Easy Southern Mississippi Pot Roast Recipe

Easy Southern Mississippi Pot Roast

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Hey there! Welcome to our Mississippi Pot Roast recipe. Whether you're a beginner or a seasoned cook, we've got you covered with two delicious methods. Try our Oven-Baked Mississippi Pot Roast for that tender, slow-cooked goodness, or go with the Instant Pot Method for a fast and easy yet equally tasty option. Whichever you choose, we'll guide you step by step to a savory, family-friendly dinner that's made with our homemade Au Jus seasoning. Let's get cooking!

You Will Need

5-pound Beef Roast (bone-in or boneless)
4 tsp butter
2 TBSP oil

For the Homemade Au Jus Mixture:

4 TBSP Beef Bouillon granules or 12 Cubes
4 tsp onion Powder
3 tsp parsley
1/4 white pepper
2 tsp garlic powder
1/2 tsp celery salt

For the Pot Roast:

3 TBSP Homemade Au Jus Mixture (from above)
1/2 Cup Pepperoncini Pepper juice
5 Pepperoncini Peppers
2 Cups Beef Broth
Chunked Potatoes (as many as desired)
Baby Carrots (as many as desired)

For the Corn Starch Mixture:

4 Tbsp Corn Starch
5 Tbsp water

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What Goes Well With Mississippi Pot Roast?

Easy Garden Salad

Southern Kicked-up Green Beans

Buttery Parmesan Corn On The Cob

Instant Pot Brussel Spouts

Oreo Cream Chocolate Cake

How to make Instant Pot Mississippi Pot Roast

Step 1: Prepare the Homemade Au Jus Mixture

In a coffee grinder or food processor, combine the beef bouillon granules (or cubes), onion powder, white pepper, garlic powder, and celery salt.
Grind until you have a fine powder.
Transfer the powdered mixture to a bowl, add 1 tsp of parsley, and mix well.
Store the Homemade Au Jus Mixture in an airtight container. You'll need 3 tablespoons for this recipe.

Step 2: Searing the Beef Roast

Turn on your Instant Pot and select the "Sauté" function.
Add 4 tsp of butter and 2 TBSP of oil to the Instant Pot.
Once the butter is melted and the oil is hot, carefully add the beef roast.
Sear the roast on all sides for about 3 minutes per side or until it's nicely browned.
Turn off the Instant Pot.

Step 3: Preparing the Roast

Add 3 tablespoons of the Homemade Au Jus Mixture to the Instant Pot with the seared roast.
Pour in 1/2 cup of Pepperoncini Pepper juice.
Place 5 Pepperoncini Peppers on top of the roast and around it.
Pour in 2 cups of Beef Broth.

Step 4: Cooking the Roast

Close the Instant Pot lid securely.
Set the Instant Pot to "High Pressure" for 85 minutes if your roast is bone-in or 55 minutes if it's boneless.
Ensure the vent is set to sealing.
Once the cooking cycle is complete, allow the Instant Pot to naturally release the pressure.

Step 5: Shredding and Thickening

Carefully remove the cooked roast from the Instant Pot and place it on a plate.
Use two forks to shred the beef.
Return the shredded beef to the Instant Pot.
Stir in the Corn Starch Mixture (4 Tbsp Corn Starch + 5 Tbsp water) until the liquid slightly thickens.

Step 6: Cooking Potatoes and Carrots

Add chunked potatoes and baby carrots back into the Instant Pot with the remaining gravy.
Ensure the Instant Pot lid is sealed.
Set the Instant Pot to "Manual High Pressure" for 15 minutes.
Perform a quick release once the timer goes off.

Step 7: Serving

Open the Instant Pot lid.
Using a slotted spoon, transfer the cooked carrots, potatoes, and the remaining gravy onto the roast for a beautiful presentation.

Step 8: Enjoy!

Serve your Mississippi Pot Roast with the delicious homemade au jus, potatoes, and carrots. Enjoy this flavorful and tender meal!

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How to make Oven Baked Mississippi Pot Roast

Step 1: Prepare the Homemade Au Jus Mixture

In a coffee grinder or food processor, combine the beef bouillon granules (or cubes), onion powder, white pepper, garlic powder, and celery salt.
Grind until you have a fine powder.
Transfer the powdered mixture to a bowl, add 1 tsp of parsley, and mix well.
Store the Homemade Au Jus Mixture in an airtight container. You'll need 3 tablespoons for this recipe.

Step 2: Searing the Beef Roast

Preheat your oven to 325°F (163°C).
In a large oven-safe Dutch oven or roasting pan, melt 4 tsp of butter and 2 TBSP of oil over medium-high heat on the stovetop.
Once the butter is melted and the oil is hot, carefully add the beef roast.
Sear the roast on all sides for about 3-4 minutes per side or until it's nicely browned.
Remove the roast from the Dutch oven and set it aside.

Step 3: Preparing the Roast

Add 3 tablespoons of the Homemade Au Jus Mixture to the Dutch oven.
Pour in 1/2 cup of Pepperoncini Pepper juice.
Place 5 Pepperoncini Peppers on top of the roast and around it.
Pour in 2 cups of Beef Broth.

Step 4: Cooking the Roast

Cover the Dutch oven with a lid or aluminum foil.
Place the Dutch oven in the preheated oven.
Roast the beef for approximately 3-4 hours, or until it becomes tender and easily shreds with a fork. This timing can vary depending on the size and type of roast, so use a meat thermometer to ensure it reaches an internal temperature of at least 145°F (63°C).
Once the roast is done, remove it from the oven and let it rest for a few minutes.

Step 5: Shredding and Thickening

Carefully remove the roast from the Dutch oven and place it on a cutting board or serving platter.
Use two forks to shred the beef.

Step 6: Cooking Potatoes and Carrots

In the same Dutch oven, add chunked potatoes and baby carrots.
Cover the Dutch oven again and return it to the oven.
Roast the vegetables at 375°F (190°C) for about 30-45 minutes, or until they are tender.

Step 7: Serving

Arrange the shredded beef on a serving platter.
Using a slotted spoon, transfer the cooked carrots and potatoes to the platter as well.

Step 8: Enjoy!

Serve your Mississippi Pot Roast with the delicious homemade au jus, roasted potatoes, and carrots. Enjoy this flavorful and hearty meal straight from the oven!

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Mississippi Pot Roast Tips and Storage.

Choose the Right Cut of Beef:

When making Mississippi Pot Roast, you can use a bone-in or boneless beef roast. Chuck roast or bottom round roast are excellent choices as they become tender and flavorful when slow-cooked.

Searing the Meat:

Searing the meat before slow-cooking it adds flavor by caramelizing the surface. Don't skip this step, as it enhances the overall taste of the dish.

Homemade Au Jus Mixture:

Making your own au jus mix using the homemade blend mentioned in the recipe adds depth of flavor. It's a great way to control the salt and seasonings to your preference.
Pepperoncini Peppers: The mild, tangy flavor of pepperoncini peppers gives the dish its unique taste. Adjust the number of peppers used based on your preferred level of spiciness.

Corn Starch Mixture:

The corn starch mixture is used to thicken the gravy. Add it gradually until you reach your desired thickness.

Storage:

Refrigerator:

Store any leftover Mississippi Pot Roast in an airtight container in the refrigerator for up to 3-4 days.

Freezing:

If you have prepared a large batch or want to freeze portions for later use, follow these steps:
Allow the cooked Mississippi Pot Roast to cool to room temperature.
Divide it into portion-sized servings.
Place each portion in an airtight freezer-safe container or a heavy-duty freezer bag.
Squeeze out as much air as possible to minimize freezer burn.
Label the containers or bags with the date.

Freeze for up to 3 months.

Reheating: When reheating, you can do so in the microwave for individual servings or on the stovetop in a saucepan for larger quantities. Alternatively, you can reheat it in the oven by covering it with foil and warming it at 325°F (163°C) until heated through.

Gravy Separation:

When reheating, you may notice that the gravy separates or thickens further. Simply add a bit of water or beef broth and stir gently to restore the desired consistency.

Potatoes and Carrots:

If you have leftover roasted potatoes and carrots, store them separately from the roast to prevent them from becoming too soft. They can be reheated in the oven or microwave.

By following these tips and proper storage techniques, you can enjoy the delicious flavors of Mississippi Pot Roast for days to come, whether you're storing leftovers or preparing it in advance for convenient meals.