An easy cooking pot, roasted on the Mississippi, homemade with 5 simple ingredients. It can be served over mashed potatoes or used in roasted sandwiches. Loaded with ranch dressing.
Ingredients
3-4 pounds of roast meat, (about 1.5 kg), boned and trimmed of excess fat
1 package of juice mixture, (1 oz), or brown sauce mixture.
1 package (1 oz) of ranch dressing
1/4 cup unsalted butter
8-10 pepperoncini peppers
How to do it
Slow cooker:
Place the chicken roast in a 6-quart slow cooker.
Sprinkle the au jus mixture and the ranch mixture over the roast.
Add butter and peppers around the roast.
Cover slow cooker. Cook over LOW heat for 8 hours, or HIGH heat for 4-5 hours, or until meat is fork tender.
Remove the cover and shred the roast with two forks.
Garnish with optional chopped parsley and drizzle with sauce. Serve with potatoes, mashed potatoes, rice or noodles.
Instant pot:
Put the instant pot in Sauté mode. Add a spoonful of oil followed by the meat. Brown the roast on all sides (4-5 minutes on each side) until it is well browned.
Add the pepperoncini peppers, the ranch mixture, the au jus mixture, the butter and ¾ cup of water. Cover with the lid and close the steam valve.
Turn off the stir-fry mode and put it in “Manual” mode to cook at “High” pressure for 80 minutes.
After the cooking cycle is complete, allow the pressure to release naturally (about 15 minutes). After that, use the quick release lever to manually release any remaining pressure and turn off the stove.
Carefully remove the lid and transfer the roast to a plate and serve.
Oven:
Preheat oven to 350°F (175°C).
Place a baking pan over medium heat and add 1 tablespoon of oil. When hot, season the roast on all sides (4-5 minutes on each side) until golden brown.
Add the pepperoncini peppers, the ranch mix, the au jus mixture, the butter and the cup of water ¾. Bring to a boil over low heat and cover.
Bake and roast for 3-4 hours until the meat is tender with a fork.
Notes
Do not add liquid to the pan: There is no need to add any liquid to the slow cooker, unlike the instant cooker or oven methods. The slow cooker traps the steam generated by cooking, keeping the roast moist. It also extracts the juices from the meat. So you will get a tastier meat and sauce if you don’t add any liquid.
To add potatoes and carrots: You can add vegetables like carrots and potatoes (small yukon gold or reddish in quarters) in the last 2 hours of cooking, making it a complete meal.
For reheating: Mississippi roast leftovers keep well in the refrigerator for up to 4 days if wrapped properly. It is best to reheat it in a skillet for about 10 minutes or until it is well cooked.
For freezing: You can also store it in a freezer-safe container for up to 2 months.