Mississippi Pot Roast

Mississippi Pot Roast

This delicious pot roast is all the rage because of how ridiculously easy it is to make! Mississippi Pot Roast can be made simply with beef, pepperoncini and ranch dressing mix. We’ve added some of our favorite flavors, like garlic and shaved pecorino for a bit more punch. You can easily omit the pasta from this recipe and serve it with roasted potatoes for a gluten-free version. Or serve it on toasted hoagies for killer sandwiches. If you’re using an instant cooker, this only takes about an hour to make!

Serves: 4-6
Difficulty: easy
Prep time: 15 min
Cook time: 1-3 hr (varies with cooker)
Special tools: instant cooker, if desired, or heavy oven-proof pot with lid

Ingredients

3 T olive oil
3 lb cross rib/chuck roast, seasoned with 1 T salt and pepper
4 T butter
1 lg onion, cut into bite-size chunks
5 garlic cloves, crushed (or more, as desired)
1 packet (.4 oz) ranch dressing mix
2 bay leaves
2 c beef broth
10 pepperoncini peppers, whole
½ c pepperoncini juice
8 oz crimini mushrooms, quartered
1 lb (dry weight) conchiglie or penne pasta
fresh pecorino or Parmesan, shaved for garnish, as desired
fresh parsley, for garnish

Steps

Preheat oven to 325º. In a large, heavy-bottomed pot with a tight-fitting lid, heat the olive oil until shimmering. Sear seasoned beef on all sides (cut beef in half, if necessary).

Immediately add butter, onions and garlic and stir occasionally for 2 min. Add all remaining ingredients except mushrooms, pasta and garnishes. Cover tightly and place in pre-heated oven.

After 2 hr, add mushrooms. Cook covered at least one more hour until beef is so tender that a fork will easily push through center of roast. (The cooking time can be dramatically sped up to about 1 hr with a pressurized instant cooker; follow manufacturer directions). Transfer all beef and solids to a holding dish or bowl, reserving all juices in pot. In a separate pot, cook pasta to al dente, then toss hot pasta in reserved pot roast juices. Transfer pasta to a serving bowl, shredding beef and onions over top. Garnish generously with cheese and parsley.