Mississippi Pot Roast

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is often less expensive and chicken thighs are a leaner option.

au jus gravy mix

🥗Healthier: homemade beef broth

💰Cheaper: beef bouillon cubes

Homemade broth can be healthier and bouillon is often cheaper.

pepperoncini peppers

🥗Healthier: banana peppers

💰Cheaper: pickled jalapeños

Banana peppers are milder and jalapeños are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a cheaper substitute.

Preheat your oven to 350 degrees Fahrenheit.

Pour 2 tablespoons of vegetable oil into an oven-safe pot over medium high heat.

Once the oil is hot, add the beef chuck roast and sear for 3 to 4 minutes until browned.

Flip the roast over and sear the other side for another 3 to 4 minutes.

Remove the pot from heat and pour in 1/2 cup of beef broth and 1/4 cup of pepperoncini juices.

Add the 8 whole pepperoncinis around the pot roast.

Sprinkle 2 tablespoons of ranch seasoning over the roast.

Sprinkle 1 tablespoon of onion powder over the roast.

Place 1/2 cup of salted butter on top of the roast.

Cover the pot with a lid and place it in the oven for about 3 hours until the meat can be easily shredded with a fork.

For slow cooker method: Sear the roast on the stovetop, then place it in the slow cooker with all ingredients and cook on low for 8 hours.

For electric pressure cooker method: Sear the beef in the instant pot, add the rest of the ingredients, cover, and cook on high pressure for about 60 minutes.

After 60 minutes in the pressure cooker, turn it off and let it have a 15 minute natural release before venting.

Cooking Techniques

Equipment Needed

Spice Level: