Does anyone know why they call this Mississippi roast? Because I don’t! But I call it that because I don’t know what else to call it. 😉 I found this article that explains it and why it’s a popular recipe!
This is a favorite recipe in our house as I can make it two ways, either in the Crock Pot OR Instant Pot for our busy lifestyle. It can also be served two ways, either on a toasted bun topped with cheese like I like it OR served over rice like my husband likes it. 🙂 We don’t agree on everything but we both love this pot roast!
Mississippi Roast
Prep time
Cook time
Total time
Author: Renée Norman-Kenny
Serves: 8
Ingredients
- 3 to 4 pound roast (chuck or rump roasts work great, but any type of roast will do!)
- 1 package hidden valley ranch dressing mix
- 1 package au jus mix or brown gravy mix
- 1 stick (1/2 cup) butter
- 5 pepperoncini peppers or ½ jar banana peppers
- Buns and cheese if making sandwich
- Rice if serving over rice
Instructions
Crock Pot:
- Place chuck roast in your crock pot. You can use a liner for easier cleanup.
- Sprinkle with dry ranch dressing mix and au jus packets. Add a stick of butter and pepperoncini or banana peppers.
- Cook on low 7-8 hours and shred.
- If serving on a bun, toast the bun slightly, add meat and cheese and toast until cheese is melted.
- If serving over rice, cook rice to serve under the beef.
Instant Pot:
- Place chuck roast in Instant Pot.
- Sprinkle with dry ranch dressing mix and au jus packets. Add a stick of butter and pepperoncini or banana peppers and some of the pepper juice. I add about ½ of the jar in to be sure that the pot will come to pressure.
- Cook for 70 minutes and allow time for natural release. Shred the beef.
- If serving on a bun, toast the bun slightly, add meat and cheese and toast until cheese is melted.
- If serving over rice, cook rice to serve under the beef.
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