Mississippi pot roast made with 5 simple ingredients is a delicious and easy dinner recipe the whole family will love! This Mississippi pot roast recipe prepared with beef, butter, ranch mix, au jus mix, and pepperoncinis makes the most tender and delicious meat. Serve it alongside crispy skin baked potatoes and a quick vegetable sautee!
You can absolutely make this a day or two in advance! Just store the cooked meat in a sealed container in the fridge and heat it up on the stove top or in the microwave before serving.
In a pinch you can substitute the au jus packet for a brown gravy packet, but if you have the choice, go for the au jus!
Mississippi pot roast can be made with frozen meat when using the instant pot to cook it. We do not suggest cooking from frozen in the slow cooker or oven as you run the risk of the meat sitting at an unsafe temperature for too long.
2-3 pounds chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1 stick butter sliced
4-6 pepperoncinis + more for serving
1/4 cup pepperoncini juice or water
3/4 cup beef broth or water, FOR INSTANT POT ONLY
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.
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