Mississippi Pot Roast
Ingredients:
3 to 4 pounds roast beef, bone removed and excess fat trimmed 1 package (1 oz.)
Au Jus Mix or 1 package Brown Gravy Mix
Ranch Mix (1 oz.)
1/4 cup unsalted butter
8 to 10 pepperoncini
Mississippi Pot Roast
Directions:
Slow Cooker:
Place roast in 6-quart slow cooker.
Sprinkle au jus mix and ranch mix over roast.
Place butter and paprika around the roast.
Cover the slow cooker. Cook on LOW for 8 hours or on HIGH for 4-5 hours or until meat is fork-tender.
Remove the lid and shred the roast with two forks.
Garnish with chopped parsley and pour over the sauce. Enjoy with potatoes, mashed potatoes, rice, pasta, etc.
Instant Pot: Switch the
Instant Pot to sauté mode. Add 1 tablespoon of oil, followed by the meat. Grill the roast on all sides until nicely browned (4 to 5 minutes on each side).
Add peperoncini, ranch mix, au jus mix, butter, and 3/4 cup water. Put the lid on and close the steam valve.
Turn off Saute mode and set to Manual mode to cook under high pressure for 80 minutes.
Allow pressure to release naturally after cooking is complete (approximately 15 minutes).
Then manually release the remaining pressure using the quick pressure lever and switch off the jug.
Carefully remove the lid, transfer the roast to a plate and enjoy.
Oven: Preheat the
oven to 350°F (175°C).
Heat an ovenproof pot over medium heat and add 1 tablespoon oil. Once hot, sear on all sides until golden brown (4-5 minutes each).
Add peperoncini, ranch mix, au jus mix, butter, and 3/4 cup water. Bring to a boil and cover.
Place in the oven and roast for 3-4 hours until the meat is tender.