According to Southern Living, Mississippi Pot Roast was the invention of Robin Chapman, a mom from Ripley, Mississippi when she tried to make her aunt's pot roast recipe less spicy for her kids.
I use Chuck Roast and slow-cook it in a crock pot.
For a better fit in the Instant Pot, you can substitute Beef Shank (Soup Bones)
Ingredients:
- 3-4 lb chuck roast
- 1 package of onion soup mix (or au jus gravy mix)
- 1 package of ranch dressing mix
- 6 Pepperoncini peppers (I prefer mild banana pepper rings)
- 1/2 cup water
Instructions:
- (Optional) Season the chuck roast with salt and pepper and brown on all sides in a large skillet over medium heat (or on saute in the Instant Pot)
- Add the chuck roast, water and any browned bits from the skillet to the slow cooker.
- Put ranch dressing mix, onion soup mix and peppers on top of roast
- Cover and cook on low in the slow cooker for 8-10 hours, or until the meat is tender and falling apart. (50-60 minutes on high pressure in the Instant Pot).
Serve hot with your favorite sides, such as mashed or baked potatoes and crusty bread.
Based on the recipe by Robin Chapman as reported by Southern Living.
