Mississippi Roast Beef

The Roast

Option: Slow Cooker {id:method.slow}

Set it in the morning, dinner's done by evening.

Place in a slow cooker...

• 1 boneless chuck roast, about 2 1/2 lbs
• 8 whole pepperoncini peppers
• 1 packet (1 oz) dry ranch dressing mix
• 1 packet (1 oz) au jus mix
• 1/2 cup butter

Cover and cook on low until the roast falls apart, 8–10 hours. Try not to lift the lid and pick at it while it cooks.

Option: Instant Pot {id:method.ip, cooktime:-390}

The same fall-apart roast in about 1 1/2 hours.

Set the Instant Pot to Sauté on high and melt 1 tbsp of...

• 1/2 cup butter (divided)

Sear on both sides until well browned, 4–5 minutes per side...

• 1 boneless chuck roast, about 2 1/2 lbs

Press Cancel. Pour in, scraping up the browned bits from the bottom of the pot...

• 1 cup water

Note: The Instant Pot needs thin liquid to come up to pressure. A slow cooker doesn't, which is why the slow cooker version has no water.

Sprinkle over the roast, then top with the rest of the butter and...

• 1 packet (1 oz) dry ranch dressing mix
• 1 packet (1 oz) au jus mix
• 8 whole pepperoncini peppers

Lock the lid, set the valve to Sealing and cook on High Pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then quick release the rest.

Serve

Cut the roast into chunks and serve with mashed potatoes and a steamed vegetable, or shred it with two forks, stir it into the juices and pile it onto rolls for sandwiches and sliders.