Mississippi Pot Roast is moist and delicious with just a handful of simple ingredients. We’ve included instructions for the oven, slow cooker, and Instant Pot to make this as quick and easy as possible!
Pot roasts evoke special family dinners that include mashed potatoes, green bean casserole and some kind of jelly with fruit. Ah, those days. Never mind the nostalgia we indulge in for Mississippi pot roast today. Trust us, you’ll love it.
There are many variations of this recipe. vegetable? Ranch seasoning? Au Jus mix? Gravy? Don’t let yourself fall into the “traditional pot roast” box, feel free to try variations on this delicious classic recipe!
Best Cuts for Mississippi Stew:
Chuck Roast – Tender, falls apart when done and shreds easily
Round Roast (round bottom, round top) – lean and easy to slice
Beef Brisket – a fattier option that becomes super tender but still sliceable
For an entirely different flavor, try this recipe with pork butt or shoulder. Trust us, you have to try it!
Pepperoncinis: You either love them or hate them. Even if you’re not the type to just eat whole pepperoni, we still highly recommend adding them to this recipe for extra flavor in your juices. Give it a try, you might be surprised.
Storage and Reheating Instructions:
Store any leftover roast in an airtight container for up to 3 days. To reheat, add to skillet over medium-low heat until heated through. However, if you’re like us and impatient with leftovers, we microwave a piece or two with a little water for up to a minute, then cover with a paper towel to retain some moisture.
If you liked this recipe, you might be interested in these other delicious beef recipes:
- 2 tablespoon vegetable oil
- 1 3 to 5 pound Beef Chuck Roast round or brisket
- 1/2 cup beef soup
- 8 whole peppercorns
- 1/4 cup pepper juice
- 2 tablespoon ranch dressing
- 1 tablespoon onion powder
- 1/2 cup salted butter
Preheat oven to 350°F. Heat a large oven-safe Dutch oven pot over high heat.
Add vegetable oil to pan and roast until browned, about 3 to 4 minutes per side.
Once charred, remove from heat, pour in beef broth, pepperoni, pepperoni juice, and sprinkle ranch dressing and onion powder over roast. Butter the roast.
Cover the pot and transfer it to a preheated 350 degree oven. Cook 3 hours, or until the meat reaches an internal temperature of 202°F and shreds easily with a fork.
Instant Pot Electric Pressure Cooker Instructions: Follow this recipe as directed, but instead of searing and searing the roast in a large pot, do all of this in the pressure cooker. Sear the meat using the sear setting on the electric pressure cooker as directed in step 2. Once charred, add the liquid, pepperoni, seasonings and butter. High pressure cook for 60 minutes, then natural release for 15 minutes. Then, switch the release valve to the exhaust position. After the steam stops, remove the lid.