MISSISSIPPI ROAST
Pot roast perfection that's packed with flavor thanks to Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. It pulls apart like a dream.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 7h35m
Yield 6
Number Of Ingredients 8
Steps:
- Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
- In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
- Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
- When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 5.4 g, Cholesterol 161 mg, Fat 50.3 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 21.8 g, Sodium 1127 mg
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 ROAST (CROCKPOT)
I am putting this here for safe-keeping, it looks great! From the gal who posted this recipe on the site called Sweet Tea and Cornbread: "I used a mixture of jalapeno and pepperoncini peppers. I like the pepper rings because they disintegrate in the cooking process and just become part of the gravy. Don't leave these out though, because they really add flavor to this. If you don't use too many, they don't even add noticeable heat. The butter is what makes the gravy in this soooo good!
Provided by Scoutie
Categories Meat
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 881.5, Fat 51.5, SaturatedFat 27.1, Cholesterol 360.7, Sodium 2453, Carbohydrate 9.3, Fiber 0.9, Sugar 2.4, Protein 97.6
INSTANT POT MISSISSIPPI POT ROAST
We took the viral, melt-in-your-mouth Mississippi pot roast and made it in an Instant Pot® multi-cooker, cutting the overall cook time by more than half. The ranch seasoning and sliced pepperoncini provide just the right amount of spice and tang. The result is a flavorful, fork-tender dish you can make any night of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 7
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
An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of "au jus" gravy mix and a handful of pepperoncini. And you can certainly cook it that way. The raves are justified. But replacing the packaged mixes is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. Cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick. (If you're in the market for a slow-cooker, our colleagues at The Wirecutter have spent a great deal of time testing them. Check out their guide to the best on the market.)
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
- Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
- As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 22 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 0 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 600 milligrams, Sugar 0 grams, TransFat 0 grams
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
MISSISSIPPI ROAST
Make and share this Mississippi Roast recipe from Food.com.
Provided by scorbish
Categories Easy
Time 9h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
- Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
- As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.
Nutrition Facts : Calories 682.5, Fat 37.2, SaturatedFat 13.7, Cholesterol 239.8, Sodium 3152.5, Carbohydrate 15.2, Fiber 2.4, Sugar 4.9, Protein 74.2
MISSISSIPPI POT ROAST
This Mississippi Pot Roast is going to have everyone's mouth watering. When it comes to gourmet food, this recipe takes the cake!
Provided by Christi Johnstone
Categories Main Course
Time 3h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees Fahrenheit.
- Season the roast by sprinkling it with salt and pepper. Place olive oil in a large skillet. Over medium-high heat sear the roast for about 2-3 minutes per side, just to get it slightly brown.
- Place the roast in the roasting pan. Pour on the liquid from the pepperoncinis jar. Sprinkle on the au jus powder and ranch dressing powder.
- Cut up the butter and place small chunks of it over the roast. Place the pepperoncinis and garlic on top. Place the lid on the roasting pan or cover it tightly with tin foil.
- Bake for 2 ½hours. Check for doneness. If it is not easy to tear apart, continue cooking for another ½ hour.
Nutrition Facts : Calories 567 kcal, Carbohydrate 1 g, Protein 44 g, Fat 44 g, SaturatedFat 21 g, TransFat 2 g, Cholesterol 197 mg, Sodium 332 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 22 g, ServingSize 1 serving
MISSISSIPPI POT ROAST {THE BEST EVER POT ROAST}
This Mississippi Pot Roast is the most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Main
Time 8h5m
Number Of Ingredients 5
Steps:
- Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
- Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!
Nutrition Facts : Calories 470 kcal, Carbohydrate 2 g, Protein 43 g, Fat 31 g, SaturatedFat 15 g, Cholesterol 171 mg, Sodium 501 mg, ServingSize 1 serving
CROCKPOT MISSISSIPPI POT ROAST
Delicious tender beef made in a Crock Pot. This Mississippi pot roast will be a new family favorite meal. Serve as a sandwich or on top of cauliflower mash to keep the meal low carb. Be sure to make the homemade ranch dressing mix!
Provided by Sandra Shaffer
Categories Main Dish Slow Cooker
Time 8h5m
Number Of Ingredients 7
Steps:
- Place chuck roast, butter and pepperoncini juice into the crock pot.
- Sprinkle over with dry ranch dressing mix and au jus gravy mix. Add in pepperoncini peppers.
- Salt and pepper to taste and cook on low heat for about 8 hours or until roast is fork-tender.
- Shred roast with a fork and serve.
MISSISSIPPI POT ROAST
Steps:
- In a slow cooker, combine the chuck roast, pepperoncini, pepperoncini juice, au just gravy mix, buttermilk ranch dressing, salt, and pepper.
- Cook on LOW until the roast is fork-tender, about 8 hours.
- Pull the chuck apart with two forks. Enjoy!
- To keep the pot roast warm, cover it with aluminum foil.
Nutrition Facts : Calories 280 cal
SLOW COOKER MISSISSIPPI POT ROAST RECIPE
This Mississippi Pot Roast is made with no packets (from scratch), and is deliciously savory, buttery, and has the most beautiful tangy kick from the pepperoncini peppers!
Provided by The Chunky Chef
Categories Main Course
Time 8h25m
Number Of Ingredients 20
Steps:
- Season roast with salt and pepper on all sides. Sprinkle roast with flour and rub in to coat.
- Heat oil in a large skillet over MED HIGH heat. Once oil is hot and shimmering, add the roast and cook for about 3 minutes per side, or until deeply golden brown. Remove to slow cooker insert.
- Pour beef broth in the skillet, using a wooden spoon to scrape the browned bits from the bottom. Stir in garlic powder and onion powder.
- Transfer broth to the slow cooker insert. Add the pepperoncini liquid, and scatter peppers around the roast.
- In a small mixing bowl, add the mayonnaise, vinegar, milk, parsley, dill, chives, and paprika. Stir together until smooth and combined.
- Pour the ranch over the top of the roast in the slow cooker, then top with the butter.
- Cover and cook on LOW for 8 hours.
- Remove peppers and add roast to a mixing bowl. Using two forks, shred meat. Add a ladle or two of cooking liquid to the shredded meat and toss to combine.
- Transfer remaining liquid from the slow cooker to a saucepan, removing any solids that remain. Heat over MED heat.
- In a small bowl, combine milk and cornstarch, stirring until smooth. Stir into the saucepan and simmer the sauce for several minutes, or until thick enough to coat the back of a spoon.
- Serve roast with mashed potatoes or egg noodles, drizzled liberally with sauce and garnished with a sprinkle of minced parsley.
Nutrition Facts : Calories 451 kcal, Carbohydrate 7 g, Protein 34 g, Fat 32 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 143 mg, Sodium 564 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 17 g, ServingSize 1 serving
MISSISSIPPI POT ROAST
Provided by Food Network
Categories main-dish
Time 8h5m
Yield 8 to 10 servings
Number Of Ingredients 6
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.
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- Loaded Mashed Potatoes. This side dish is an excellent addition to your meal because you can create exquisite flavors by adding simple ingredients. Top your mashed potatoes with sour cream, cheese, chives, bacon bits, and even scallions.
- Creamy Green Beans with Bacon Bits. This is another delicious dish you can make that will go perfectly with your roast. If you want something lighter and still full of flavor, this dish is a perfect choice.
- Creamed Corn with Roasted & Grilled Veggies. This dish is slightly different from the cream-based side dishes because it has many vegetables that will add a nice crunch and texture to your meal.
- Creamy Cheesy Spinach Potato Chunks. This is a great side dish because it has a lot of cream cheese and other ingredients to make it taste amazing. It also has potatoes so that it will be very filling as well.
- Green Bean Almondine. This dish has a different flavor because it combines sweet and savory flavors to make a fantastic side dish. It has many ingredients as well, but they will all come together nicely to create the perfect flavor combination.
- Easy Cheesy Spinach Quiche. This dish has a very different flavor because it is a quiche with spinach and cheese. This gives it some very unique flavors, but they all compliment each other nicely.
- Easy Egg Noodles. This dish is excellent to serve with the roast because it uses egg noodles which are easy to cook and go well with beef. You can have this ready in about 35 minutes, so it’s not too long of a process.
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