Mississippi Pot Roast

If you haven’t had Mississippi Pot Roast before you’re in for a treat! This recipe could cook all day in the slow cooker, or be quickly prepared in the Instant Pot. Either way, you end up with a delicious, tender, and flavorful piece of meat.

Recipe Ingredient Notes

To make our Mississippi pot roast, you need the following ingredients:

• Olive oil
• Beef chuck roast
• Salt and pepper
• Beef Broth
• Pepperoncini juice
• Dry ranch seasoning mix
• Brown gravy mix
• Pepperoncini peppers
• Butter

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Skillet
• Slow Cooker
• Non-stick Cooking Spray
• Instant Pot
• Meat Claws
• Spoon (Wooden)
• Cutting Board
• Chef Knife

How to Make Our Mississippi Pot Roast

Slow Cooker Instructions

1. On the stove top, place a large skillet over medium high heat.
2. Once pan is warmed up, add olive oil and allow it to heat up.
3. Sprinkle all sides of pot roast with salt and pepper.
4. Add beef roast to oil in hot pan and sear on one side for 4 minutes. Flip roast over and sear other side for 4 minutes.
5. Spray the inside of the slow cooker with non-stick cooking spray and place roast inside slow cooker.
6. Pour in the beef broth and pepperoncini juice and sprinkle both the dry ranch dressing mix and dry brown gravy mix on top of the roast. Add the peppers (put on top of and around the roast) and butter on top of the roast.
7. Place the lid on top of the slow cooker and set timer for 8-10 hours on low heat (it will vary based on your slow cooker – mine is done in 8 hours, but some will take longer) or 4-5 hours on high heat (I highly recommend cooking this roast on low – I have never had it turn out as well when I have cooked it on high. Also, you want your house to smell good alllllll day long).
8. Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).
9. Serve with mashed potatoes and the cooked carrots on the side.

Instant Pot Instructions

1. Press SAUTE button on Instant Pot and allow pot to heat up.
2. Add olive oil and let it heat up for 1-2 minutes.
3. Add beef roast and sear on one side for 4 minutes. Flip roast over and sear other side for 4 minutes.
4. Pour beef broth in the bottom and use a wooden spoon or spatula to scrape and loosen any cooked bits on the bottom of the pan (but keep them in the pan because they will add so much flavor).
5. Pour in the pepperoncini juice and sprinkle both the dry ranch dressing mix and dry brown gravy mix on top of the roast.
6. Add the peppers (put on top of and around the roast) and butter on top of the roast.
7. Put your lid on the pot and put the VALVE on sealing (not venting). Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound of your roast).
8. When timer is finished, let pressure do a NATURAL RELEASE (it will take at least 20 minutes).
9. Shred or slice roast (it should fall apart pretty easily) and serve.

Freezer Meal Modification

Add all ingredients to a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days. When ready to use, dump ingredients from bag into Instant Pot and add 1 cup of beef broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90 minutes (or 30-35 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Serving Suggestions

We recommend serving this recipe with our Make-Ahead Mashed Potatoes, Oven Baked Green Beans, or our Mom’s Sweet Potatoes. You can find more classic American recipes here.