Mississippi Pot Roast The Best Ever Pot Roast Recipes

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.

BEST MISSISSIPPI POT ROAST

Steps:

• Let's start of by seasoning the meat - Sprinkle half of ranch seasoning on each side of the roast, along with the ground cumin.
• Next drizzle the olive or vegetable oil into a large pan, and place it over medium high heat.
• Once the oil is nice & hot, put the roast in the pan.
• Sear each side of the roast until golden, then remove from the pan, and set aside.
• Now toss in the vegetables, and cook for 5 minutes. Then set aside.
• Pour in the vegetable broth, then adjust the heat from medium high, to high. Bring to a boil, then turn off the heat.
• Spray a slow cooker with nonstick spray then toss in the vegetables, and garlic. Also pour in the broth.
• Next add in the roast, and sprinkle in the remaining ranch seasoning & the gravy mix.
• Place the butter on top of the roast, then add in the pepperoncini peppers.
• Set the slow cooker on high, and let cook for 8 hours.
• Break up the roast ( should be falling apart).
• Serve & enjoy over mashed potatoes or rice!

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

BEST SLOW COOKER MISSISSIPPI POT ROAST

Steps:

• Place rump roast into the slow cooker. Pour the entire jar (peppers and juice) of pepperoncini peppers over the roast. Add the stick of butter, then pour the dry ranch dressing and dry Au Jus over the top. Cover with the lid and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
• Once finished, shred with a fork and serve! Enjoy!

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.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST

Steps:

• Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
• Cook on Low for 8 hours.