Mississippi Pot Roast
This Mississippi Pot Roast is easy to make in the Crock Pot, Instant Pot, or the Oven! Learn how to prepare a delicious brown gravy with the drippings at the end for a truly comforting family meal.
Servings: 6 people
Calories: 389kcal
Ingredients
- 2 Tablespoons olive oil
- 3 lb. pot roast see notes for best cuts
- 1 oz. packet Ranch dressing mix
- 1 oz. packet Au Jus mix
- 6 pepperoncini peppers
- 1 stick butter cut into cubes
- 3 tablespoons corn starch
Instructions
- Note: See notes for Oven and Instant Pot Method
Crock Pot Method
- Heat oil in a large pot or stove top friendly Crock Pot over medium-high heat.
- Sear the roast for 2-3 minutes per side. Transfer to the Slow Cooker if needed.
- Sprinkle the Au Jus and Ranch Dressing Mix over the roast.
- Top with cubed butter and pepperoncini peppers. Add any carrots and/or baby red potatoes if desired.
- Cook on low for 8-10 hours, or on high for 5-6. It will be very tender.
- Place the roast on a plate and cover with foil. Leave the juices in the pot.
- Turn the Crock pot on high and proceed to gravy instructions.
Make the Gravy
- Combine 3 tablespoons cornstarch with 3 tablespoons COLD water. Whisk until well-combined and smooth.
- Bring the meat juices to a boil. Slowly add the cornstarch mixture to the boiling liquid, stirring continuously. Once it's all added, reduce to a simmer.
- Simmer until desired thickness is reached, then transfer to a serving container and serve.
Notes
Oven Method:
Instant Pot
Best Cuts of Meat for Pot Roast:
- Preheat the oven to 225 degrees.
- Heat oil in a 6 quart dutch oven over medium-high heat. Sear roast for 2-3 minutes per side. Remove from heat.
- Sprinkle Au Jus and Ranch Dressing Mix over the roast. Top with cubed butter and pepperoncini peppers.
- Bake, covered, for 7-8 hours.
- For a quicker turnaround time: Wrap the roast in foil and place it in the Dutch oven with the lid on. Bake at 350 degrees for 3-4 hours.
- Transfer the juices to a saucepan and proceed to gravy instructions.
Instant Pot
- Turn the Instant Pot to Sauté Mode.
- Brown the roast in olive oil for 5 minutes on each side, remove and set aside.
- Deglaze the pan with 1 cup of low sodium beef broth or water. Run a silicone spatula along the bottom to release any brown bits.
- Add the Roast back and sprinkle with the Au Jus and Ranch Dressing Mix. Top with cubed butter and pepperoncini peppers.
- Set to Meat Mode and cook for 45 minutes. (Ensure the pressure valve is closed.)
- Let the pressure release naturally for 5-10 minutes, then flip the quick release valve.
- Remove the roast and cover it with foil to keep it warm.
- Set the Instant Pot to Sautee mode and make gravy as noted in recipe instructions.
Best Cuts of Meat for Pot Roast:
- Chuck roasts- best choice
- Rump roasts -second best
- Bottom rounds- third best
Nutrition
Calories: 389kcal | Carbohydrates: 7g | Protein: 50g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 543mg | Potassium: 779mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 5mg