Mississippi Pot Roast
User Reviews
5.0
210 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 hrs
-
Total Time
5 hrs 5 mins
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Servings
6 people
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Calories
389 kcal
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Course
Main Course
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Cuisine
American
Mississippi Pot Roast
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This Mississippi Pot Roast is easy to make in the Crock Pot, Instant Pot, or the Oven! Learn how to prepare a delicious brown gravy with the drippings at the end for a truly comforting family meal.
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Ingredients
- 2 Tablespoons olive oil
- 3 lb. pot roast see notes for best cuts
- 1 oz. packet ranch seasoning mix
- 1 oz. packet Au Jus mix
- 6 Pepperoncini peppers
- 1 stick butter cut into cubes
- 3 tablespoons corn starch
Instructions
- Note: See notes for Oven and Instant Pot Method
Crock Pot Method
- Heat oil in a large skillet (preferably cast iron), over medium-high heat.
- Sear the roast for 3 minutes per side. Transfer to the crock pot.
- Sprinkle the Au Jus and Ranch Seasoning Mix over the roast.
- Top with cubed butter and pepperoncini peppers. Add any carrots and/or baby red potatoes if desired.
- Cook on low for 8-10 hours, or on high for 5-6. It will be very tender.
- Place the roast on a plate and cover with foil. Leave the juices in the pot.
- Turn the Crock pot on high and proceed to gravy instructions.
Make the Gravy
- Combine 3 tablespoons cornstarch with 3 tablespoons COLD water. Whisk until well-combined and smooth.
- Bring the meat juices to a boil. Slowly add the cornstarch mixture to the boiling liquid, stirring continuously. Once it's all added, reduce to a simmer.
- Simmer until desired thickness is reached, then transfer to a serving container and serve.
Notes
- Oven Method:
- Instant Pot
- Best Cuts of Meat for Pot Roast:
- 📘 Find this recipe on page 148 of my 2nd cookbook, Let’s Eat!
- Preheat the oven to 225 degrees.
- Heat oil in a 6 quart dutch oven over medium-high heat. Sear roast for 2-3 minutes per side. Remove from heat.
- Sprinkle Au Jus and Ranch Mix over the roast. Top with cubed butter and pepperoncini peppers.
- Bake, covered, for 7-8 hours.
- For a quicker turnaround time: Cover and bake at 350 degrees for 3-4 hours.
- Transfer the juices to a saucepan and proceed to gravy instructions.
- Turn the Instant Pot to Sauté Mode.
- Brown the roast in olive oil for 5 minutes on each side, remove and set aside.
- Deglaze the pan with 1 cup of low sodium beef broth or water. Run a silicone spatula along the bottom to release any brown bits.
- Add the Roast back and sprinkle with the Au Jus and Ranch Mix. Top with cubed butter and pepperoncini peppers.
- Set to Meat Mode and cook for 45 minutes. (Ensure the pressure valve is closed.)
- Let the pressure release naturally for 5-10 minutes, then flip the quick release valve.
- Remove the roast and cover it with foil to keep it warm.
- Set the Instant Pot to Sautee mode and make gravy as noted in recipe instructions.
- Chuck roasts- best choice
- Rump roasts -second best
- Bottom rounds- third best
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
7g
(2%)
Protein
50g
(100%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
147mg
(49%)
Sodium
543mg
(23%)
Potassium
779mg
(22%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
34IU
(1%)
Vitamin C
8mg
(9%)
Calcium
36mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 7g | 2% |
| Protein | 50g | 100% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 543mg | 23% |
| Potassium | 779mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 36mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
210 reviews
Excellent
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