Mississippi Pot Roast - Slow Cooker

INGREDIENTS

• 4lbs chuck roast

• 1(1 ounce) envelope ranch dressing mix

• 1(1 1/4 ounce) envelope au jus mix

• 1/2 cup (1 stick) butter

• 4 -5 (or more) pepperoncini peppers

• fresh ground pepper, to taste

• 1/2 small can of tomato paste

• 4 medium potatoes washed, chunked into bite size

• 2 carrots peeled and rough chop

• 1 onion peel and rough chop

• 1 stalk of celery rough chop

PREPARATION

Spray your slow cooker(insta-pot) with nonstick spray.

Salt and pepper the roast and sear it in a dutch oven or insta-pot until well browned on both sides. Remove.

Add potatoes, onions, carrots and celery to the insta-pot. Salt and pepper then toss while on saute for about 5-8 minutes. Remove to a bowl.

Place roast in the insta-pot on "slow cooker" setting and sprinkle half the au-jus and half the ranch on top of the roast.

Place the peppers, carrots onions, potatoes, and celery on top of the roast. Sprinkle the remaining ranch dressing mix and the au jus mix. Add the butter and tomato paste on top.

Set your slow cooker to 8 hours on low and forget it.

Quick method: Use insta-pot on high pressure for 15 minutes, then natural release.

For gravy, remove all the veggies and beef and blend up the juices. You can add some broth if theres not enough. Optional, Blend with 1/2 tsp corn starch and simmer until thick.

You do not add any additional water to this.

Serve in a bowl topped with gremolata or you could serve with egg noodles.

Urban Cowgill Aug 2016 (updated 2023)