Before my daughter asked me to make Mississippi Pot Roast, I had never even heard of the dish before she made the request. My only experience with pot roast had been the traditional kind, so I was intrigued when she asked me to make a different kind of pot roast for her. After taking my first bite, I was left speechless because the meat was so incredibly tender, the pepperoncini peppers added a magnificent flavor, and the buttery juices were extremely flavorful.
My only question is: where have you been hiding this recipe for my entire life? It brings an entirely new dimension to the classic pot roast. My family enjoys using this recipe for pot roast, which is now my go-to option (I do still make regular pot roast, but I must be craving it specifically.) Because my family and I are big fans of pepperoncini peppers, I always add more than the recipe calls for. However, if you prefer to use fewer pepperoncini peppers, the dish will still taste wonderful. The pepperoncini peppers don’t turn the dish into a spicy one, but they do give it a little bit of a kick.
In my opinion, the best way to enjoy this dish is over mashed potatoes; however, rice and egg noodles are also excellent choices. Even the leftovers are delicious, so don’t throw them away!
Ingredients:
1 chuck roast (3-4 lbs.)
1/2 cup mayonnaise 1 package ranch dressing mix (1 oz.)
A gravy mix reminiscent of au jus: 1 packet (1 oz.)
One-half cup of butter (1 stick)
10–12 pepperoncini from a jar, or more if you like ’em hot (I do!
Olive Oil, if baking in the oven
Broth of beef, if using pressure cooker or oven.
Slow Cooker Instructions
To prepare the chuck roast, first transfer it to a slow cooker with a 6-quart capacity.
Season the roast with both ranch dressing and au jus seasoning.
Sprinkle the peppers over the dry ingredients and dot the roast with butter. (Avoid using any liquid.)
Keep the lid on the crock pot. The meat should be fall-apart tender after 8 hours on the LOW setting or 4-5 hours on the HIGH setting.
Use two forks to shred the meat into small pieces. Getting rid of the excess fat. Meat should be tossed with the pan juices.
Cooking Instructions for the Instant Pot
To serve, slice the roast into thirds or fourths.
The Instant Pot needs all the meat and a cup of beef broth.
Surround the roast with the peppers, then cover the meat with the au jus, ranch packets, and butter.
You should lock the lid in place, set the valve to the sealing position, select the manual cooking mode, and program the timer for 60 minutes at high pressure.
First, wait 15 minutes for the pressure to drop on its own, and then release any remaining pressure quickly.
Use two forks to shred the meat into small pieces. Getting rid of the excess fat. Meat should be tossed with the pan juices.
The Oven’s Directions
Set the oven temperature to 275 degrees Fahrenheit and place a rack in the center of the oven.
Heat 2 tablespoons of olive oil in a Dutch oven over medium heat.
To get a good color on the roast, sear it on all sides. Sear the meat in a skillet before transferring it to a covered roasting dish if you don’t have a Dutch oven.
Turn off the stove, let the saucepan cool for a few minutes, and then add the quarter cup of beef broth.
Surround the roast with peppers, then sprinkle it with the contents of the ranch and au jus packages and finish by placing the butter on top.
Roast, covered, at 350 degrees for three to four hours, or until the meat easily pulls apart.
Using two forks, shred the roast and discard the fat. Meat should be tossed with the pan juices.