Beef, Family Recipes by Revolution Barbecue, Recipes, Recipes by Glenn Connaughton, Texas Beef BBQ Rub
Mississippi Pot Roast: A Flavorful Journey in Your Insta-Pot
Welcome to a culinary experience where simplicity meets extraordinary flavors with our Mississippi Pot Roast recipe. This dish, an ingenious creation rooted in southern comfort, has been popularized through a delightful blend of homestyle ingredients. The story of its inception, as noted by the New York Times, speaks to the heart of American home cooking, where a dash of creativity can turn the ordinary into something truly special.
In this rendition of the beloved recipe, we embrace the ease of the “set it and forget it” method using an Insta-Pot or slow cooker. Our key to unlocking the flavors in this dish lies in the unique combination of ranch dressing mix, dry onion soup mix, and the zesty kick of pepperoncini peppers. These ingredients meld together in the cooking process, creating a savory, tangy, and slightly spicy gravy that perfectly complements the tender, slow-cooked beef.
We owe a nod of gratitude to the original creators of this recipe, whose innovation has inspired countless meals across the nation. As you prepare this dish, let the aromas transport you to a world of rich flavors and easy, satisfying meals. Perfect for busy weekdays or a comforting weekend dinner, this Mississippi Pot Roast is sure to become a cherished recipe in your home.
Recipe by Glenn Connaughton. Read more about Glenn here.
Mississippi Pot Roast (Insta-Pot Version)
Ingredients
- 2 tablespoons neutral oil Such as canola, avocado, or vegetable
- 2-3 pound chuck roast
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- 1 stick salted butter
- 8 pepperoncini peppers plus more for serving
- 1 cup beef stock
Instructions
- Set your Insta-Pot or slow cooker to the sauté or sear setting. Add 2 tablespoons of oil and heat until it’s really hot – ideal for searing the beef quickly.
- Dry both sides of the chuck roast with a paper towel. Season lightly with salt and pepper. Once the skillet is hot, add the roast and sear for about 2-3 minutes on each side, using tongs to flip it.
- Transfer the seared meat to your slow cooker. Evenly sprinkle the ranch dressing mix and dry onion soup mix over the roast. Pour in the beef stock.
- Place the stick of salted butter on top of the roast, then add the pepperoncini peppers around it.
- Cover the cooker and set it to cook on low for 8 hours. Remember, patience is key – do not open the lid during this time.
- After 8 hours, uncover the pot roast. Using two forks, shred the meat, discarding any large fatty pieces.
- Serve the shredded pot roast with additional pepperoncini peppers if desired.