Mississippi Pot Roast
This is the pot roast recipe that took the internet by storm a few years back, and has since retained a total cult following. Believe the hype! Made with just 5 ingredients, it’s tender and packs huge flavor. Serve with mashed potatoes, egg noodles, on a sandwich- whichever way you prefer!
Equipment
Ingredients
- 2 pound chuck roast
- 1 packet dried onion soup mix
- 1 packet Ranch dressing mix
- .5 stick butter (4 tablespoons)
- 7-8 pepperoncinis
- about ¼ cup of juice from the pepperoncini jar
Instructions
Prep Ahead
- Place all ingredients in a large resealable bag or container.
- Store for up to 4 days in the fridge, or freeze for up to 2 months.
Prepare From Prepped
--Instant Pot--
- Thaw ingredients as necessary (overnight in the fridge, if frozen)
- Place contentsof bag or container in pressure cooker and secure the lid.
- Cook on High Pressure for 60 minutes, with a natural release.
- Remove lid and use forks to shred the pot roast.
- Serve hot, with the juices from the bottom of the pot.
--Slow Cooker--
- Thaw ingredients as necessary (overnight in the fridge, if frozen)
- Place contents of bag or container in the slow cooker and secure the lid.
- Cook on low for 8 hours, or on high for 6 hours.
- Remove lid and use forks to shred the pot roast
- Serve hot, with the juices from the bottom of the pot.
Make From Fresh
- Place all ingredients in the Pressure Cooker or Slow Cooker.
- Follow instructions 2-5 in the “Prepare From Prepped” instructions.