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Mississippi Pot Roast Recipe

Mississippi Pot Roast Recipe
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5 from 28 reviews

This Mississippi Pot Roast recipe is a flavorful and tender dish that’s perfect for a comforting family meal. Made with simple ingredients and cooked to perfection, it’s a classic favorite that will have everyone coming back for seconds.

Ingredients

Main Ingredients:

  • 2 tablespoons olive oil
  • 3–4 pounds beef chuck roast

Additional Ingredients:

  • 12 pepperoncini peppers + 1/4 cup of the juice from the jar
  • 1 (1 ounce) packet au jus gravy mix
  • 1 (1 ounce) packet ranch seasoning mix (I use Hidden Valley)
  • 1/2 cup unsalted butter (1 stick) (cut into pieces)

Instructions

  1. Oven Instructions: Preheat your oven to 275F and move the rack to the middle position. Add the olive oil to your Dutch oven over medium-high heat and 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.
  2. Take the pot off the heat and let it cool down for a couple minutes, then pour in the pepperoncini juice. 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.
  3. Cover and roast for 3-4 hours or until it’s fall-apart tender, then shred it with 2 forks right in the pot and toss with the juices.
  4. Crockpot Instructions: Add the olive oil to a skillet over medium-high heat and sear the roast on all sides until browned. Transfer the roast to a slow cooker. Pour in the pepperoncini juice. 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.
  5. Cover and slow cook on low for 8 hours or until it’s fall-apart tender, then shred it with 2 forks.
  6. Instant Pot Instructions: Cut the roast into 3-4 pieces. Add the olive oil to your Instant Pot and press the sauté button. Sauté the meat until browned on all sides (you’ll likely need to do two batches).
  7. Turn the sauté button off. Add all the meat to the Instant Pot, plus 3/4 cup of water and the pepperoncini juice. 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.
  8. Close the lid, ensure the valve is on ‘sealing’, and set the timer to cook for 60 minutes on high pressure.
  9. Let the pressure release naturally for 15 minutes then quick release the rest. Shred the meat with two forks.

Notes

  • This recipe is versatile and can be served with mashed potatoes, rice, or on a sandwich.
  • Adjust the amount of pepperoncini peppers based on your spice preference.
  • Feel free to add additional seasonings such as garlic powder or onion powder for extra flavor.

Nutrition

Find it online: https://cookedbysarah.com/mississippi-pot-roast-recipe/