Mississippi London Broil Pot Roast

Mississippi Pot Roast is probably the number one most flavorful pot roast recipe of all time featured everywhere over the world wide web.

This recipe was even posted in the New York Times and where I originally found this beef roast recipe.

The meat is usually done with a chuck roast, I prefer London Broil or even Eye of the Round.

I have now tried using chicken, pork, venison, and lamb with this cooking method and fabulous easy ingredients, everything is spot on every time!

Just a few pantry ingredients include ranch dressing, au jus, pepperoncini peppers, and some butter and your meal is on its way to a mouth-watering meal.

The juice flavors are the best I have ever had!

There are many methods to cook this pot roast.

You can either make this in the instant pot on the slow cooker mode or pressure cooker.

Also, you can cook this in the oven on low heat using an oven bag, I used my crockpot today.

Either way, you choose, it's a low-and-slow process that will result in an incredibly delicious pot roast!

The recipe is all over Pinterest and in slow cooker cookbooks, I finally had to try this to see what all the hype was about!

It's now the only way I prepare a lesser cut of meat from now on.

My beer pork roast pressure cooked is awesome, you will also love slow cooker chicken cacciatore,  and marinated burgundy prime rib is our favorite around the holiday.

What took me so long? Not sure, I have now made this recipe more than 6 times since the first try.

Don't wait another minute to try this, scroll down and print off the recipe scroll down to the bottom for the printable recipe card!

Easiest Roast Ever!

This tender juicy meat in au jus is packed with a tangy flavor and it needs nothing else but just a few ingredients.


I added only 5 or 6 peppers to the pot and on low heat and all I can say is my husband was over the moon impressed with how delicious this way.


The spice was not hot and just the right amount, if you want more heat to add a few shakes of red pepper flakes or even more pepperoncini, we like ours with less spicy flavors.


As I said before any kind of meat you use comes out great and leftovers are perfect in a sandwich!

So Tender

All of the ingredients, come together to create the most fork-tender pull apart meat that is succulent and full of flavor.


I don't know why I waited so long to try the recipe.


I just used my favorite cut of beef which was London Broil instead of Chuck Roast which is in the original recipe.


With just a few ingredients you are on your way to the best-tasting roast ever!

Cooking Methods

• The secret of any lesser cut of meat is to slow-cook it, We love our slow cooker option on the instant pot
• The pressure cooker mode is perfect for when you're in a hurry I like to set it and forget it, go to work, come home and viola dinner is ready
• You can use any method as long as it's on low and slow cooking. The oven method in a cooking bag works, however, it should cook at 300 for around 3 to 4 hours, and don't forget to poke holes in the oven roasting bag
• If you use an instant pot on pressure cooker mode, set it to high for 35 minutes, and check after you release the steam, if the meat is fork-tender it's done for a 3-pound roast. Add around 29 minutes per pound

Suggestions

1. Use any beef, boneless chicken (shown below), venison, or pork for a change
2. Serve with mashed potatoes the juice is fantastic
3. Great for making sandwiches on garlic bread
4. Follow your slow cooker instructions or pressure cooker
5. Oven cooking on low produces the same tender meats
6. Use meat shredded in tacos
7. The meat is perfect on top of salads

Meats To Use

1. London Broil
2. Chuck Roast
3. Eye of the Round Roast
4. Rump Roast
5. Pork Tenderloin Roast
6. Boneless Chicken Breasts work great also

Shopping List of Ingredients to Make Mississippi London Broil Pot Roast

• Dry Ranch Dressing Packet
• Dry Au Jus Packet
• Butter
• London Broil Roast or your Favorite meat
• Pepperoncini Peppers in a jar

Try Some Of Our Other Favorite Recipes

Stove Top Sirloin Steak Marsala

Grilled Steak with Chianti Butter

Slow Cooker Guinness Corned Beef

Salibury Steak Marsala

Tips

• Slow cooker bags make clean-up a breeze to use
• Make sandwiches for leftovers and use the au jus for dipping
• Side dishes can include mashed potato, cauliflower mashed potatoes, or over garlic toast
• You can substitute chicken for beef
• You can substitute onion dry soup mix for the au jus
• You can also substitute 1 cup of bottled ranch dressing and Kitchen Bouquet or Gravy Master instead of dry mixes you will need around 1/4 cup
• Substitute beef for boneless chicken breast or boneless pork roasts

Mississippi London Broil Pot Roast Pin for later

The Juice

I am here to tell you the husband and I just took one bite and said "Wow this is the best pot roast I ever had"!


You can even thicken the juice at the end for covered sandwiches, which is my husband's favorite!


Just thicken it with a few tablespoons of cornstarch, and let it cook for around 10 minutes.


Then just use your favorite bread, some meat, and juice and top with bread.


The juice makes the perfect gravy.


Don't wait as long as I did to try and it's not that spicy, it's just right in flavor.


It sure is perfectly served with mashed potatoes, corn on the cob, and some buttered crusty Italian bread.


The meat is tasty even in sandwiches!


What can be easier??

Mississippi pot roast, pot roast, London broil roast, slow cooker, crockpot, beef roast

slow cooker, crockpot, beef, meat, roast

American

Yield: 6Author: Claudia Lamascolo

Mississippi London Broil Pot Roast

prep time: 5 min cook time: 10 hours total time: 10 hours and 5 mins

This is a tender melt-in-mouth London Broil slow-cooked beef. This recipe is great over mashed potatoes or perfect for making a delicious dipping sauce with au jus for a beef sandwich.

ingredients:

• Slow Cooker Method
• 1 Roast 3-4 lb. London Broil or Roast of your choice
• 1 packet dry Ranch Dressing mix or use 1/2 bottle of bottled dressing
• 1 packet dry Au Jus, Brown Gravy mix, or 1/2 cup bottled brown gravy, or even an onion dried soup mix
• 1 teaspoon granulated garlic powder
• 1/2 cup salted butter (1 stick salted butter of any kind)
• 6-8 Pepperoncini peppers depending on the level of heat you prefer
• 1/4 juice from the peppers ( if you want more heat  just add a sprinkle of red pepper flakes)  Adapt to your taste
• *For Pressure Cooker recipe you will need one cup beef broth

instructions:

1. Slow Cooker Method
2. Place roast in the slow cooker and sprinkle the ranch and Au Jus packets and garlic powder on top.
3. Add butter on top of the roast and place pepperoncini on the top and sides of the roast ( you can also add around 1/4 cup of juice from the jar for additional spice).
4. Cook on low for 8-10 hours.
5. Instant Pot Pressure Cooker Method
6. Add the steam basket to the pressure cooker. Next, pour beef broth and pepperoncini juice into the pot. Place the roast on the steam basket. Pour the packets of Au Jus Seasoning and Dry Ranch Dressing Mix onto the roast, then top with slices of butter and pepperoncini. Set the Instant Pot to cook manually for 90 minutes. Once the cooking time is finished, use the quick release feature to let all of the steam out. Remove the lid.

Calories
377

Fat (grams)
26

Sat. Fat (grams)
5

Carbs (grams)
1.6

Created using The Recipes Generator

Mississippi London Broil Pot Roast Pin for later

Here are some other easy dinner recipes we love:

Slow Cooker Best Recipes


Slow Cooker Beef and Wine


Tuscan Grilled Steak