Karisa's Favorite Pot Roast

I like my roast soft and dripping with flavorful juice.

Crockpot/Slow cooker: Place pot roast in your slow cooker. Top it with a packet of ranch seasoning, and a pocket of au jus seasoning, or beef and onion soup seasoning. Then top it with bits of butter and some pepperoncinis and a bit of their juice. 

Slow cook for 8 hours and it will end up a beautifully tender pot roast sitting in about a half a cup or more of it's wonderfully flavorful juice. Done!

Or you can do this recipe below! 👇

Oven or Instantpot

Mississippi Pot Roast-Mel's kitchen Cafe 

3-4lb boneless beef chuck roast 

2 Tbsp garlic, minced or sliced 

2 tsp dried parsley 

2 tsp onion powder 

1 tsp dill weed 

1 tsp coarse salt

Mix those ingredients together and rub into the entire outside of the roast. Then sear the roast in a high-heat fat making a nice browned crust on all sides. If you're going to braise the roast for hours in the oven, then sear it in the same large cast iron skillet that you will be braising it in. If you're going to cook the roast more quickly in the instapot, sear it in the instapot. 

2-4 cups beef broth or French onion soup 

1 c. pepperoncinis with their juice, hot or mild as desired (you can substitute red wine vinegar)

2 Tbsp cornstarch

1 Tbsp soy sauce 

1 Tbsp Worcestershire sauce

4 Tbsp butter (I usually leave this out) 

Sprigs of rosemary

Add 4 cups of beef broth (or French onion soup) to the seared meat if you are braising it in the oven since the liquid will evaporate a lot. If using the instant pot add two cups only.

Adding the other ingredients as well and stir around as best you can. If you're cooking in the instant pot, I usually do 45 minutes to an hour depending on the size of the roast. Comes out tender and fork shreddable, and I remove the fat out of it easily, plate it, and ladle a little bit of the cooking juice over.

To oven braise: place roast in a large cast iron skillet, and barely cover with the liquids/wet ingredients. Do not cover but placed in the oven at 350 for about 4 hours. Overtime the liquid will evaporate and you will end up with a wonderfully tender and flavorful roast sitting in only about a cup of liquid. The preferred method if you have the time, but both are great! You can also do the slow cooker/crockpot, but then you will have to dirty another pan to do the searing part in the beginning and you lose all that flavor that stays on the bottom of the pan when you transfer it to the crock pot. 

Serve with mashed potatoes, or rice, and vegetables. Use the cooking liquid for gravy as desired.