MISSISSIPPI POT ROAST

Ingredients :


  • 3-4 pounds chuck roast, (about 1.5 kg), boneless and trimmed of excess –
  • fat
  • 1 packet au jus mix, (1 oz), or brown gravy mix
  • 1 packet ranch mix, (1 oz)
  • 1/4 cup unsalted butter
  • 8-10 pepperoncini peppers

Instructions :


Slow Cooker:


1 Place the chuck roast into a 6-quart slow cooker.


2 Sprinkle au jus mix and ranch mix on top of the roast.


3 Add butter and peppers around the roast.


4 Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fork-tender.


5 Remove cover and shred the roast using two forks.


6 Garnish with optional minced parsley and drizzle with gravy. Serve with potatoes, mashed potatoes, rice or noodles.


Instant Pot:


1 Turn the instant pot onto Sauté mode. Add 1 tablespoon oil followed by the meat. Sear the roast on all sides (4-5 minutes each side) until nicely browned.


2 Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Cover with the lid and close the steam valve.


3 Turn off Sauté mode and set to “Manual” mode for “High” Pressure Cook for 80 minutes.


4 After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes).


5 After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.


6 Carefully remove the lid and transfer the roast to a plate and serve.


Oven:


1 Preheat oven to 350°F (175°C).


2 Place an oven-proof pot on medium heat and add 1 tablespoon oil. When hot, sear the roast on all sides (4-5 minutes each side) until brown.


3 Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Bring to a simmer and cover.


4 Transfer to the oven and roast for 3-4 hours until the meat is fork-tender.

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