Mississippi Pot Roast Food

MISSISSIPPI POT ROAST

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.

MISSISSIPPI POT ROAST

Steps:

• 1. Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.
• 2. In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
• 3. Transfer the meat to a Crock-Pot and top with butter and pepperoncini.
• 4. Cover the Crock-Pot and set it to low.
• 5. In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
• 6. Spread over the meat, and cook on low for 8 hours.
• 7. Remove the roast and shred with two forks.
• 8. Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh parsley.

MISSISSIPPI POT ROAST

Steps:

• Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

MISSISSIPPI POT ROAST

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.

INSTANT POT MISSISSIPPI POT ROAST

Steps:

• Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper.
• Set the Instant Pot® to saute on high (see Cook's Note). Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs.
• Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return the roast to the pot (it's okay if the roast is not fully submerged in the broth). Scatter the pepperoncini on top.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 55 minutes. After the pressure cook-cycle is complete, follow the manufacturer's guide for a natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the roast to a cutting board using tongs, leaving the broth in the pot. Shred the beef using 2 forks, discarding any large pieces of fat.
• Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes.

MISSISSIPPI ROAST (CROCKPOT)

Steps:

• Spray your slow cooker with nonstick spray.
• Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.
• Sprinkle the top with the ranch dressing mix and the au jus mix.
• Place peppers on top of mixes.
• Add the stick of butter on top.
• Set your slow cooker to 8 hours and forget it.
• You do not add any additional water to this.
• Served with mashed potatoes, but you could serve with egg noodles.