Mississippi Pot Roast In The Oven Recipes

ORIGINAL MISSISSIPPI ROAST RECIPE

Steps:

• Place the roast in the bottom of your crock pot.
• Sprinkle the ranch and Au Jus seasoning over top.
• Place the pepperoncinis around the roast and then add in the juice.
• Place the stick of butter on top of the roast.
• Cook on low for 9 hours, or cook on high for 4-6.
• Use two forks to shred the meat.
• Serve over potatoes or rice.
• Enjoy!

PERFECT POT ROAST

Steps:

• First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
• Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
• Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don't have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
• Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
• If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan 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 pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
• When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
• Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

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:

• 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.

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 IN THE OVEN

Steps:

• Place the roast in an oven safe dish, one which has a tight fitting lid.
• Mix the ranch dressing and the au jus gravy mix together and sprinkle over the roast.
• Place the Pepperoncini's on top.
• Then add the butter slices evenly over the top of the roast and place the lid on top. I like to put a sheet of aluminum foil over the top and then the lid.
• Bake at 350 degrees for 3 hours and remove from oven. There will be a lot of liquid in the bottom. Use that to make the gravy. Add a slurry of flour and water to the liquid to thicken. Serve with mashed potatoes.

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.