in a crock pot or slow cooker with a few simple ingredients. The roast cooks underneath ranch dressing mix, ‘au jus’ gravy mix, butter, pepperoncini brine (or juice) and a few pepperoncini peppers. The pepper juice makes the meat really tender and the package seasonings create delicious tasting pan juices!
Low and slow cooking a chuck roast is the best option to give you fork-tender results, while the Instant Pot® gives you the same results in a fraction of the time.
Not a fan of beef? Swap it out for pork butt or bone-in chicken thighs (cook for 3-4 hours on low heat if using chicken).
SET IT AND FORGET IT!
SEARING your roast first is an optional step. The fat renders and juices get sealed in to give you incredible flavors while slow cooking. If not searing, you can have it all ready in the slow cooker or the IP in under 5 minutes. If choosing to sear, give yourself an extra 5-10 minutes prep time.
Just place your chuck roast into a 6-quart slow cooker bowl or a 6-qt Instant Pot®. Top with the rest of the ingredients and let your machine get to work!
FOR A SLOW COOKER: Cover and cook on low for 8 hours. For the best results, we don’t recommend cooking over high heat. Low and slow is best. Do not be tempted to add more liquid — the roast releases a lot of juice while cooking.
FOR AN INSTANT POT®: Add 1 cup of beef broth and set on manual setting. Cook on high pressure for one hour. Pressure release according to manufacturer’s directions for about 20 minutes.
TO MAKE A MISSISSIPPI ROAST IN THE OVEN
First, place your roast in a small roasting pan or a heavy-based dutch oven. Add all of your ingredients as directed in the recipe box below, cover with a lid or a sheet of foil and bake in the oven set at a 325°F. Let cook for about 3-4 hours. It’s ready when it falls apart with a fork. Check on your roast halfway through cooking time and add in 1 cup of beef broth if needed.
The BEST tender pot roast done with minimal effort!
CAN I SUBSTITUTE AU JUS MIX FOR BROWN GRAVY?
Yes you can! You can use 2 tablespoons of a low-sodium powdered gravy mix and get similar results.
Use two forks or a pair of tongs to shred the meat and enjoy over noodles, rice or mashed potatoes!
Mississippi Pot Roast
- 1 (3-4 pound) chuck roast
- 1 onion, diced
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 6-8 pepperoncini peppers
- 1/4 cup pepperoncini juice
- 1/4 cup butter sliced
- Season roast all over with salt and pepper.
- Heat 1-2 tablespoons of cooking oil in a large skillet over high heat until hot and just starting to smoke.
- Sear pot roast all over (about 2-3 minutes each side) until all browned.
- Place roast in the slow cooker. Top with diced onions, ranch dressing mix, au jus mix, peppers, juice and butter. (Do not add any extra water or broth. The roast makes enough juice while cooking.)
- Cover and cook on low for 8 hours.
- Combine all ingredients in your Instant Pot. Add 1 cup of beef broth. Cook on manual high pressure for one hour. Let the pressure release naturally for 10-15 minutes.
- Shred meat with forks or tongs and serve over egg noodles, mashed potatoes or rice. Enjoy!
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