Mississippi Pot Roast In The Oven Recipes

MISSISSIPPI POT ROAST

Steps:

• Preheat oven to 275°F.
• Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.
• Heat 1 tablespoon of the butter and 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until hot but not smoking. Place meat in the pot and sear it for about 4-6 minutes on each side, or until nicely browned all over. Remove the beef to a plate.
• Reduce the heat to medium. Add water and cook for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These add great flavor to the dish!
• Return the roast to the pot with the water.
• Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning mix. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.
• Cover tightly with a lid.
• Bake for 3 hours, or until the roast is fall-apart tender.
• Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.
• Heat 1 tablespoon of the butter and 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until hot but not smoking. Place meat in the pot and sear it for about 4-6 minutes on each side, or until nicely browned all over. Transfer the roast to a large slow cooker.
• In the same pot that you used to brown the beef, add the water (or broth) and cook over medium heat for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Pour this liquid into the slow cooker with the beef.
• Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the meat is fall-apart tender.
• Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.
• Set the Instant Pot to "Saute," and add 1 tablespoon of the butter and 2 tablespoons of olive oil. Heat until the oil and butter are hot, but not smoking. Place meat in the pot and sear for about 4-6 minutes on each side, or until nicely browned all over. Transfer the roast to a plate.
• Add water and cook for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These add great flavor to the dish!
• Return the roast to the pot with the water.
• Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning mix. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.
• Place lid on Instant pot with steam valve closed.
• Switch Instant Pot setting to "Manual" and set for 60-80 minutes on "HIGH" pressure.
• Do a natural release for at least 10 minutes, then quick release.
• Remove roast from pot, shred with two forks, and serve.

MISSISSIPPI POT ROAST

Steps:

• Place the chuck roast in a 6-quart slow cooker.
• Sprinkle with ranch and au jus packets.
• Top with pieces of butter, peppers and juice.
• Cover and cook on LOW for 8 hours or until tender and falls apart with a fork.

MISSISSIPPI POT ROAST

Steps:

• Preheat the oven to 300 degrees Fahrenheit.
• Season the roast by sprinkling it with salt and pepper. Place olive oil in a large skillet. Over medium-high heat sear the roast for about 2-3 minutes per side, just to get it slightly brown.
• Place the roast in the roasting pan. Pour on the liquid from the pepperoncinis jar. Sprinkle on the au jus powder and ranch dressing powder.
• Cut up the butter and place small chunks of it over the roast. Place the pepperoncinis and garlic on top. Place the lid on the roasting pan or cover it tightly with tin foil.
• Bake for 2 ½hours. Check for doneness. If it is not easy to tear apart, continue cooking for another ½ hour.

MISSISSIPPI POT ROAST

Steps:

• Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

MISSISSIPPI ROAST

Steps:

• Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
• In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
• Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
• When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.

MISSISSIPPI POT ROAST

Steps:

• Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
• Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.