Mississippi Pot Roast with Gravy

An easy peasy gravy makes a silky, scrumptious, and divine addition to this fork tender Mississippi Pot Roast recipe that broke the internet. Hits it out of the park every time! A few squeezes with the tongs, and this roast literally falls apart.

Ingredients

• 3-4 lb Boneless Beef Roast (your choice cut)
• 1 stick unsalted butter (if your roast looks fatty, use less butter)
• 1 package au jus gravy mix
• 1 package Hidden Valley Ranch dressing mix (dry)
• Pepperoncini peppers (I used 7, depends on your taste more or less is fine)
• Fresh ground pepper to taste

For the Gravy:
• 3 tablespoons cornstarch

Instructions

1. Put the roast in a slow cooker. Sprinkle au jus gravy mix and ranch dressing mix over the roast add the butter, and pepperoncini peppers and a little of the pepper juice if you like. Add fresh cracked pepper and cook on low until tender, about 8 hours. (For Instant Pot Cook at high pressure on manual for 90 minutes. Do not allow warming cycle to kick on. Then use natural release for 15 minutes and switch to quick release.)

For the Gravy:
1. To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving 1/2 cup of the liquid.
2. Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick and bubbly. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.

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