Mississippi Pot Roast Recipe

10 FACTS ABOUT BEEF:

1. There are close to 90 different beef breeds on British farms of which the most popular are Limousin and Aberdeen Angus.

2. There are around 10 million cattle in the UK, with about equal numbers farmed for meat and dairy products.

3. Uruguay, New Zealand, Argentina, Australia and Brazil are the only countries with more cows than people.

4. The average Briton eats 17.3kg of beef a year.

5. The British spend £2.1 billion a year on beef.

6. Mince accounts for 38 per cent of our beef expenditure, with 25 per cent on steaks, 21 per cent on roasts and 13 per cent on stews.

7. Over 98 per cent of a cow or bull is used when it is slaughtered.

8. About 45 per cent is used for meat, the rest is used for by-products including leather, china, glue, film, soap, pharmaceuticals, insulin and gelatins.

9. The hide from one cow can make 20 footballs.

10. Cattle are thought to have descended from middle eastern aurochs, which were large ox-like creatures. The last auroch was a female that died of natural causes in Poland in 1627.

Ingredients :

• 3-4 pounds chuck roast, (about 1.5 kg), boneless and trimmed of excess fat
• 1 packet au jus mix, (1 oz), or brown gravy mix
• 1 packet ranch mix, (1 oz)
• 1/4 cup unsalted butter
• 8-10 pepperoncini peppers

Instructions :

Slow Cooker:

Place the chuck roast into a 6-quart slow cooker.

Sprinkle au jus mix and ranch mix on top of the roast.

Add butter and peppers around the roast.

Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fork-tender.

Remove cover and shred the roast using two forks.

Garnish with optional minced parsley and drizzle with gravy. Serve with potatoes, mashed potatoes, rice or noodles.

Instant Pot:

Turn the instant pot onto Sauté mode. Add 1 tablespoon oil followed by the meat. Sear the roast on all sides (4-5 minutes each side) until nicely browned.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Cover with the lid and close the steam valve.

Turn off Sauté mode and set to “Manual” mode for “High” Pressure Cook for 80 minutes.

After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes).

After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.

Carefully remove the lid and transfer the roast to a plate and serve.

Oven:

Preheat oven to 350°F (175°C).

Place an oven-proof pot on medium heat and add 1 tablespoon oil. When hot, sear the roast on all sides (4-5 minutes each side) until brown.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Bring to a simmer and cover.

Enjoy !!