Mississippi Pot Roast (Slow Cooker, Stovetop, or Instant Pot)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
12 servings
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Calories
79 kcal
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Course
Main Course
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Cuisine
American
Mississippi Pot Roast (Slow Cooker, Stovetop, or Instant Pot)
Description
Mississippi Pot Roast features a sizable beef cut, such as chuck roast, seasoned and browned, then slow-cooked with pepperoncini peppers and their juice, ranch dressing mix, onion powder, and butter. The pepperoncini peppers impart subtle acidity and mild heat, complementing the savory ranch seasoning and richness of butter. Cooking until the roast easily shreds ensures a tender texture achieving a robust, moist result.
The recipe offers multiple cooking methods: oven baking at 350°F for about 3 hours, slow cooking for 8 hours on low, or pressure cooking with an instant pot for one hour with natural pressure release. Each method achieves comparable tenderness and infused flavors.
This pot roast suits serving as a hearty meal on its own or with sides like mashed potatoes or vegetables. The juices rendered in cooking can be used as a flavorful sauce. The recipe's notes provide flexibility in preparation appliances and highlight the importance of resting the meat after cooking to maintain juiciness.
Ingredients
- 2 tablespoons vegetable oil
- 1 (3-5 pound) beef chuck roast round, or brisket
- 1/2 cup beef broth
- 8 Pepperoncini whole
- 1/4 cup pepperoncini juice
- 2 tablespoons ranch seasoning dry
- 1 tablespoon onion powder
- 1/2 cup butter salted
Instructions
- Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
- Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
- Once seared, remove from heat and pour in beef broth, pepperoncinis, pepperoncini juices, and sprinkle roast with ranch dressing mix and onion powder. Add butter on top of roast.
- Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork.
Notes
- Searing the roast before slow cooking is optional but adds flavor and color to the meat.
- For slow cooker use, place all ingredients in the cooker and cook on low for 8 hours without searing.
- In an Instant Pot, sear the meat using the sear function, then cook on high pressure for 60 minutes followed by a 15-minute natural release.
- Rest the roast after cooking for about an hour before cutting to help retain juices and tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 0.4g | 1% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 287mg | 12% |
| Potassium | 31mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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