Mississippi Pot Roast

Mississippi pot roast is a comfort food classic with tender beef, peperoncinis, ranch seasoning, and butter. Slow cooker or IP instructions!

Thanks for watching, I hope you enjoyed this video. If you did, please go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!

👇 RECIPE BELOW

=====================================

CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️
https://keviniscooking.com/instant-po...

Ingredients
3 lb beef chuck pot roast
1/2 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 medium yellow onion diced
1 packet au jus gravy mix (Slow Cooker version only) (See Note 1)
1/2 cup beef broth (Instant Pot version only) (See Note 2)
1/4 cup pepperoncini juice
1/4 cup ranch seasoning
8 whole pepperoncinis or 1 cup sliced
8 tbsp butter

Instructions
Slow Cooker
Season beef chuck pot roast on both sides with salt and pepper. Add oil to skillet and sear both sides of the beef chuck pot roast until browned, about 4-5 minutes per side.

Spray inside of 6-quart slow cooker with cooking spray. Place onions in the bottom of slow cooker then top with seared roast and pour in the pepperoncini juice. Sprinkle the ranch dressing mix and au jus gravy mix over the top of the roast. Add the pepperoncini peppers and sliced butter on top of the roast.

Cover and cook on Low for 8-10 hours or on High for 4-6 hours, or until the roast is fork-tender.

The gravy is a loose gravy, spooned over the top at serving. If you prefer a thicker gravy, mix one tablespoon of cornstarch with one tablespoon of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.

Shred meat with forks and slice pepperoncinis or leave whole. Serve over mashed potatoes or noodles of choice.

Instant Pot
Season beef chuck pot roast on both sides with salt and pepper. Add oil to skillet and sear on both sides until browned.

Turn Instant Pot pressure cooker to Sauté setting and allow to get hot. Add the oil and sear both sides of the beef chuck pot roast until browned, about 4-5 minutes per side. Remove from pot and set aside momentarily.
Add the onion to the Instant Pot, top with browned meat and pour in the beef broth and pepperoncini juice. Sprinkle the ranch dressing seasoning over and top with butter slices. Scatter 8 whole pepperoncinis over all. Close lid and vent.

Cook on High pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.

The gravy is a loose gravy, spooned over the top at serving. If you prefer a thicker gravy, mix one tablespoon of cornstarch with one tablespoon of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.

Shred meat with forks and slice pepperoncinis or leave whole. Serve over mashed potatoes or noodles of choice.

Notes
1. For the Slow Cooker version, NO beef broth is need, just the packet au jus gravy mix.
2. For the Instant Pot version, NO packet au jus gravy mix, just the beef broth.
3. Adding butter to the roast is for flavor, adjust per taste.


=========================================

FOLLOW ME HERE:
Facebook:   / keviniscooking  
Instagram:   / keviniscooking  
Pinterest:   / keviniscooking  
Twitter:   / keviniscookin  
Email: [email protected]