skip to Main Content

Mississippi Roast

File this one under “There’s no WAY that tastes good” in terms of the weird mix of ingredients.  It’s a sneaky recipe because the ingredients sound AWFUL together and the finished product doesn’t look like much.  But my HEAVENS!  Once you try this Mississippi Roast, you’ll never snub your nose at an ugly recipe with weird ingredients again.

 

I fixed this one day when my husband’s best friend was visiting.  I’m pretty sure he ran home THAT DAY and made more for his family to try.  It’s heavy in their family’s rotation and in mine.  I think you’ll put it in the “favorites” pile after you taste it.

The original recipe out on the interwebs calls for one stick of butter.  Let’s revisit that: a chuck roast (naturally fatty and amazing anyways) + 1 entire stick of butter.

Now, I love good fat as much as the next person, but unless you are Paula Deen herself, there is NO reason why you would need to add an entire STICK of butter to a chuck roast.  It melts and makes an oily gravy that I’m sure people aren’t using.  I just can’t get it.  And it’s unnecessary.  So, hang with me and let’s cut down the butter a bit.  I promise you won’t miss it.

 

Mississippi Roast
Rate this recipe
23 ratings

Prep Time: 1 minute

Cook Time: 40 minutes

41 minutes

Entree

Southern

Serving Size: 6 1/2 oz

Calories per serving: 490

Fat per serving: 32

Carbs per serving: 3

Protein per serving: 43

Mississippi Roast

Ingredients

  • 4 lb beef chuck roast
  • 2 tbsp butter
  • 1 jar pepperoncini peppers and juice
  • 2 tbsp dry ranch seasoning (one packet)
  • 2 tbsp dry au jus mix (one packet)
  • 1/2 c water (instant pot only)

Instructions

    InstantPot
  1. Turn IP on Sauté and add butter.
  2. Cut roast in half.
  3. Add roast and sear on all sides for about 30 seconds to 1 minute each. (it won't get done by any stretch of the imagination...you're just browning the outside)
  4. Turn off Sauté.
  5. Dump all the things into the pressure cooker.
  6. Set on manual high for 40 mins.
  7. NPR (natural pressure release meaning "leave it alone and don't release the steam from the valve on the lid) for 10 mins.
  8. Release pressure and open lid.
  9. You are now a macro-counting, instantpotting wizard!
    Crockpot
  1. Dump all the things into the crockpot. (skip the water)
  2. Cook on high for 2-3 hours or on low for 4-6 hours.
  3. High five yourself for acing dinner!

Notes

Feel free to use my math in MFP: MacroEd Mississippi Roast Gluten Free:  If your dry ranch and au jus mixes are gluten free, you're good.  Choose those carefully. Vegetarian:  Not today.

https://getmacroed.com/mississippi-roast/

If you like this recipe, we think you’ll LOVE the recipes in our FREE InstantPot 101 book!  Sign up here and we’ll send it right over.  You’ll be an IP Pro in no time!

 

All the best,

Looking for more recipes like these?  Check out our online recipe book!

New to macros in general?  Take our free 7-day ecourse.  We’ll teach you all about em!

Looking for an amazingly supportive community of weird macro-counters like yourself?  Come on over.

Have other questions?  Drop us a line! hello at getmacroed dot com

Affiliate links keep the lights on around here.  By purchasing through some links, you’ll help MacroEd at no additional cost to you.  *High five* and thank you for helping us out!

Get Access to the Hub!

Join over 5,000 others and subscribe to our newsletter. When you do we'll send you access to our library of resources - for FREE!

Powered by ConvertKit

Back To Top