Mississippi Pot Roast
A delicious roast that can be prepared in a slow cooker, oven, or pressure cooker (Instant Pot). This is the slow cooker version.
Adapted from The Cozy Cook; please visit their website for oven and pressure cooker instructions.
A delicious roast that can be prepared in a slow cooker, oven, or pressure cooker (Instant Pot). This is the slow cooker version.
Adapted from The Cozy Cook; please visit their website for oven and pressure cooker instructions.
- 2 tablespoons vegetable oil
- 3 pounds beef roast (chuck roast, rump roast, or bottom round)
- 1 Ranch dressing mix packet (1 oz)
- 1 dry Au Jus mix packet (1 oz)
- 6 pepperoncini peppers
- 1/4 pound butter, cut into cubes
- 3 tablespoons cornstarch
- 3 tablespoons water
- baby carrots (optional)
- baby red potatoes (optional)
Heat oil in a large pot over medium-high heat.
Sear roast for 2-3 minutes per side, then place roast in slow cooker.
Sprinkle Ranch dressing mix and Au Jus mix over roast.
Top roast with cubed butter and pepperoncini peppers. Add carrots or potatoes if desired.
Cook on Low for 8-10 hours or on High for 5-6
Remove roast and vegetables from slow cooker and turn on High, then follow steps to make gravy.
Bring the meat juices to a simmer.
Mix cornstarch in water until smooth.
Stir half of the cornstarch mixture into the meat juices and bring to a boil.
Reduce heat and simmer a few minutes before serving. Gravy should be thick; add more cornstarch if needed.
Servings 6
- Amount Per Serving
- Calories 375kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 8g40%
- Cholesterol 147mg49%
- Sodium 543mg23%
- Potassium 779mg23%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Protein 50g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.