Mississippi Pot Roast Recipe

Ingredients:

• 3-4 pounds boneless chuck roast, trimmed of excess fat
• 1 packet (1 oz) au jus mix or brown gravy mix
• 1 packet (1 oz) ranch mix
• 1/4 cup unsalted butter
• 8-10 pepperoncini peppers

Instructions:

Slow Cooker:

1. Place the chuck roast into a 6-quart slow cooker.
2. Sprinkle au jus mix and ranch mix on top of the roast.
3. Add butter and pepperoncini peppers around the roast.
4. Cover the slow cooker and cook on LOW for 8 hours or HIGH for 4-5 hours until the meat is fork-tender.
5. Remove the cover, shred the roast using two forks, and garnish with optional minced parsley. Drizzle with gravy and serve with potatoes, mashed potatoes, rice, or noodles.

Instant Pot:

1. Turn the Instant Pot onto Sauté mode. Add 1 tablespoon oil and sear the roast on all sides (4-5 minutes each) until browned.
2. Add pepperoncini peppers, ranch mix, au jus mix, butter, and ¾ cup of water.
3. Cover with the lid, close the steam valve, and set to “Manual” mode for “High” Pressure Cook for 80 minutes.
4. Allow for natural pressure release (about 15 minutes), then use the quick pressure lever to release any remaining pressure.
5. Carefully remove the lid, transfer the roast to a plate, and serve.

Oven:

1. Preheat the oven to 350°F (175°C).
2. Place an oven-proof pot on medium heat, add 1 tablespoon oil, and sear the roast on all sides until browned (4-5 minutes each side).
3. Add pepperoncini peppers, ranch mix, au jus mix, butter, and ¾ cup of water. Bring to a simmer, cover, and transfer to the oven.
4. Roast for 3-4 hours until the meat is fork-tender.