This fun and easy recipe was given to me be my cousin. They spent the winter in Alabama and had this while they were there. They knew I would love it. I must say I wasn’t too sure about the pepperoncini peppers but found that they added flavor and yet not heat. I liked the sliced ones better than the whole ones, but both will work. It is super easy to put together into the Insta-pot too.
Mississippi Pot Roast
3 to 4-pound chuck roast 1/3 to 1/2 of a 12 oz jar of pepperoncini peppers, including juice 1 package (1 oz.) Hidden Valley Buttermilk Ranch dressing mix 1 package (1 oz.) Au Jus mix 1 teaspoon black pepper 3 Tablespoons butter, cut into 6 pieces (the original recipe used ½ cup)
GRAVY
3 Tablespoons cornstarch 1/3 cup water
Place raw chuck roast into Slow Cooker. Pour the pepperoncini peppers and the juice over the roast. Sprinkle the roast with the ranch dressing POWDER, the Au Jus POWDER, and black pepper. Top with the 5 pieces of butter.
Cook on low of 8 hours or on high for 4-5 hours. It should be very tender. Remove from pot and cut into serving pieces, trimming the fat away.
In a small bowl mix the cornstarch and water together. Bring the broth to a boil and pour the cornstarch slurry into the broth to make a gravy. Stir until thickened. You may need to add more water or more cornstarch slurry to make desired consistency. Taste and adjust seasonings with salt and pepper or beef base. Add the trimmed meat back into the gravy.
Serve over mashed potatoes, rice, or cooked egg noodles.
** To make Gluten Free use McCormick Gluten Free Brown Gravy Mix, instead of the Au Jus Mix.
**To make in an Insta-pot add ¾ cup water to the bottom of the pot and cook under pressure according to your Insta-pot directions. Cook for 40 minutes high pressure and natural release for 20 minutes. This could be made in an outdoor Dutch Oven. (I hear summer and camping calling!)
Hope you love this recipe.