Mississippi Pot Roast Recipe
This easy Mississippi Pot Roast Recipe makes the best pot roast! Made with just six ingredients and cooked in the slow cooker. A pot roast the whole family loves!
Servings: 12 servings
Equipment
Ingredients
- 1 (3 pound) chuck roast
- 1 tablespoon Stone House Seasoning
- 5 pepperoncinis peppers add more as desired
- 1 1/2 teaspoons ranch seasoning mix
- 4 tablespoons butter
- 1 tablespoon cornstarch
Instructions
- Add the chuck roast, Stone House Seasoning, pepperoncini peppers, ranch seasoning, and butter to the slow cooker. Cook on low for 8 hours.
- Shred the beef using two forks.
- To make a gravy, once the roast has been shredded, ladle out one cup of the juices from the slow cooker. Pour the juices into a medium bowl. Whisk in the cornstarch until the liquid is smooth and forms a slurry. Stir the mixture back into the juices in the slow cooker.
Video
Notes
Storage Tips:
- To Store - Prepare as instructed, allow to cool, and then store in the refrigerator for up to 5 days.
- To Freeze - Prepare as instructed, allow to cool, and then store in a freezer-safe container in the freezer for up to 3 months.
- Oven Method: Preheat oven to 350° F. Add all of the ingredients except the cornstarch to a Dutch oven. Add the cover to the Dutch oven and cook for 3 hours, until the roast is fork tender and reaches 202º F when checked with an instant-read thermometer. Prepare the cornstarch slurry as described in the recipe and serve.
- Instant Pot Method: Add all of the ingredients except the cornstarch to the Instant Pot. Seal the Instant Pot and cook on High pressure for 60 minutes. Then, allow the pressure to release naturally for 20 minutes. Carefully release any additional pressure using the quick-release method. Remove the lid, make the cornstarch slurry, and add as described.
Nutrition
Calories: 268kcal | Protein: 28g | Fat: 17g | Cholesterol: 94mg | Sodium: 668mg | Potassium: 349mg
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