Mississippi Mud Pepperoncini Pot Roast Recipe
This absolutely delicious pot roast is a classic. With a hint of spice and moist tender meat, you will make this roast recipe many times over.
Calories: 419kcal
Servings: servings
Ingredients
- 5 pounds chuck roast of beef
- 1/2 cup beef broth
- 1/2 cup pepperoncini juice or substitute more beef broth to make it less spicy.
- 1 packet ranch dressing mix dry
- 1 packet brown gravy mix dry
- 8 pepperoncini peppers
- 4 cups potatoes any type, cut into large chunks
- 2 cups carrots cut into large chunks
- 1 onion thickly sliced
- 2 stalks celery sliced very thick
- 2 cups mushrooms optional
Instructions
Instant Pot
- Pour broth and pepperoncini juice into the Instant Pot.
- Add the beef roast on top.
- Sprinkle with ranch and brown gravy mixes.
- Top with pepperoncini.
- Close and lock the Instant Pot lid.
- Cook on "manual" or "pressure cook" setting for 90 minutes.
- Allow to natural release for 10 minutes, the quick release.
- Remove meat from Instant Pot and cover to keep warm.
- Add potatoes and vegetables to the pot. Cook on "manual" for 3 minutes. Check potatoes for doneness and cook 1 minute more if needed. Serve.
Slow Cooker
- Pour broth and pepperoncini juice into the crock pot.
- Add the potatoes and vegetables.
- Add the beef roast on top.
- Sprinkle with ranch and brown gravy mixes.
- Top with pepperoncini.
- Cover and cook on Low for 8-10 hours, then serve.
Notes
A serving is 3 ounces of meat and 1 1/2 cups of potatoes and vegetables. Serves 10.
Nutrition
Serving: 10 gCalories: 419 kcalCarbohydrates: 2 gProtein: 44 gFat: 26 gSaturated Fat: 11 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 13 gTrans Fat: 2 gCholesterol: 156 mgSodium: 440 mgPotassium: 777 mgFiber: 1 gSugar: 1 gVitamin A: 53 IUVitamin C: 6 mgCalcium: 40 mgIron: 5 mg
