Are you ready for it? I’m excited for this one. Today I am introducing you my newest creation, Mississippi Pot Roast Chili: 2 Ways. It’s still a classic Southern dish, just with a twist.
As I was planning my meals for the week, I stumbled upon an oldie but goodie, Mississippi Pot Roast. It’s perfect on it’s own, but I was craving something different and I thought, “Why make chili one day and Mississippi pot roast the next?” Let’s make both with a Mississippi Pot Roast Chili. The best of both worlds.
What is Mississippi Pot Roast?
This classic recipe is a slow-cooked comfort food famous for its melt-in-your-mouth tender beef and savory gravy. Typically made with a chuck roast, butter, ranch seasoning, au jus gravy mix and pepperoncini peppers. It can be prepared in the slow-cooker, roasted in the oven, or low & slow on the stovetop. Any way you choose to cook it, leaves you with a roast so tender that it falls apart and gravy so flavorful that it’s the perfect pairing for mashed potatoes.
If you’re a fan of the original Mississippi Pot Roast, get ready to give it a new spin that will have you reaching for seconds and thirds. This recipe takes all of the same mouthwatering ingredients of the classic and marries them with the heartiness of chili. So, grab your apron and a spoon because I’m about to show you how I make this new chili in two easy ways.
What You’ll Need:
6 qt. Slow-Cooker or Instant Pot- I have two options for you. You can prep this in the morning and set in the slow cooker all day or if you have less time but still need a more hands free meal, then the Instant Pot is your best friend.
Chuck Roast- This cut of beef was made for the slow cooker, after 6-8 hours it shreds beautifully. No different with a pressure cooker, after one hour and a natural release of about 20 minutes, it just falls apart.
Onion
Fresh Garlic– You will need fresh garlic, but if you don’t have any on hand you can substitute it with 3/4 teaspoon granulated garlic powder.
Jalapeno- Seed & dice, use one or two depending on how much heat you like.
Ranch Mix- I love my comfort food, but I try to make them healthier when I can. I know that DIY is not always realistic for every one, every day. You can use my DIY Ranch Mix for this or 2 packets of the pre-made stuff. See my recipe for how to make it here.
Note: Homemade will have less sodium and added ingredients. You may need to add salt to taste after it is cooked. On the flip-side you may need to use a low-sodium broth if you choose to use the store-bought Ranch mix. Make adjustments as needed
Chili Powder- An essential in chili, but this is still quite mild in my opinion. If you would like to add extra heat you can toss in about 1/8-1/4 teaspoon of cayenne powder.
Beef Broth
Pepperoncini- Pepperoncini’s have a mild, sweet, and slightly tangy flavor with just a hint of heat, They are a must in any Mississippi Pot Roast and it is no different with my chili.
Cannellini or Pinto Beans- You will need 4-15 oz cans or approximately 4 cups of cooked, drained, fresh beans.
Salt & Pepper- To taste as needed.
Oil & Butter
Cooking Chili: Two Ways
No matter what your schedule looks like, there is route for you to take to make this easier! The slow cooker allows all those tasty ingredients to meld together into a rich and comforting chili. It’s the ultimate set-it-and-forget-it kitchen hack! Brown the meat, sauté the veggies and toss in your ingredients in the morning, let them simmer away all day, and come dinner time, you’ve got a chili that’s bursting with the flavors of your favorite Southern dish.
We’ve also got the Instant Pot, a game-changer when it comes to chili making. The Instant Pot is all about speed without sacrificing flavor. It takes your chili from raw to ready in a fraction of the time it would take in other methods. In roughly an hour, the pressure cooker works its magic, tenderizing meat and creating the perfect cozy meal. Plus, it’s a versatile multitasker, so you can sauté your ingredients, pressure cook, and even slow cook all in one pot!
Whether you’re in the middle of sweater weather or craving a taste of summer, this chili has your back. Serve it up with your favorite toppings, and watch as your friends and family swoon over every spoonful. Cheers to chili, reinvented!
Looking forward to chili season? Check out my other recipes!
One Pot Marry Me Chicken Noodle Soup
Instant Pot Shredded Beef Chili
Easy White Chicken Chili: 3 Ways
If you try this Mississippi Pot Roast Chili: 2 Ways, or any of my other recipes, comment & rate below!
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Mississippi Pot Roast Chili: 2 Ways
Equipment
- 1 6 qt. Slow-Cooker or Instant Pot
- 1 Medium Skillet
Ingredients
- 2.5 pound chuck roast
- 2 tablespoons neutral oil
- 2 tablespoons butter
- 1 small onion, diced
- 1-2 jalapenos, diced (deseeded if you like)
- 3 garlic cloves, minced or 3/4 teaspoon garlic powder
- 4 cups beef broth
- 6 tablespoons homemade ranch mix, or 2 packets of store-bought seasoning*. SEE NOTES
- 2 teaspoons chili powder
- 1/2 cup sliced pepperoncini peppers
- salt & pepper to taste as needed, after cooked.
- 4- 15 oz. cans cannellini or pinto beans, drained or 4 cups freshly cooked
Want Extra Heat? Add 1/8-1/4 teaspoon of Cayenne Powder, it REALLY kicks it up a notch!
Instructions
Slow Cooker Method:
- Lightly salt & pepper the chuck roast an prep all of your remaining ingredients.
- Heat the skillet to medium heat and add 2 tablespoons of oil to prevent sticking. Sear the sides of the meat for 1-2 minutes, until browned but not burned. NOTE: If you have an Instant Pot with the sauté feature, see the instructions below for slow cooking AND pressure cooking instructions.
- Remove the roast from the skillet and place it in the pot of the slow cooker.
- In the same skillet, add 2 tablespoons of butter and sauté the onion, jalapeno, and garlic for 2-3 minutes or until softened. Adjust the heat as needed, and loosen any of the browned bits from the skillet.
- Place the sauteed mixture over the browned roast and add the pepperoncini's, ranch mix, spices, and beef broth.
- Set to slow cook for 6-8 hours on HIGH.
- When it is done cooking, shred the beef with two forks (I like to remove the beef and shred it in a separate bowl, but you don't have to) and add the drained beans and heat for a few minutes.
- Serve with your favorite chili toppings.
Instant Pot:
- Lightly salt & pepper the chuck roast an prep all of your remaining ingredients.
- Turn on the sauté setting to medium heat and add 2 tablespoons of oil.Sear the sides of the meat for 1-2 minutes, until browned but not burned.
- Remove the roast from the pot and place it in onto a plate.
- Next, add 2 tablespoons of butter and sauté the onion, jalapeno, and garlic for 2-3 minutes or until softened. Adjust the heat as needed, loosen any of the browned bits from the pot.
- Place the back into the pot over the sauteed mixture and add the pepperoncini's, ranch mix, spices and beef broth.
- Set to slow cook for 6-8 hours on HIGH or pressure cook for 60 minutes and natural release for 20.
- When it is done cooking, shred the beef with two forks (I like to remove the beef and shred it in a separate bowl, but you don't have to) and add the drained beans and heat for a few minutes.
- Serve with your favorite chili toppings.
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