Mississippi Pot Roast

An online recipe with instructions for making Mississippi Pot Roast.

Robin Chapman’s Mississippi Pot Roast

Ingredients

- 1 (3 to 5 pound) chuck roast
- 2 tablespoons of olive oil or vegetable oil (for searing the meat)
- salt and pepper to taste (optional)
- 1/2 (12 ounce) jar of pepperoncini peppers
- 1/2 (12 ounce) jar of pepperoncini pepper juice (optional)
- 1/2 cup (1 stick) of unsalted butter
- 1 (1 ounce) packet of dry au jus gravy mix or onion soup mix
- 1 (0.4 ounce) package of dry buttermilk ranch dressing mix
- 2 cloves of garlic, minced

NOTE: some cooks find this recipe too salty so they add a smaller amount of the gravy mixes.

Instructions

Preheat the oven to 300 degrees F (unless you are using a slow cooker)

Rinse the chuck roast in cold water and dry it throughly with paper towels

Heat the 2 oil in a large skillet or Dutch oven over medium-high heat

Optional: sprinkle the meat with salt and pepper

When the oil is hot, brown the meat on all sides for at 3 minutes per side.

Place the seared meat in a Dutch oven with a lid

If you are using it, pour the pepper juice around the roast.

Sprinkle the gravy mix and ranch dressing mix over the top of the meat

Place a stick of butter on top of the roast

Cut up the butter and place the small pieces on top of the meat.

Place the Pepperoncini peppers and the minced garlic on top of the meat

Cover the Dutch oven with foil then place the lid on it.

Bake in a 350 degree oven for about 3 hours.

Variation:
- cook in a slow cooker for about 8 hours on low heat.

References:

- aletiadupree.com - mississippi pot roast
- lovefromtheoven.com - mississippi pot roast
- hiddenvalley.com - recipe - mississippi roast
- nytimes.com - cooking - recipes - mississippi roast