Mississippi Pot Roast
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 hrs
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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
Description
Mississippi Pot Roast is centered on cooking a pot roast seasoned with ranch and au jus mixes along with butter and tangy pepperoncini peppers. The seasoning and peppers infuse the beef with a balance of savory and subtle heat. The cooking methods include low and slow options: crock pot, oven, or pressure cooker. Each method ensures the roast becomes very tender and easy to shred or slice.
After cooking, the roast rests covered while the cooking liquid is thickened with a cornstarch slurry to create a gravy. This gravy is rich and flavorful, perfect for spooning over the meat or side dishes like potatoes. The recipe suggests adding carrots and baby red potatoes directly to the crock pot if desired.
The recipe notes discuss preferred cuts for pot roast such as chuck, rump, or bottom round and offer timings for different cooking temperatures and methods. This flexibility helps accommodate schedules and appliances while maintaining a tender final dish.
Ingredients
- 2 Tablespoons olive oil
- 3 lb. pot roast see notes for best cuts
- 1 oz. ranch seasoning mix packet
- 1 oz. au jus mix packet
- 6 Pepperoncini peppers
- 1 butter cut into cubes, stick
- 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
- Chuck roast is the preferred cut for the best texture, with rump and bottom round as alternatives.
- The oven method allows cooking at a low temperature (225°F) for 7-8 hours or at 350°F for 3-4 hours for quicker results.
- In the Instant Pot, sear the meat, deglaze, then cook on Meat Mode for 45 minutes followed by a natural pressure release.
- The gravy is made by mixing cornstarch with cold water and whisking it into boiling cooking juices, simmered until thickened.
- Optional additions like carrots and baby potatoes can be cooked with the roast in the crock pot to create a complete meal.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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