Mississippi Pot Roast
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
3 hrs 45 mins
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Total Time
3 hrs 50 mins
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Servings
6
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Calories
603 kcal
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Course
Main Course
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Cuisine
American
Mississippi Pot Roast
Description
Mississippi Pot Roast begins by searing a 3-4 pound beef chuck roast in olive oil to develop a browned crust, enhancing flavor. The roast is then cooked low and slow at 275°F in a Dutch oven or slow cooker surrounded by whole pepperoncini peppers and their juice. Au jus gravy mix and ranch seasoning mix are sprinkled over the roast, with unsalted butter placed on top to enrich the cooking juices.
The roast cooks for several hours until it becomes fall-apart tender and can be shredded easily with forks. The slow cooking process breaks down connective tissue, making the meat moist and flavorful. The combination of ranch seasoning and pepperoncini provides a distinct tangy and savory note to the broth and meat.
This pot roast works well as a main dish served with sides like mashed potatoes or vegetables. The recipe can be adapted by using pork shoulder instead of beef chuck for variation. Skipping the initial sear reduces flavor. The dish benefits from low and slow cooking rather than higher heat to maintain tenderness.
Timing the roast at about one hour per pound guides cooking duration. Stored properly, leftovers can maintain flavor and moisture.
Ingredients
- 2 tablespoons olive oil
- 3-4 pounds beef chuck roast
- 12 Pepperoncini peppers plus 1/4 cup of the juice from the jar
- 1 (1 ounce) packet au jus gravy mix
- 1 (1 ounce) packet ranch seasoning mix I use Hidden Valley
- 1/2 cup butter cut into pieces, unsalted, 1 stick
Instructions
Oven Instructions:
- Preheat your oven to 275F and move the rack to the middle position.
- Add the olive oil to your Dutch oven over medium-high heat and sear the roast on all sides until nicely browned. If you don't own a Dutch oven, sear the meat in a skillet then transfer it to a covered roasting dish.
- Take the pot off the heat and let it cool down for a couple minutes, then pour in the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then place the butter on top of the roast.
- Cover and roast for 3-4 hours or until it's fall-apart tender, then shred it with 2 forks right in the pot and toss with the juices. I roast a 3 lb. cut of beef for 3.5 hours.
Crockpot Instructions:
- Add the olive oil to a skillet over medium-high heat and sear the roast on all sides until browned.
- Transfer the roast to a slow cooker. Pour in the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then place the butter on top of the roast.
- Cover and slow cook on low for 8 hours or until it's fall-apart tender, then shred it with 2 forks.
Instant Pot Instructions:
- Cut the roast into 3-4 pieces.
- Add the olive oil to your Instant Pot and press the sauté button. Sauté the meat until browned on all sides (you'll likely need to do two batches).
- Turn the sauté button off. Add all the meat to the Instant Pot, plus 3/4 cup of water and the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then add the butter on top of the roast.
- Close the lid, ensure the valve is on "sealing", and set the timer to cook for 60 minutes on high pressure.
- Let the pressure release naturally for 15 minutes then quick release the rest. Shred the meat with two forks.
Notes
- For best tenderness, use a fattier, tougher cut like beef chuck; lean cuts risk dryness.
- Allow about one hour of cooking per pound at 275°F–300°F for proper doneness.
- Skipping the searing step reduces flavor but is acceptable if short on time.
- Pork shoulder can substitute for beef chuck for a different variation.
- Slow cooking at low temperature ensures fall-apart tenderness; avoid higher heat to prevent dryness.
- This recipe appears in the Salt & Lavender: Everyday Essentials cookbook, page 35.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 4g | 1% |
| Protein | 44g | 88% |
| Fat | 46g | 71% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 2g | 100% |
| Cholesterol | 197mg | 66% |
| Sodium | 561mg | 23% |
| Potassium | 800mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 14mg | 16% |
| Calcium | 45mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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