Mississippi Pot Roast

Dutch Oven

1. Preheat oven to 350
2. Lightly oil the roast, then season generously with salt and pepper
3. Heat a Dutch oven over medium high, and sear it a couple minutes per side until it gets beautiful color - kill the heat and remove the roast
4. Add the onions, pepperoncinis + juice, the broth and the hot sauce
5. Nestle the roast on top and sprinkle the ranch and au jus mix over the top, then lay the stick of butter right on top
6. Cover and cook about 3 hours, then check it. If it’s softening but not shredding, give it another 30–45 minutes or until it falls apart with almost no effort
7. Move the roast to a board, and cover loosely with foil
8. Strain the leftover liquid through a sieve into abowl and let sit a few minutes so the fat rises, then spoon off most of the fat- but leave a little for flavor.
9. Optional if you want the sauce thicker:
10. Pour the defatted juices into a saucepan, bring to a simmer and reduce 10–15 minutes until it thickens.
If you want it thicker, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water, stir it in and cook another minute
11. Put the roast back in the Dutch oven, shred and pour the sauce over the top, stir and let it sit 10 minutes so the meat absorbs everything
12. Serve with the mashed potatoes or on rice - and definitely make into tacos, sliders, sandwiches…anything you can think of

Slow Cooker

1. Season and sear the roast just like you would for the Dutch oven
2. Add onions, pepperoncini, juice, broth, jalapeños, hot sauce, ranch, au jus, and butter to the slow cooker.
3. Set the roast on top, cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5hours, until it shreds easily.
4. Pull the roast, shred, and skim fat from the liquid if needed. Return meat to the pot and let it sit 10 minutes before serving

Pressure Cooker (Instant Pot)

1. Use sauté mode to oil and sear the seasoned roast well on all sides - remove
2. Add onions, pepperoncini plus juice, broth, jalapeños, hot sauce, ranch, au jus, butter, and red pepper. Scrape up any browned bits.
3. Put the roast back in, lock the lid, and cook on HIGH pressure for 60 minutes
4. Let it naturally release for 15 minutes, then quick release the rest
5. Shred the roast. If you want thicker sauce, switch back to sauté and reduce a few minutes, then stir meat back in and rest 5 to 10minutes

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Mashed Potatoes

1. Peel potatoes, cut into similar sized pieces and put into a large pot with the garlic, and cover with cold water
2. Bring to a boil and cook until tender enough to poke a fork into, drain water completely then put potatoes back into the pot over medium heat, and shake just to dry them a bit, then remove
3. Melt butter with cream in a small pot, keep warm
4. Use a ricer to squeeze potatoes back into the pot, or mash them directly into the pot - and either use the ricer for the garlic, or mash by hand with the potatoes
5. Start adding the butter/cream to the potatoes, to get them as smooth as you want
6. Season to taste with salt & pepper