Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Mississippi Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 29 reviews

Easy Mississippi Pot Roast is a flavorful, melt-in-your-mouth beef dish cooked slowly with pepperoncini peppers, au jus gravy mix, ranch seasoning, and butter. This versatile recipe can be made in the oven, slow cooker, or Instant Pot, resulting in tender, juicy pot roast perfect for a comforting dinner.

  • Total Time: 4 hours
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 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)
  • 1/2 cup unsalted butter (1 stick), cut into pieces

Instructions

  1. Preheat Oven: Preheat your oven to 275°F and position the rack in the middle.
  2. Sear the Roast: Heat olive oil in a Dutch oven or skillet over medium-high heat, searing the beef chuck roast on all sides until browned.
  3. Prepare for Roasting: Remove the pot from heat and let it cool for a few minutes. Pour in the pepperoncini juice, arrange the pepperoncini peppers around the roast, sprinkle the au jus and ranch seasoning packets over the meat, and place pieces of butter on top.
  4. Oven Roast: Cover and roast in the oven for 3-4 hours until the beef is fall-apart tender. For a 3-pound roast, 3.5 hours is ideal.
  5. Shred and Serve: Using two forks, shred the meat directly in the pot and mix it well with the cooking juices.
  6. Slow Cooker Preparation: Brown the roast in olive oil on the stovetop in a skillet, then transfer to the slow cooker. Add pepperoncini juice, peppers, seasoning packets, and butter. Cover and cook on low for 8 hours until tender. Shred the meat with forks before serving.
  7. Instant Pot Instructions: Cut the roast into 3-4 pieces and brown in olive oil using the sauté function in batches. Add all the browned meat back to the pot with 3/4 cup water and pepperoncini juice. Top with peppers, seasoning packets, and butter. Seal the lid, set to high pressure for 60 minutes, then allow natural release for 15 minutes, followed by quick release. Shred and serve.

Notes

  • You can cook the pot roast using oven, slow cooker, or Instant Pot based on your preference and time available.
  • Searing the meat before cooking adds extra flavor and color to the dish.
  • The pepperoncini peppers and their juice add a subtle tangy and mildly spicy flavor key to this recipe.
  • Shredding the meat in the cooking juices ensures maximum flavor absorption.
  • Leftover pot roast can be stored for up to 3-4 days refrigerated or frozen for longer storage.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 45 minutes (oven method)
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/easy-mississippi-pot-roast-recipe/