Roast Beef Recipe Ranch Onion Soup Pepperoncini
If you're wondering how to cook a roast in a Crock-Pot, this Mississippi Pot Roast with 5-ingredients is the answer.
This Mississippi roast is by far the most delicious way to cook a pot roast ever. It just takes a few simple ingredients to make a mouthwatering meal.
Mississippi Pot Roast
Mississippi Pot Roast has been a favorite recipe of mine for years. It's full of flavor and so tender that it just falls apart with your fork. It's traditionally served over mashed potatoes with gravy.
And, I like to serve it with a steamed vegetable on the side.
Why is it called Mississippi Pot Roast?
A woman from Ripley, Mississippi adapted a recipe that was given to her in the 1990s. She modified the ingredients and the result was a pot roast that was later named a Mississippi Pot Roast.
She shared it with a friend who included it in one of those community cookbooks. And, the recipe became an overnight sensation.
How do you make Mississippi Pot Roast?
You only need five simple ingredients to make this Mississippi Roast.
- boneless chuck roast
- buttermilk ranch dressing mix
- au jus mix (can also use dry onion soup mix)
- pepperoncini peppers
- butter
It all goes in the Crock-Pot for 8 hours on low. Then, shred it and serve.
For another layer of flavor, you can sear the meat in a Dutch oven with 2 tablespoons of olive oil, then transfer to the slow cooker.
If anyone asks you how to make a roast in the Crock-Pot, give them this recipe. It doesn't get much easier.
Can I substitute brown gravy for the au jus mix?
I love the way this Mississippi Pot Roast tastes with au jus mix. Au jus mix is typically made from a roast and condensed. Beef gravy mix is made from a roast and thickened with cornstarch.
But, you can substitute a beef gravy mix or dry onion soup mix if you don't have au jus mix.
Mississippi Pot Roast without pepperoncini
Yes, if you cannot find pepperoncini peppers in your grocery store, you can leave them out. It will still taste delicious. And, it will still fall apart easily.
You can also substitute banana peppers for the pepperoncini peppers if you have those instead.
Is Mississippi Pot Roast Keto-friendly?
It will all depend on the ingredients in your au jus mix and your buttermilk ranch dressing mix. But, yes, this roast should be keto-friendly. It's typically served over mashed potatoes or rice.
So, if you are trying to keep this recipe low carb, you might want to serve it as is with a low carb vegetable on the side. Or, you could serve it over mashed cauliflower if you prefer.
Can I make this in the Instant Pot?
If you want to make this Mississippi Pot Roast Instant Pot style, it's easy enough to do. Just use the same ingredients but add a cup of water. Then, follow the same process in the recipe below.
But, place everything in the Instant Pot and cook it on high for about an hour and a half. Check for doneness. If it doesn't fall apart with a fork, you can cook it for a few minutes extra.
How can I store Mississippi Pot Roast leftovers?
Leftovers can be stored in the refrigerator in a tightly covered container for three to five days. To store them for a longer period, you can freeze them for up to two months.
To reheat them, thaw the leftovers in the refrigerator. And, reheat them in your microwave or a pan until warmed through. Or, if you have leftover shredded meat, you can try Mississippi Pot Roast sliders.
Enjoy!
With love from our simple kitchen to yours.
Want to see how you make this Mississippi Pot Roast with 5-Ingredients? Watch the video!
Mississippi Pot Roast (5-Ingredients)
Description
Prep time: 5 Min Cook time: 8 Hours Total time: 8 H & 5 M
Ingredients
- 3-4 pound boneless chuck roast
- 1 (0.4 ounce) packet buttermilk ranch dressing mix
- 1 (1 ounce) packet au jus mix (can also use dry onion soup mix)
- 8-10 whole pepperoncini peppers plus 4 ounces (1/2 cup) juice
- 1/4 cup (½ stick) butter
- Fresh Italian parsley, chopped (optional garnish)
Instructions
- Place the roast on the bottom of your slow cooker (I used a 6-quart oval) . Sprinkle ranch dressing mix and au jus mix over top. Scatter peppers around the slow cooker on top of the roast. Top with butter.
- Cover and cook on low for 8-10 hours (or high for 4-5 hours).
- When it is done the meat will pull apart with barely any effort. If you have to put muscle into it, let it cook another hour.
- Remove any large pieces of fat. Shred the beef with 2 forks
- Sprinkle with fresh parsley, optional.
- Serve and enjoy!
DONNA'S NOTES
- For another layer of flavor, you can sear the meat in a Dutch oven with 2 tablespoons of olive oil, then transfer to the slow cooker.
Recipe developed by The Slow Roasted Italian
Copyright ©2020 The Slow Roasted Italian – All rights reserved.
Published July 2020
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Source: https://www.theslowroasteditalian.com/2020/07/mississippi-pot-roast-5-ingredients.html
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