Mississippi Pot Roast
This Mississippi Pot Roast is easy to make in the Crock Pot, Instant Pot, or the Oven! Learn how to prepare a delicious brown gravy with the drippings at the end for a truly comforting family meal.
Crock Pot Method
Heat oil in a large pot or stove top friendly Crock Pot over medium-high heat.
Sear the roast for 2-3 minutes per side. Transfer to the Slow Cooker if needed.
Sprinkle the Au Jus and Ranch Dressing Mix over the roast.
Top with cubed butter and pepperoncini peppers. Add any carrots and/or baby red potatoes if desired.
Cook on low for 8-10 hours, or on high for 5-6. It will be very tender.
Place the roast on a plate and cover with foil. Leave the juices in the pot.
Turn the Crock pot on high and proceed to gravy instructions.
Make the Gravy
Combine 3 tablespoons cornstarch with 3 tablespoons COLD water. Whisk until well-combined and smooth.
Bring the meat juices to a boil. Slowly add the cornstarch mixture to the boiling liquid, stirring continuously. Once it's all added, reduce to a simmer.
Simmer until desired thickness is reached, then transfer to a serving container and serve.
- Preheat the oven to 225 degrees.
- Heat oil in a 6 quart dutch oven over medium-high heat. Sear roast for 2-3 minutes per side. Remove from heat.
- Sprinkle Au Jus and Ranch Dressing Mix over the roast. Top with cubed butter and pepperoncini peppers.
- Bake, covered, for 7-8 hours.
- For a quicker turnaround time: Wrap the roast in foil and place it in the Dutch oven with the lid on. Bake at 350 degrees for 3-4 hours.
- Transfer the juices to a saucepan and proceed to gravy instructions.
- Turn the Instant Pot to Sauté Mode.
- Brown the roast in olive oil for 5 minutes on each side, remove and set aside.
- Deglaze the pan with 1 cup of low sodium beef broth or water. Run a silicone spatula along the bottom to release any brown bits.
- Add the Roast back and sprinkle with the Au Jus and Ranch Dressing Mix. Top with cubed butter and pepperoncini peppers.
- Set to Meat Mode and cook for 45 minutes. (Ensure the pressure valve is closed.)
- Let the pressure release naturally for 5-10 minutes, then flip the quick release valve.
- Remove the roast and cover it with foil to keep it warm.
- Set the Instant Pot to Sautee mode and make gravy as noted in recipe instructions.
Best Cuts of Meat for Pot Roast:
- Chuck roasts- best choice
- Rump roasts -second best
- Bottom rounds- third best
Calories: 389kcal, Carbohydrates: 7g, Protein: 50g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 543mg, Potassium: 779mg, Fiber: 1g, Sugar: 1g, Vitamin A: 34IU, Vitamin C: 8mg, Calcium: 36mg, Iron: 5mg