Internet sensation recipe Mississippi Pot Roast is a beloved dish that has gained popularity for its rich flavors and tender meat. This classic recipe typically consists of a beef roast cooked with ingredients like ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers. The dish originates from the southern United States, specifically Mississippi, hence its name. The history of Mississippi Pot Roast can be traced back to home cooks in the region who sought to create a flavorful and easy-to-make meal using simple ingredients. Over time, the recipe has been shared and adapted, becoming a staple in many households, and garnering a reputation for its delicious taste and simplicity. Whether served over mashed potatoes, rice, or with a side of vegetables, Mississippi Pot Roast continues to be a favorite comfort food for many.
Elevate your Mississippi pot roast game with our unique twist on this classic recipe! Instead of the traditional method of finishing in the oven, we will show you how to complete the roasting on the stove. This technique not only enhances the flavors of the roast but makes it more tender, and it also yields two to three times more flavorful gravy. Pair it with our special mashed potatoes cooked the waterless way for a truly delicious meal. Stay tuned for this delicious recipe and step-by-step instructions to create a mouthwatering dish!
EQUIPMENT: 5 or 6-quart stockpot with Ultra-Temp cover, 3-quart saucepot with Ultra-Temp Cover.
INGREDIENTS:
- 3-pound chuck roast
- 3 tablespoons Ranch dressing seasoning.
- 1 package Brown Gravy mix (we use McCormick’s 0.87 oz)
- 10 pepperoncini peppers (less or more to taste)
- 1 stick 8 tablespoons unsalted butter
- 1.5 pound (about 12 to 15) petite red potatoes trimmed and quartered
- 7 cloves garlic peeled and crushed.
- 2 sprigs rosemary
- 2 tablespoons unsalted butter
- 2 tablespoons cream cheese
- 2 tablespoons sour cream
- ¼ cup milk or cream.
DIRECTIONS:
When preheating a stockpot for searing a roast, it is essential to follow a few key steps. Start by preheating the stockpot over medium heat at 275ᵒF for 4 to 5 minutes. To test if the pot is hot enough, sprinkle a few drops of water in the pan to see if the water droplets dance across the surface, it indicates that the pan is at the right temperature for searing the roast. Additionally, another indicator to look for is the temperature gauge, which should be close to the center between the blue and the red markings. By following these tips, you can ensure that your stockpot is properly preheated to achieve the perfect sear on your roast.
Our latest innovation in cookware - the 316ti surgical stainless-steel pan, designed to make meat searing a breeze. Simply drop the roast in the pan and let it stick at first, as it will release effortlessly in just 4 or 5 minutes. This revolutionary pan allows you to sear your meat without the need for grease, fat, or butter, as it effectively caramelizes the meat to bring out its natural salts and sugars. The heavy heat diffuser bottom ensures that the meat will easily be released from the pan once the caramelization process is complete.
Turn the roast to sear the other side and sprinkle it with gravy mix and ranch dressing mix. Add some peppers, and a dash of pepper juice, and top it off with butter for a burst of flavor. Cover the pan, close the vent, and reduce the heat to two notches to medium-low, around 200F. The roast is at the perfect cooking temperature when tiny bubbles start appearing around the rim. You can also verify the cooking temperature using the temperature gauge on the lid. Cook for about 2 hours.
NOTE: Please note that this recipe is not our own, but we have used the exact ingredients as published all over the internet. The original recipe suggests finishing in the oven or a crockpot with a cooking time of 8 to 12 hours. However, we have developed a method (using Ultra-Tech II 316ti cookware) that yields equally delicious results in under 3 hours, all cooked on the stovetop. This includes a side of garlic mashed potatoes to complete the meal.
To prep the potatoes, start by brushing them with a vegetable brush to remove any blemishes. Cut the potatoes into quarters and place them in a mixing bowl. It's crucial to fill the bowl with purified or filtered water instead of chlorinated tap water, as the latter can compromise the nutrients and alter the taste of the potatoes. Transfer the potatoes to a 3-quart saucepan, add the garlic and rosemary, cover the pan, open the vent, and cook over medium heat to 275ᵒF. Once the whistle sounds, close the vent and reduce the heat to low 200ᵒF. Just the water that clings to the potatoes is sufficient to cook the waterless way. Allow the potatoes to cook for approximately 30 minutes. Mash the potatoes and add butter, cream cheese, sour cream, and milk. Mix well.
SERVING:
Using two forks, shred the pot roast in the pot, mix well, and serve over garlic mashed potatoes. Enjoy!