Daugherty Family Recipes

Slow Cooker Mississippi Pot Roast

Name: Slow Cooker Mississippi Pot Roast
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 serving
Ingredients: 3-4 pounds of flavorful chuck pot roast; 8 ounces of tangy pepperoncini peppers along with their juices; 1 packet of zesty Ranch seasoning blend; 1 packet of savory au jus gravy mix; 1 stick of rich and creamy butter

1 serving

servings

5 minutes

active time

13 minutes

total time

Start Cooking

Ingredients

3-4 pounds of flavorful chuck pot roast

8 ounces of tangy pepperoncini peppers along with their juices

1 packet of zesty Ranch seasoning blend

1 packet of savory au jus gravy mix

1 stick of rich and creamy butter

Directions

If your slow cooker has a Saute function, preheat it. Otherwise, use a skillet to sear both sides of the meat until nicely browned.

Sprinkle the Ranch seasoning and au jus gravy mix over the seared meat, ensuring even coverage.

Cube the butter and distribute it evenly over the seasoned meat.

Pour the pepperoncini peppers along with their flavorful juices over the seasoned meat and butter.

Set your slow cooker to cook on high for 8 hours, allowing the flavors to meld and the meat to become tender.

Once cooked, shred the meat using forks or tongs, ensuring it’s evenly shredded.

Serve the succulent shredded meat over a bed of fluffy mashed potatoes or nestled between slices of crusty bread for a deliciously satisfying meal. Enjoy the savory goodness of this Mississippi Pot Roast!

Sear the Meat: Select the "Saute" function on your Instant Pot and heat some oil. Sear the chuck roast on all sides until browned. This step adds flavor to the meat.

Add Ingredients: Once the meat is browned, add the pepperoncini peppers (with their juice), Ranch seasoning mix, au jus gravy mix, and butter to the Instant Pot.

Pressure Cook: Pour in a little bit of beef broth or water (about 1/2 to 1 cup) to ensure there's enough liquid for pressure cooking. Then, seal the Instant Pot and set it to "Manual" or "Pressure Cook" mode for about 60-70 minutes, depending on the size of your roast and desired tenderness.

Natural Release: Once the cooking time is up, allow the pressure to release naturally for about 10-15 minutes before doing a quick release.

Notes

I have used 1 cup of beef broth instead of the au jus packet

Nutrition

Serving Size

Calories

496

Total Fat

24 g

Saturated Fat

12 g

Unsaturated Fat

11 g

Trans Fat

1 g

Cholesterol

215 mg

Sodium

848 mg

Total Carbohydrate

8 g

Dietary Fiber

1 g

Total Sugars

4 g

Protein

63 g