Mississippi Pot Roast Chili: 2 Ways
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.
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.
Notes
**UPDATED on 7/13/2024**
Nutritional Values and servings are estimates only.
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
Nutrition
Calories: 360kcalCarbohydrates: 8gProtein: 29gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 105mgSodium: 1111mgPotassium: 583mgFiber: 1gSugar: 1gVitamin A: 226IUVitamin C: 9mgCalcium: 39mgIron: 3mg
Tried this recipe?Let us know how it was!