Time: 10 minutes for preparation

Some people say that this pot roast originated from Ripley, Mississippi when a mom tried to make a less spicy pot roast for her kids in the 1990s. It is very delicious and far from being dry. It is one of the comfort foods at its finest.

If you don’t know what to make for dinner, this dish is the answer. It only needs 6 ingredients and needs no effort to make. You basically just put all your ingredients in a crockpot and cook them. You can quickly make it in the morning and forget about having to make a meal in the evening when you come back tired from work. You can serve this Mississippi pot roast with rice, potatoes, noodles or mashed potatoes.

INGREDIENTS:

• 3-4 pound of  boneless chuck roast (remove any excess fat)
• 1 oz of brown gravy mix. ( or au jus mix)
• 1 oz of ranch mix
• ¼ unsalted butter
• 8-10 pepperoncini peppers

METHOD:

1. Put all ingredients in a slow cooker and cover it.
2. Place it on low heat and cook it for 8 hours or on high heat and cook it between 4 to 5 hours.
3. Once your meat is fork tender, remove from fire and shred it using 2 forks.
4. Optional: you can garnish your pot roast with minced parsle and gravy.

P.S:

-You can add carrots and potatoes in the last 2 hours to make it a more balanced meal.

-You can cook this dish in the oven or in an instant pot.

• If cooked in the oven, start by cooking the roast first until it’s brown. Then, you can add all ingredients with ¾ cup of water and let them cook for 3-4 hours to 350 degrees Fahrenheit (175 degrees Celsius)
• If cooked in an instant pot, start by adding 1 tbsp of oil and the meat on a saute mode. Once it’s brown, add in the ingredients with ¾ cup of water. Set for “Manual” mode so as to cook in high pressure for 80 minutes.  Don’t open the lid cover immediately. Give it time to release pressure (about 15 minutes) . Then, turn off the pot and gently and carefully open the lid.

What to do with leftovers?

You can shred the roast and make a sandwich. Yummy!

How to store?

• The Mississippi pot roast can stay in the fridge for up to 4 days. You can reheat it in your skillet.
• You can also keep it in a container in the freezer for up to 2 months