This Mississippi roast recipe is a family favorite and I love it because it is easy to prepare! You only need 5 ingredients and a few minutes of preparation time. Set and forget it to melt your own mouth pot roast, a savory gravy!
- This Mississippi Pot Baking Recipe is Fork tender and Delicious gravy.
- only Five ingredientssuper ready Simple.
- Since it is made in a slow cooker, it’s aSet it and forget it!‘Almost a meal to cook!
- It can be made in advance, leftovers Freeze well.
raw material
I love this recipe because it’s easy to have just a few simple ingredients. Family Robin Chapman created it, and even appeared in The New York Times!
Beef roast: For best results, use Chuck Roast with nice marble throughout the process (I use it for any pot roast). Other options include round roast or hip roast. No beef? Make Mississippi chicken or use pork shoulder grill!
Seasoning: This barbecue is seasoned with a dry ranch seasoning and au jus gravy mixture. You can replace the packaging with your own ranch seasoning (I usually only add ranch seasoning and skip buttermilk powder).
Pepperoncini Chili: These are the secret ingredients! They tenderize the meat and add flavor. Even though they are spicy jars, I found The recipe is not spicy Once cooked.
butter: This recipe calls for half of butter (salty or unsalted). For the smoky flavor, you can swap some butter for the remaining bacon grease.
Variations: This barbecue is delicious in itself, but feel free to add some vegetables like carrots, celery or onions.
How to make a Mississippi Pot Baking
The low and slow method is super tender beef melted in the mouth beef.
- Brown: Brown the meat on both sides and transfer it to a slow cooker (The following recipe).
- Combined with the chef: Add Pepperoncini juice, sprinkle on the ranch and mix on the toast. Top with butter. Cover and cook until fork.
- Chopped and served: Chop with a few forks and serve with juice. (Thick the juice if you like – see recipe notes).
- The scorching is optional, but adds extra flavor.
- Do not add extra liquid to the slow cooker. The juices in the barbecue and butter will ensure there are plenty of delicious gravy to choose from.
- If you don’t have a slow cooker, you can still make this dish in a Dutch oven. Follow my pot roast cooking time for perfect results.
- If you want to thicken the gravy, mix a tablespoon of cornstarch with a tablespoon of water and stir it into the dripper. Let it cook for about 10 minutes, or until thicken your preference.
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Mississippi pot baking
Mississippi Pot Roast is a juicy and delicious dish that is slow-cooked until tender and juicy.
Bake in a large skillet over medium-high heat for about 5 minutes on each side.
Place the roast on the bottom of a 6-quart slow cooker and pour in the pepper juice. Sprinkle the dried ranch seasoning and add the Au Jus gravy mixture to the top of the toast. Add pepper and sliced butter to the toast.
Cover and cook for 8-10 hours, or until toast.
After baking, chop it with a fork and mix it in the juice in the slow cooker.
Serve on mashed potatoes, egg noodles or rice.
Calories: 481 | carbohydrate: 4g | protein: 44g | Fatty: 32g | Saturated fat: 15g | cholesterol: 172mg | sodium: 668mg | Potassium: 772mg | fiber: 1g | sugar: 1g | Vitamin A: 232IU | Vitamin C: 6mg | calcium: 40mg | iron: 5mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Beef, dinner, main course, slow cooker
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This Mississippi Pot Baking recipe was originally developed by Robin Chapman of MS Ripley.
