Best Mississippi Roast Recipes

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST

Steps:

• Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
• Cook on Low for 8 hours.

MISSISSIPPI ROAST SLOW COOKER RECIPE

Steps:

• 1. Place chuck roast in Crock Pot.
• 2. Sprinkle dry Hidden Valley Ranch dressing mix and a packet of dry McCormick Au Jus mix over the roast.
• 3. Add a stick of butter and 5 pepperoncini peppers. DO NOT ADD WATER!
• 4. Cook on low 7-8 hours.

MISSISSIPPI ROAST

Steps:

• Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
• In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
• Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
• When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.

INSTANT POT MISSISSIPPI POT ROAST

Steps:

• Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper.
• Set the Instant Pot® to saute on high (see Cook's Note). Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs.
• Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return the roast to the pot (it's okay if the roast is not fully submerged in the broth). Scatter the pepperoncini on top.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 55 minutes. After the pressure cook-cycle is complete, follow the manufacturer's guide for a natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the roast to a cutting board using tongs, leaving the broth in the pot. Shred the beef using 2 forks, discarding any large pieces of fat.
• Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes.

INSTANT POT® MISSISSIPPI ROAST

Steps:

• Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice.
• Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

SLOW COOKER MISSISSIPPI MUD ROAST

Steps:

• 1. Put uncooked roast in crock pot.
• 2. Pour over seasoning mixes, and pepperonchinis.
• 3. Add stick of butter, and cover. If opting not to use butter- you can use 1 c water. The taste is not as rich-but still very good! Cook on low or high (pending your schedule) until roast is fully cooked and tender.

MISSISSIPPI ROAST

Steps:

• Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
• Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
• As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

MISSISSIPPI ROAST RECIPE BY TASTY

Steps:

• Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.
• In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
• Transfer the meat to a slow cooker and top with butter and pepperoncini.
• Cover the slow cooker and set it to low.
• In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
• Spread over the meat, and cook on low for 8 hours.
• Remove the roast and shred with two forks.
• Return meat to the slow cooker, and stir to mix in the juices. Serve with fresh parsley.
• Enjoy!

MISSISSIPPI ROAST (CROCKPOT)

Steps:

• Spray your slow cooker with nonstick spray.
• Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.
• Sprinkle the top with the ranch dressing mix and the au jus mix.
• Place peppers on top of mixes.
• Add the stick of butter on top.
• Set your slow cooker to 8 hours and forget it.
• You do not add any additional water to this.
• Served with mashed potatoes, but you could serve with egg noodles.

MISSISSIPPI CROCK POT ROAST

Steps:

• 1. Place chuck roast in crock Pot
• 2. Sprinkle Ranch Dressing mix on top followed by Au Jus Gravy Mix.
• 3. Place butter on top of dry mixes. Butter is optional. (I forgot it the first time and the roast was still delicious.) Place peppers on top of roast. Add NO water!!!! Cook on low for 8 hrs, then enjoy!!!!

SLOW-COOKER MISSISSIPPI ROAST SANDWICHES

Steps:

• Season both sides of chuck roast with salt and pepper. Sprinkle both sides with flour.
• In 12-inch skillet, heat oil over medium-high heat. Add chuck roast; cook about 5 minutes on each side or until brown.
• In small bowl, beat broth and ranch dressing mix with whisk.
• Spray 5-quart slow cooker with cooking spray. Place chuck roast in slow cooker; pour ranch mixture over top. Add butter and pepperoncini. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours or until beef is tender.
• Shred beef with two forks and, using slotted spoon, divide among buns. Serve immediately.

MISSISSIPPI POT ROAST

Steps:

• Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
• Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.

CROCK POT MISSISSIPPI POT ROAST

Steps:

• Heat up a large skillet on high.
• Add oil to hot skillet. You want it really hot to brown or sear the beef quickly. (My coworker skipped this part and just put in crockpot).
• Take a paper towel and make sure you dry both sides of the pot roast.
• Season with a little bit of salt and pepper.
• Once the skillet is nice and hot, add the roast.
• Allow the roast to cook for about 2 to 3 minutes or until it is golden brown.
• Using tongs, flip the meat over and sear the other side of the roast for another 2 to 3 minutes.
• Transfer meat to slow cooker.
• Sprinkle packets of dry ranch dressing and onion soup mix over pot roast.
• Top with a stick of butter and place peppers on and around roast.
• Cover and cook on low for 8 hours.
• Take 2 forks and begin shredding the meat. (My coworker said the meat had already fallen off and didn't need any shredding).
• Serve with mashed potatoes.

MISSISSIPPI POT ROAST

Steps:

• Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

MISSISSIPPI POT ROAST

Steps:

• Place roast in crock pot. Dump everything on top. Put on lid and let cook for 6-8 hours on low. DO NOT ADD WATER.

MISSISSIPPI POT ROAST

Steps:

• 1. Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.
• 2. In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
• 3. Transfer the meat to a Crock-Pot and top with butter and pepperoncini.
• 4. Cover the Crock-Pot and set it to low.
• 5. In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
• 6. Spread over the meat, and cook on low for 8 hours.
• 7. Remove the roast and shred with two forks.
• 8. Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh parsley.

MISSISSIPPI ROAST LASAGNA?

Steps:

• 1. Preheat oven to 350 degrees F.Grease the bottom and sides of a 9x13 baking pan.Sprinkle with 3/4 cup parmesan cheese.
• 2. Bring a large pot of salted water to a boil.Cook lasagna noodles in the boiling water,stirring occasionally,about 8 minutes.Drain and set aside.
• 3. In a large saucepan,add 4 tablespoons margarine over medium heat.Add sliced leftover pot roast,season with au jus gravy mix and black pepper;saute for 5 minutes or until are tender.
• 4. In a large skillet,combine sliced pepperoncinis and diced onion in remaining margarine,over medium-low heat,season with italian seasoning and saute for 6 minutes.
• 5. In a large bowl,combine ricotta cheese,cream cheese, ranch dressing mix and egg whites;whisk together until blended.
• 6. Place 4 lasagna noodles on the bottom of prepared baking pan.Layer with 1/3 of pot roast mixture,spoon with 1/4 of pepperoncini mixture.
• 7. Spread with 1/3 of ranch ricotta mixture and sprinkle with 1/2 of white american cheese.
• 8. Repeat layers and sprinkle with remaining parmesan cheese.
• 9. Bake in the preheated oven for 30 minutes.Let set for 5 minutes before cutting.

MISSISSIPPI POT ROAST

Steps:

• Heat oil over medium heat in heavy skillet or Dutch Oven. Add the chuck roast and brown on both sides.
• Place chuck roast in slow cooker. Sprinkle with dried ranch seasoning and dried au jus mix. Pour pepperoncini peppers and their juice over the top. Then place butter on top of the roast. Cover and cook on low for about 8 hours or high for 5 hours.

ROBIN CHAPMAN'S MISSISSIPPI ROAST RECIPE - (3.8/5)

Steps:

• Sometimes we use chuck, sometimes sirloin tip, sometimes rump. Sometimes we sear it. Sometimes we don't. Put roast in slow cooker. Add other ingredients. Salt and pepper if you like and cook on until tender. Recipe courtesy Robin Chapman. Recipe styled by Karen Pickus, chef/food stylist, "Good Morning America."

MISSISSIPPI ROAST

Steps:

• Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
• Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
• As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.