What is the difference between a pot roast and a Mississippi pot roast?

A classic pot roast, like our slow cooker pot roast , is made by cooking a large cut of beef like a chuck roast in liquid with vegetables. On the other hand, a Mississippi pot roast is made by combining Ranch dressing mix or herbs and spices, an au jus gravy mix (or homemade gravy made with beef broth), butter, and pepperoncini peppers. Compared to standard pot roast which is rich and meaty, Mississippi pot roast has a more tangy and slightly spiced flavor profile.

Why is my Mississippi pot roast not tender?

The most common reason for this roast to turn out tough is not letting it cook long enough or cooking at a high temperature. We want the large beef chuck roast to cook long and slow in order for the collagen to break down and make the meat tender. I also always recommend looking for high-quality meat to ensure the best taste and texture.

Can I make Mississippi Pot Roast in an Instant pot?

Yes, you can cook this recipe in an Instant Pot. Combine all of the ingredients as directed through step 3. Then seal the Instant Pot and cook on High pressure setting for 20 minutes per pound of chuck roast. For example, cook a 2 1/2 lb chuck roast for 50 minutes, or cook a 3-lb chuck roast for 60 minutes. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually. Shred the beef chuck and toss it with the cooking juices.

Can you cook raw meat in a slow cooker?

Yes, as long as the meat cooks completely, it is safe to place it in a slow cooker raw. You will know the pot roast is done when it falls apart easily when pulled apart gently with two forks. If the roast is still tough and not falling apart, let it slow cook for another hour or two. If you want to go by temperature, it will be fall-apart tender when the roast is near 200°F degrees (anything in the 195°F to 205°F temperature is fine).

Crockpot Mississippi Pot Roast

Servings: 8 servings 1x

Ingredients

2 ½– to 3-lb beef chuck roast
2 tablespoons butter, softened
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fine salt
1 teaspoon dried parsley
1 teaspoon dried dill
1 cup beef broth
3 tablespoons coconut aminos
¼ cup pepperoncini juice (from the jar of pepperoncinis)
12 jarred whole pepperoncinis

Cook Mode Prevent your screen from going dark

Instructions

Remove the roast from its packaging and pat it dry with paper towel. Place the roast in the slow cooker.
In a small bowl, use a fork to mash together the softened butter, garlic powder, onion powder, salt, parsley, and dill. With a spatula or your hands, spread the butter mixture over the top of the roast.
Pour the beef broth, coconut aminos, and pepperoncini juice around the roast in the slow cooker. Place the pepperoncinis on top of the roast.
Place the lid on the slow cooker and cook on the low setting for 8-10 hours. (NOTE: low-heat cooking is preferred, but if you’re short on time, you can cook on the high-heat setting for 4-6 hours).
When the cooking time is up, turn the slow cooker off or put it on the warm setting. Using two forks, pull and shred the beef apart into smaller shreds. Toss the shredded meat with the juices and pepperoncini in the slow cooker before serving.

Notes

Possible substitutions:
– May use dairy-free butter in place of butter
– May use banana peppers instead of pepperoncini
– May use 2 tablespoons soy sauce in place of the 3 tablespoons coconut aminos

Nutrition Information

Serving Size: 1/8 of the recipe
Calories: 267
Fat: 12 g
(Sat Fat: 6 g)
Sodium: 865 mg
Carbohydrate: 3 g
(Fiber: 0 g
Sugar: 2 g)
Protein: 36 g
Cholesterol: 119 mg

Dietary

Egg-Free Gluten-free Grain-Free Nut-free

Recipe By: Ana Ankeny