Mississippi Pot Roast Recipe
Our Mississippi Pot Roast can be prepared either in the Instant Pot or slow cooker for a flavorful, family favorite recipe’’
Serving6 servings
Ingredients
- 2 Tablespoon olive oil
- 3 pounds beef chuck roast, or rump roast (a rump roast usually has more fat, so it falls apart even more easily)
- salt and pepper, to taste
- ¾ cup beef broth
- ½ cup pepperoncini juice, (from the jar of pepperoncinis)
- 1 ounce dry ranch seasoning mix, (1 packet)
- 1 ounce brown gravy mix, (1 packet)
- 8 whole pepperoncini peppers
- 2 Tablespoon butter, cut into small pieces
Equipment
Instructions
Slow Cooker Instructions
- On the stove top, place a large skillet over medium high heat.
- Once pan is warmed up, add olive oil and allow it to heat up.
- Sprinkle all sides of pot roast with salt and pepper.
- 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.
- Spray the inside of the slow cooker with non-stick cooking spray and place roast inside slow cooker.
- 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.
- 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).
- Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).
- Serve with mashed potatoes and the cooked carrots on the side.
Instant Pot Instructions
- Press SAUTE button on Instant Pot and allow pot to heat up.
- Add olive oil and let it heat up for 1-2 minutes.
- Add beef roast and sear on one side for 4 minutes. Flip roast over and sear other side for 4 minutes.
- 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).
- Pour in the 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.
- 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).
- When timer is finished, let pressure do a NATURAL RELEASE (it will take at least 20 minutes).
- Shred or slice roast (it should fall apart pretty easily) and serve.
Notes
For the Instant Pot, the recipe calls for approximately 10 minutes of prep time, 68 minutes to cook, 20 minutes of natural release, and a total cooking time of 1 hour and 38 minutes.
For the slow cooker method, we recommend cooking the roast on low. We have never had it turn out well when it is cooked on high.
Nutrition
Calories: 504 kcal · Carbohydrates: 4 g · Protein: 44 g · Fat: 35 g · Saturated Fat: 15 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 18 g · Trans Fat: 2 g · Cholesterol: 167 mg · Sodium: 708 mg · Potassium: 804 mg · Fiber: 0.5 g · Sugar: 0.4 g · Vitamin A: 191 IU · Vitamin C: 11 mg · Calcium: 43 mg · Iron: 5 mg