The Mississippi Pot Roast craze is almost as big as the Instant Pot craze. If you haven’t heard of Mississippi Pot Roast, just take a moment on Pinterest and you will!

mississippi pot roast
Mississippi Pot Roast ready to be shredded.

This recipe has gone viral and after taking one bite, I totally understand why.  This isn’t you standard pot roast. The tangy flavor of the pepperoncinis combined with the ranch dressing flavor and mouth watering buttered meat makes this a family favorite.

Serve with buttered noodles or alongside of mashed potatoes and you have a new classic comfort meal.

The original recipe requires the use of dried ranch dressing mix, a packet of Au Jus gravy packet,  and an entire stick of butter.

In an effort to make this recipe without the use of pre-packaged products and a little healthier, we decided to make our own ranch dressing mix and use less butter. The results were amazing.

The flavors meld together perfectly and the effort to make your own dressing is minimal. Just combine a few ingredients and no packets required. If you like this, here are two great cookbooks for great slow roast and instant pot recipes :  Modern Dutch Oven Cookbook  – The Instant Pot Recipe Book

Mississippi Pot Roast Recipe

INGREDIENTS

mississippi pot roast
Mississippi Pot Roast browned on all sides

1 boneless chuck roast, 3 to 4 pounds
2 teaspoons kosher salt
1 ½ teaspoons ground black pepper
¼ cup all-purpose flour
3 tablespoons olive oil
4 tablespoons unsalted butter
10 pepperoncini
1 cup beef broth or water
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
½ teaspoon dried dill
¼ teaspoon Hungarian paprika

INSTRUCTIONS

Slow Cooker Instructions:

1. Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.

mississippi pot roast
Shredded Mississippi Pot Roast

2. Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker.

Add broth/water, butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.

3. As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk until smooth.

Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, for 6 to 8 hours, or until you can shred the meat easily using 2 forks.

Instant Pot Instructions:   (Product : Instant Pot Pressure Cooker)

1. Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it onto the flesh.

2. Heat oil on the sauté setting. Place roast in the pot and brown on all 4 sides to create a crust. Turn off sauté setting.

3. In a separate bowl mix together mayonnaise, vinegar, dill and paprika. Pour over top of the meat

4. Add broth/water, butter and Pepperoncini to in the pot.

5. Add lid in the sealed position and place on manual setting for 90 minutes. Once the timer goes off, turn off the Keep Warm setting. Allow for natural pressure release for 15 minutes, the use Quick Pressure release.

6. Shred meat with 2 forks. Drizzle some of the liquid on top of the meat. Served with egg noodles or with roasted or mashed potatoes.

Enjoy!

Mary and Jim

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Mississippi Pot Roast

Ingredients

  • 1 boneless chuck roast 3 to 4 pounds
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons ground black pepper
  • ¼ cup all-purpose flour
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 10 pepperoncini
  • 1 cup beef broth or water
  • 2 tablespoons mayonnaise
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon dried dill
  • ¼ teaspoon Hungarian paprika

Instructions

Slow Cooker Instructions

  1. Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
  2. Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add broth/water, butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
  3. As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk until smooth. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, for 6 to 8 hours, or until you can shred the meat easily using 2 forks.

Instant Pot Instructions

  1. Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it onto the flesh.
  2. Heat oil on the sauté setting. Place roast in the pot and brown on all 4 sides to create a crust. Turn off sauté setting.
  3. In a separate bowl mix together mayonnaise, vinegar, dill and paprika. Pour over top of the meat
  4. Add broth/water, butter and Pepperoncini to in the pot.
  5. Add lid in the sealed position and place on manual setting for 90 minutes. Once the timer goes off, turn off the Keep Warm setting. Allow for natural pressure release for 15 minutes, the use Quick Pressure release.
  6. Shred meat with 2 forks. Drizzle some of the liquid on top of the meat. Served with egg noodles or with roasted or mashed potatoes.

Recipe Notes

Recipe courtesy of Old World Garden Farms

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