Mississippi Pot Roast Recipe
Mississippi Pot Roast is a flavorful, tender beef dish slow-cooked with pepperoncini peppers, au jus gravy mix, ranch seasoning, and butter, resulting in a juicy, fall-apart roast perfect for comforting meals. This recipe offers versatile cooking methods including oven roasting, slow cooking, and pressure cooking with an Instant Pot.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes (oven), 8 hours (slow cooker), 1 hour (Instant Pot high pressure plus natural release)
- Total Time: 4 hours (oven), 8 hours 15 minutes (slow cooker), 1 hour 30 minutes (Instant Pot including prep and release)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Beef and Seasonings
- 3-4 pounds beef chuck roast
- 12 pepperoncini peppers
- 1/4 cup pepperoncini juice (from the jar)
- 1 (1 ounce) packet au jus gravy mix
- 1 (1 ounce) packet ranch seasoning mix (such as Hidden Valley)
Fats and Oils
- 2 tablespoons olive oil
- 1/2 cup unsalted butter (1 stick), cut into pieces
Instructions
- Preheat and Sear the Roast: Preheat your oven to 275°F and position the rack in the middle. Heat olive oil in a Dutch oven over medium-high heat and sear the beef chuck roast on all sides until nicely browned. If a Dutch oven is unavailable, sear the meat in a skillet and transfer it to a covered roasting dish.
- Add Seasonings and Peppers: Remove the pot from heat and let it cool for a few minutes. Pour in 1/4 cup of the pepperoncini juice, arrange the 12 pepperoncini peppers around the roast, sprinkle the au jus gravy mix and ranch seasoning evenly over the roast, and place pieces of butter on top.
- Roast the Meat: Cover the Dutch oven or roasting dish tightly and roast in the oven for 3 to 4 hours, or until the roast is fall-apart tender. For a 3-pound roast, approximately 3.5 hours is ideal.
- Shred and Serve: Once tender, shred the roast directly in the pot using two forks, mixing it thoroughly with the cooking juices for maximum flavor.
- Slow Cooker Method: Sear the roast in olive oil in a skillet until browned on all sides. Transfer the roast to a slow cooker, add the pepperoncini juice, arrange peppers around the meat, sprinkle the seasoning packets, and add butter on top. Cover and cook on low heat for 8 hours until the beef is tender enough to shred.
- Instant Pot Method: Cut the roast into 3 to 4 pieces. Heat olive oil in the Instant Pot on sauté mode and brown the meat in batches. Turn off sauté, return all meat to the pot, add 3/4 cup water along with the pepperoncini juice, place the peppers around the pieces, sprinkle the seasoning packets, and add butter pieces on top. Seal the lid, set to high-pressure cooking for 60 minutes. Allow the pressure to release naturally for 15 minutes, then quick-release the remaining pressure. Shred the beef with two forks and mix with the juices.
Notes
- Using a Dutch oven or slow cooker ensures even cooking and tender results.
- You can adjust the number of pepperoncini peppers based on preferred spice and tanginess.
- For best melt-in-your-mouth texture, cook until the beef shreds easily.
- If you don’t have au jus or ranch seasoning packets, homemade blends with beef bouillon, garlic powder, onion powder, and dried herbs can substitute.
- This roast is excellent served with mashed potatoes, rice, or sandwich buns for Mississippi Pot Roast sandwiches.
Find it online: https://justsosavory.com/mississippi-pot-roast-recipe/
