Mississippi Pot Roast With Carrots And Potato Recipes

MISSISSIPPI POT ROAST

Steps:

• In a slow cooker, combine the chuck roast, pepperoncini, pepperoncini juice, au just gravy mix, buttermilk ranch dressing, salt, and pepper.
• Cook on LOW until the roast is fork-tender, about 8 hours.
• Pull the chuck apart with two forks. Enjoy!
• To keep the pot roast warm, cover it with aluminum foil.

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 {THE BEST EVER POT ROAST}

Steps:

• Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
• Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!

INSTANT POT® POT ROAST WITH POTATOES AND CARROTS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
• Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove roast from pot and place on a serving platter, leaving drippings in the pot.
• Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
• Slice roast and serve with vegetables and gravy.

OVEN POT ROAST WITH CARROTS AND POTATOES

Steps:

• Sprinkle roast well with salt and pepper.
• Place in a large roasting pan.
• Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
• Uncover and arrange vegetables around roast in pan.
• Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.