Slow Cooker / Insta Pot / Pressure Cooker / Crock Pot
"Absolutely flavorful, served on toasted ciabatta rolls with havarti cheese! It's Amazing... I Love this recipe!"
Mississippi Pot Roast
Servings – 8
Prep Time – 5 Minutes
Cook Time – 40 Minutes
Ingredients:
1 (3 pound) chuck roast
1/2 cup red wine, optional but adds flavor!
1/2 (12 ounce) jar pepperoncini peppers, sliced optional
1/2 (12 ounce) jar pepperoncini juice
1/2 cup unsalted butter
1 (1 ounce) packet au jus gravy mix, or brown gravy
1 (0.4 oz) package buttermilk ranch dressing mix
salt and ground black pepper to taste
1 teaspoon garlic powder
Directions:
Combine chuck roast, pepperoncini pepper slices, pepperoncini juice, butter, au jus mix, ranch dressing mix, garlic powder, salt, and pepper in a slow cooker or Insta Pot.
Slow Cooker:
Cover and cook on low until roast is fork-tender, about 8 hours.
Insta Pot / Pressure Cooker:
Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Remove chuck from slow cooker; shred with 2 forks and serve with gravy.
"We had it the first night with mashed potatoes and it was fabulous. The next day we had the leftovers on toasted steak rolls a la Italian beef sandwiches."
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.