Melt-in-your-mouth roast with tons of amazing flavors! Make this Mississippi Pot Roast either in your slow cooker, Instant Pot, or oven. This roast is the best pot roast you’ll ever make!
Ingredients
½ c. butter (1 stick)
1 (3-4 lbs) chuck roast
1 packet au jus gravy mix (1 ounce)
10-12 jarred pepperoncini peppers – or more
1 packet ranch dressing mix (1 ounce)
Beef Broth – if made in the instant pot or oven
Olive Oil – if made in the oven
HOW TO MAKE MISSISSIPPI POT ROAST
Slow Cooker:
Step 1: Into a 6-quart slow cooker, place the chuck roast and sprinkle with au jus mix and ranch mix.
Step 2: On top, place the peppers and butter. Make sure not to add any liquid.
Step 3: Set to cook for 8 hours on low or 4 to 5 hours on high until the meat is fall-apart tender.
Step 4: Using two forks, shred the roast, removing any fatty pieces. Then, stir the meat in with the juices.
Instant Pot:
Step 1: Into 3 to 4 pieces, slice the roast. Into the Instant Pot, add the meat and pour in 1 c. of beef broth.
Step 2: Around the roast, scatter the peppers and sprinkle the roast with au jus and ranch packets. On top, add the butter
Step 3: After closing the lid, make sure the valve is on “sealing”. Push the manual button and cook on high pressure for 60 minutes.
Step 4: After 60 minutes, allow the pressure to naturally release for 15 minutes before doing a quick release of the remaining pressure.
Step 5: Using two forks, shred the roast, removing any fatty pieces. Then, stir the meat in with the juices.
Oven:
Step 1: Prepare the oven. Preheat it to 275 degrees. Position the oven rack in the middle.
Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high. Once the oil is hot, add the roast and sear until all sides are browned. You can also do this in a skillet and just move the roast to a covered roasting dish.
Step 3: Remove the pot from the heat and allow the roast to cool for a few minutes before pouring in ¼ c. of the beef broth.
Step 4: Around the roast, scatter the peppers. Over the roast, sprinkle the au jus and ranch packets. On top, place the butter.
Step 5: Place in the preheated oven and bake the roast for about 3 to 4 hours, covered, until fall-apart tender.
Step 6: Using two forks, shred the roast, removing any fatty pieces. Then, stir the meat in with the juices.
Notes:
For this recipe, use real butter. You can also use unsalted butter if you are concerned about sodium.
You can also use rump roast or sirloin tips.
Make sure to use gluten-free au jus mix.
Pair this dish with mashed potatoes, rice, potatoes, or noodles.
If cooking in a slow cooker, cook only on a low setting and make sure not to add any liquid.
When using an Instant Pot, adding 1 c. of beef broth is not needed.
To make it in the oven, the general rule is to cook a pound of roast at 275 to 300 degrees F. And adjust the cooking time according to the size of the roast. You can add a splash of beef broth, but not too much.
Keep any leftovers in a freezer-safe bag. Make sure to squeeze out the air. Or store in an airtight container and freeze for up to 2 months.