Mississippi Pot Roast
User Reviews
5
20 reviews
Excellent
Mississippi Pot Roast
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Mississippi Pot Roast is a slow-baked chuck roast seared and cooked with au jus and ranch seasoning mixes, pepperoncini peppers, and butter, resulting in tender meat with a tangy and savory profile. The method involves a low oven temperature for several hours to break down the meat fibers into a fall-apart texture. Juices from the peppers add brightness, while the seasoning mixes enrich the flavor layers, making this a convenient yet flavorful roast.
Description
This roast preparation begins by dredging a boneless chuck roast in flour and searing it in a combination of butter and olive oil to develop a browned crust for flavor and texture. Deglazing the pan with water loosens cooked-on bits, which are then combined with the roast. The roast is covered with juices from pepperoncini, au jus gravy mix, and ranch dressing seasoning, then topped with pats of butter and pepperoncini peppers around it, sealed tightly.
Baked at a low 275°F for about three hours, the slow cooking melts connective tissues and renders the meat tender and flavorful with lingering tang from the peppers and seasonings. The finished pot roast can be garnished with parsley and served with sides like mashed potatoes or vegetables to absorb the rich gravy.
This dish benefits from making ahead; leftovers store well in the refrigerator for up to four days and freeze for two months. Reheating is best done gently with added pan juices to maintain moisture. Skimming solidified fat after chilling improves reheated texture.
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Ingredients
- 1 (3-4 lb.) chuck roast boneless
- ⅓ cup all-purpose flour
- 2 tablespoons olive oil
- 1 tick butter divided, unsalted; ½ cup
- 1 cup water or low-sodium beef broth
- 1 (1 ounce) au jus gravy mix such as McCormick, packet
- 1 (1 ounce) ranch dressing and seasoning mix such as Hidden Valley, dry, in packet
- 6 Pepperoncini peppers plus 2 tablespoons of juice from the jar, from 12-ounce jar
- fresh parsley optional garnish, chopped
Instructions
OVEN INSTRUCTIONS
- Preheat the oven to 275°F. Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.
- Heat 1 tablespoon of the butter and 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until hot but not smoking. Place the meat in the pot and sear it for about 4-6 minutes on each side, or until nicely browned all over. Remove the beef to a plate.
- Reduce the heat to medium. Add water and cook for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These add great flavor to the dish!
- Return the roast to the pot with the water. Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning mix. Slice the remaining butter into large pats and place on top of the roast.
- Arrange pepperoncini around the roast. Cover tightly with a lid.
- Bake for 3 hours, or until the roast is fall-apart tender.
SLOW COOKER INSTRUCTIONS
- Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.
- Heat 1 tablespoon of the butter and 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until hot but not smoking. Place meat in the pot and sear it for about 4-6 minutes on each side, or until nicely browned all over. Transfer the roast to a large slow cooker.
- In the same pot that you used to brown the beef, add the water (or broth) and cook over medium heat for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Pour this liquid into the slow cooker with the beef.
- Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the meat is fall-apart tender.
INSTANT POT INSTRUCTIONS
- Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.
- Set the Instant Pot to "Saute," and add 1 tablespoon of the butter and 2 tablespoons of olive oil. Heat until the oil and butter are hot, but not smoking. Place meat in the pot and sear for about 4-6 minutes on each side, or until nicely browned all over. Transfer the roast to a plate.
- Add water and cook for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These add great flavor to the dish!
- Return the roast to the pot with the water.
- Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning mix. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.
- Place lid on Instant pot with steam valve closed.
- Switch Instant Pot setting to "Manual" and set for 60-80 minutes on "HIGH" pressure.
- Do a natural release for at least 10 minutes, then quick release.
- Remove roast from pot, shred with two forks, and serve.
Equipments used:
Notes
- Prepare the roast a day ahead and refrigerate; remove any solidified fat before reheating.
- Store leftovers in airtight containers for 3-4 days in the fridge or freeze for up to 2 months.
- Reheat covered in the oven at 325°F with pan juices to retain moisture, approximately 20 minutes, or microwave individual portions briefly.
Nutrition Information
Show Details
Serving
1/6 of the recipe (based on a 3-lb. roast)
Calories
627kcal
(31%)
Carbohydrates
8g
(3%)
Protein
45g
(90%)
Fat
46g
(71%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
21g
(105%)
Trans Fat
2g
(100%)
Cholesterol
197mg
(66%)
Sodium
632mg
(26%)
Potassium
848mg
(18%)
Fiber
0.2g
(1%)
Sugar
0.05g
(0%)
Vitamin A
506IU
(10%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Serving | 1/6 of the recipe (based on a 3-lb. roast) | |
| Calories | 627kcal | 31% |
| Carbohydrates | 8g | 3% |
| Protein | 45g | 90% |
| Fat | 46g | 71% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 2g | 100% |
| Cholesterol | 197mg | 66% |
| Sodium | 632mg | 26% |
| Potassium | 848mg | 18% |
| Fiber | 0.2g | 1% |
| Sugar | 0.05g | 0% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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