Slow Cooker Mississippi Pot Roast

There is a global trend to rely more and more on slow cooking in preparing food instead of frying and grilling. Slow cooking means using a special pot or an electric device used to cook food by light boiling and slow cooking for a long period of time compared to frying or baking. The difference is that the temperature is low, and therefore the food needs about 6 to 10 hours to be ready. But do not worry, you do not need to be near the food at this time, as slowly prepared food does not need follow-up, but rather it is enough to put it in the pot and leave it, then return to it when the cooking time is over.

Important benefits

There are many benefits you can reap from slow cooking, including:

- Foods maintain their natural flavor, and they are surrounded by juices resulting from the food itself without additives.

Slowly cooked foods contain fewer calories than fried or even grilled and baked foods because the food is cooked without additives such as butter and oil.

- You can benefit from the time when using slow cooking, it is enough to put the food in the pot and leave it for hours, while you can save the food after cooking.

- Cleaning the slow cooker is very easy and you will not have to make efforts to remove the accumulations resulting from grease, oil and other materials.

Ingredients :

3-4 pounds chuck roast, (about 1.5 kg), boneless and trimmed of excess fat
1 packet au jus mix, (1 oz), or brown gravy mix
1 packet ranch mix, (1 oz)
1/4 cup unsalted butter
8-10 pepperoncini peppers

Instructions :

Slow Cooker:

Place the chuck roast into a 6-quart slow cooker.

Sprinkle au jus mix and ranch mix on top of the roast.

Add butter and peppers around the roast.

Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fork-tender.

Remove cover and shred the roast using two forks.

Garnish with optional minced parsley and drizzle with gravy. Serve with potatoes, mashed potatoes, rice or noodles.

Instant Pot:

Turn the instant pot onto Sauté mode. Add 1 tablespoon oil followed by the meat. Sear the roast on all sides (4-5 minutes each side) until nicely browned.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Cover with the lid and close the steam valve.

Turn off Sauté mode and set to “Manual” mode for “High” Pressure Cook for 80 minutes.

After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes).

After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.

Carefully remove the lid and transfer the roast to a plate and serve.

Oven:

Preheat oven to 350°F (175°C).

Place an oven-proof pot on medium heat and add 1 tablespoon oil. When hot, sear the roast on all sides (4-5 minutes each side) until brown.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Bring to a simmer and cover.

Transfer to the oven and roast for 3-4 hours until the meat is fork-tender.

Hope you Enjoy!