Mississippi Pot Roast Beef (Print-Friendly Version)
Tender beef slow-cooked with ranch, au jus, and pepperoncini for bold, comforting flavor.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1.4–1.8 kilograms beef chuck roast
03 -
12 whole pepperoncini peppers
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60 millilitres pepperoncini brine
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28 grams au jus gravy mix
06 -
28 grams ranch seasoning mix
07 -
115 grams unsalted butter, cut into pieces
# Steps:
01 -
Preheat oven to 135°C and position the rack in the centre. Heat olive oil in a Dutch oven over medium-high heat. Sear beef chuck roast on all sides until deeply browned. Remove from heat and allow to cool for several minutes.
02 -
Pour pepperoncini brine into the pot with beef. Distribute pepperoncini peppers around the roast. Evenly sprinkle au jus and ranch seasoning over the beef, then arrange butter pieces on top. Cover the Dutch oven and braise in the oven for 3–4 hours, until meat is tender enough to shred.
03 -
Once the beef is fall-apart tender, shred using two forks directly in the pot. Toss meat thoroughly with cooking juices and serve.
04 -
Sear beef in olive oil over medium-high heat on all sides until browned. Transfer to slow cooker. Add pepperoncini brine, arrange peppers, sprinkle with seasoning packets, and top with butter. Cover and cook on low for 8 hours until extremely tender.
05 -
Cut roast into 3–4 large pieces. Using sauté function, heat olive oil and brown meat in batches. Turn off sauté and return all beef to the pot. Add 180 ml water and the pepperoncini brine, arrange the peppers, sprinkle with seasonings, and place butter on top. Secure lid, set valve to sealing, and pressure cook on high for 60 minutes.
06 -
Allow pressure to release naturally for 15 minutes, then release remaining pressure manually. Shred the beef with two forks and mix thoroughly with the juices before serving.
# Notes & Tips:
01 -
Searing the beef enhances flavour but can be omitted if necessary at the expense of richness.
02 -
Select a well-marbled, tougher roast for optimal tenderness; avoid lean cuts to prevent dryness.
03 -
Increase oven cooking time if using a larger roast—typically one hour per 450 grams at 135–150°C.
04 -
Recipe is adaptable for pork; replace beef with boneless pork shoulder if desired.
05 -
Cooking at higher temperatures is not recommended, as it compromises tenderness.