EASY MISSISSIPPI POT ROAST RECIPE

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I don’t know why this is called Mississippi Roast but if I could, I would totally change the name of this roast to be “the best roast you’ve ever had in your entire life.” Whatever the name, you just need to make this ASAP! Six simple ingredients, zero effort, 100% dinner & leftover satisfaction!

 

This Mississippi roast is one of our favorite meals to put together during the week when we have run out of ideas and/or just want a bunch of leftovers so we don’t have to worry about the dreaded, “what’s for dinner?” every night.

You literally just throw in a roast in the slow cooker and pour some ingredients on top and literally set it and forget it.

Some days, I’m at work and forget that I actually have a meal waiting for us at home until I walk through the mudroom and the smell hits me.

It’s intoxicating!

WHY YOU’LL LOVE THIS MISSISSIPPI ROAST

  • Foolproof with minimum effort: it doesn’t get any easier than this! Just throw the ingredients into your crockpot in the morning and come home to a delicious meal that’s ready to serve! It’s the perfect weekday or weekend dinner.
  • Super tender and flavorful: the boneless chuck roast is smothered in a delicious gravy, soaking up all the flavors while becoming fork tender. Comfort food at its best!
  • Keto: this dish is low carb and you can serve it with cauliflower rice for a keto meal.
  • Great for leftovers: you can shred the leftover roast and serve as pulled beef sandwiches for an amazing lunch!
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WHAT IS MISSISSIPPI POT ROAST?

Mississippi pot roast is a dish using 5 ingredients: chuck roast, au jus gravy mix, ranch seasoning, pepperoncini, and butter.

The reason that it’s called Mississippi pot roast is that the original recipe was created by Robin Chapman from Mississippi. It was inspired by another chuck roast recipe and became a viral sensation on social media.

Ingredients

3-4 pounds chuck roast, (about 1.5 kg), boneless and trimmed of excess fat
1 packet au jus mix, (1 oz), or brown gravy mix
1 packet ranch mix, (1 oz)
1/4 cup unsalted butter
8-10 pepperoncini peppers

Instructions

Slow Cooker:
Place the chuck roast into a 6-quart slow cooker.
Sprinkle au jus mix and ranch mix on top of the roast.
Add butter and peppers around the roast.
Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fork-tender.
Remove cover and shred the roast using two forks.
Garnish with optional minced parsley and drizzle with gravy. Serve with potatoes, mashed potatoes, rice or noodles.

Instant Pot:
Turn the instant pot onto Sauté mode. Add 1 tablespoon oil followed by the meat. Sear the roast on all sides (4-5 minutes each side) until nicely browned.
Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Cover with the lid and close the steam valve.
Turn off Sauté mode and set to “Manual” mode for “High” Pressure Cook for 80 minutes.
After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes). After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.
Carefully remove the lid and transfer the roast to a plate and serve.

Oven:
Preheat oven to 350°F (175°C).
Place an oven-proof pot on medium heat and add 1 tablespoon oil. When hot, sear the roast on all sides (4-5 minutes each side) until brown.
Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Bring to a simmer and cover.
Transfer to the oven and roast for 3-4 hours until the meat is fork-tender.

Notes

Don’t add liquid to the crockpot: There’s no need to add any liquid to the slow cooker, unlike with the Instant Pot or oven methods. The slow cooker traps steam generated from cooking, keeping the roast moist. In addition, it also draws the juices from the meat. So you will get more flavorful meat and gravy if you don’t add any liquid.
To add potatoes and carrots: You can add vegetables such as carrots and potatoes (small yukon gold or quartered russet) in the last 2 hours of cooking, making it a complete meal.
To reheat: Leftover Mississippi roast keeps well in the fridge for up to 4 days when wrapped properly. It’s best to reheat in a skillet for about 10 minutes or until cooked through.
To freeze: You can also store it in a freezer-friendly container for up to 2 months.

Source : Allrecipes.Com

 

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