MISSISSIPPI POT ROAST

Prep time: 5 mins | Cook time: 5 hrs | Total time: 5 hrs 5 mins | Servings: 6

This is one recipe I intend to keep for life! You can make this either on the Crock-Pot, Instant Pot, or the Oven, and the best part is, the brown gravy is made with just four ingredients! Read on for the gravy directions.

Ingredients

1 stick butter, cut into cubes

2 tbsp vegetable oil

3 pounds pot roast

1-ounce packet Au Jus mix

1-ounce packet Ranch dressing mix

3 tbsp corn starch

6 pepperoncini peppers

How to make Mississippi Pot Roast

This step is optional, but searing the meat is highly recommended for flavour and texture.

Oven:

Step 1: Prepare the oven. Preheat it to 225 degrees.

Step 2: In a 6-quart Dutch oven, heat the oil over medium-high heat. Once the oil is shimmering, add the roast to the Dutch oven and sear for about 2 to 3 minutes on each side. When done, remove the Dutch oven from the heat.

Step 3: Over the roast, sprinkle the Au Jus and Ranch Dressing Mix, then top with cubed butter and pepperoncini peppers. Place in the preheated oven and bake for about 7 to 8 hours, covered.

Step 4: For a quicker baking time, wrap the roast in foil and put it in the Dutch oven. Cover and bake for about 3 to 4 hours at 350 degrees.

Step 5: To a saucepan, transfer the juices to make the gravy. See the steps below.

Crock-Pot:

Step 1: In a large pot, heat the oil (you can also use a stovetop-friendly Crock Pot) on medium-high heat. Once the oil is shimmering, add the roast to the pot and sear for about 2 to 3 minutes on each side. If needed, shift the roast to the slow cooker.

Step 2: Over the roast, sprinkle the Au Jus and Ranch Dressing Mix, then top with cubed butter and pepperoncini peppers. If desired, you can also add carrots and/or baby red potatoes to the roast.

Step 3: Put the lid on and set to cook the roast for 8 to 10 hours on low or 5 to 6 hours on high until very tender.

Step 4: On a plate, put the roast when done and tent with foil, leaving the juices in the pot. Set the Crockpot on high and make the gravy.

Instant Pot:

Step 1: Set the Instant Pot to Saute Mode.

Step 2: In 3 tbsp vegetable oil, sear the roast for about 5 minutes per side until browned. When done, set the roast aside.

Step 3: Pour in a cup of low sodium beef broth or water in the pot and scrape the bottom using a silicone spatula to release any browned bits. Now, return the roast to the pot and sprinkle with the Au Jus and Ranch Dressing Mix. On top, put the cubed butter and pepperoncini peppers.

Step 4: To Meat Mode, turn the Instant Pot and set it to cook for 45 minutes. When the timer is up, allow to manually release the pressure for about 5 to 10 minutes, then quickly release the valve.

Step 5: Take the roast from the pot and tent it with foil to keep it warm.

Step 6: To Saute mode, set the Instant Pot and proceed to make the gravy.

To make the Gravy:

Step 1: Simmer the meat juices.

Step 2: In the meantime, mix 3 tbsp cornstarch with 3 tbsp cold water. Whisk until smooth and well incorporated.

Step 3:Into the heated pot of meat juices, pour half of the cornstarch mixture and bring to a boil. Once boiling, decrease the heat and simmer for about 2 minutes.

Step 4: You can add half of the cornstarch mixture if needed to have a nice and thick gravy. Allow the gravy to simmer for a couple of minutes before serving.

Notes:

For this Pot Roast, the best cuts of meat are chuck roast, rump roast, and bottom roast.

Nutrition Facts:

Calories: 375.42kcal | Carbohydrates: 3.77g | Protein: 50.05g | Fat: 16.3 | Saturated Fat: 8.08g | Cholesterol: 147.42mg | Sodium: 543.08mg | Potassium: 778.56mg | Fiber: 0.34g | Sugar: 0.19g | Vitamin A: 34IU | Vitamin C: 8.27mg | Calcium: 34.02mg | Iron: 4.63mg