Classic Mississippi Pot Roast Food
MISSISSIPPI POT ROAST
Mississippi pot roast is a perfect dish perfect for the Slow Cooker.
Provided by JennCrippen
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h5m
Yield 8
Number Of Ingredients 6
Steps:
- Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
- Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 2.9 g, Cholesterol 78.2 mg, Fat 20.1 g, Fiber 0.2 g, Protein 20 g, SaturatedFat 7.8 g, Sodium 915.4 mg, Sugar 0.1 g
MISSISSIPPI POT ROAST
Mississippi pot roast made with 5 simple ingredients is a delicious and easy dinner recipe the whole family will love!
Provided by April Woods
Categories Main Course
Number Of Ingredients 7
Steps:
- Place the chuck roast in the cooking vessel. Sprinkle the ranch and au jus seasonings over it, then place the butter and pepperoncinis on top. Pour the pepperoncini juice (or water) along the bottom of the dish (or water).
- INSTANT POT: Pour in additional broth (or water), close lid and set to 'sealing'. Cook on manual (high pressure) for 60 minutes, then natural pressure release for 15 minutes.
- SLOW COOKER: Cover and cook on high 4-6 hours, or low 8 hours, or until roast shreds easily.
- OVEN: Cover and cook at 275 degrees for about 4 hours, or until roast shreds easily.
- Shred and serve in the meat juices with extra pepperocinis, if desired.
Nutrition Facts : Calories 640 kcal, ServingSize 1 serving
CLASSIC MISSISSIPPI POT ROAST
Melt in your mouth, super tender pot roast! You'll want this variation from now on. Best served over mashed potatoes.
Provided by devoni7768
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place chuck roast in your favorite slow cooker.
- Sprinkle ranch mix and au jus mix over the roast then put the stick of butter on top.
- Place the pepperoncini peppers on and around the meat; the more you add, the spicier the roast and gravy will be.
- Pour 1/4 cup of water over everything.
- Turn the slow cooker on to the low setting, and allow the meat and ingredients to cook for eight hours. When the meat is done, it should be fall-apart tender. (If you choose to use cubed stew beef, it may finish cooking a bit sooner; check after 7-1/2 hours to see if the meat is tender.).
- Use tongs to move the cooked roast and the pepperoncini to a cutting board. Use two forks to pull the meat apart into shreds, removing any pieces of fat that remain.
- Pour the meat juices into a small saucepan, and bring it to a simmer over medium-high heat. Slowly sprinkle the flour into the simmering liquid, whisking it in after each addition. Simmer the gravy a few seconds longer until it begins to thicken.
- You can place the shredded beef back into the cooker and pour gravy over it or keep separate.
- Enjoy!
Nutrition Facts : Calories 393.4, Fat 23.8, SaturatedFat 12.8, Cholesterol 161.6, Sodium 623, Carbohydrate 3.3, Fiber 0.3, Sugar 0.6, Protein 42.5
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