Mississippi Pot Roast Pulled at 205°F
The same classic roast, but pulled by the thermometer at 200 to 205°F instead of by the timer, so the collagen has turned to gelatin and the beef shreds.
Mississippi Pot Roast Pulled at 205°F
Course: Main CourseDifficulty: Easy8
servings10
minutes9
hoursThe same classic roast, but pulled by the thermometer at 200 to 205°F instead of by the timer, so the collagen has turned to gelatin and the beef shreds.
Ingredients
3 to 4 lb boneless chuck roast
1 packet (about 1 oz) ranch seasoning mix
1 packet (about 1 oz) au jus gravy mix
1/2 cup unsalted butter, in pats
8 to 10 whole pepperoncini
2 tbsp pepperoncini brine
1/2 tsp black pepper
Instant-read thermometer
Aluminum foil, for resting
Hot cooked egg noodles, to serve
Directions
- Put the roast in a 6-quart slow cooker and cover it with both packets and the pepper.
- Add the butter pats, pepperoncini and brine around the meat.
- Cook on LOW for 8 hours without opening the lid.
- At hour 8, push the thermometer into the thickest part, away from the pot wall.
- If it reads under 200°F, replace the lid and cook another 45 to 60 minutes.
- Check again every 30 minutes until the centre reads 200 to 205°F.
- Do not go past 210°F, where the strands dry out and turn mushy.
- Lift the roast onto a plate and tent it with foil for 10 minutes.
- Shred with two forks and stir the beef back into the juices.
- Serve over hot noodles with a spoon of the pot juices.
Notes
- A roast that reads 195°F can still be sliceable and tight. The timer is a guide, the centre reading is the signal.
Why trust the thermometer
Timers vary between slow cookers. The number in the center tells you when the collagen has turned to gelatin. Between 200 and 205°F, chuck pulls apart.
A roast at 195°F can still be tight and sliceable.
Pulled at 205°F: swaps and a limit
Brisket can work with the same method but takes different timing. Egg noodles, rice or mash all suit it. Do not push past 210°F. The strands dry out and turn mushy.
Probe away from the pot wall for a true reading.
Serve and store
Hot noodles soak up the juices. Stir the shredded beef back into the juices before storing. Reheat gently on the stove with a splash of juices.
A mistake to avoid
Trusting the clock over the thermometer. A roast that reads 195°F can still be tight. Probe the thickest part, away from the pot wall, and check again every 30 minutes. Stop before 210°F, or the strands go mushy.
A thermometer with a probe alarm is handy, but any instant-read model does the job. Keep a few extra minutes in your plan, since pots vary.
Mississippi Pot Roast Pulled at 205°F at a glance
- Prep time: 10 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 10, led by to 4 lb boneless chuck roast, packet (about 1 oz) ranch seasoning mix, packet (about 1 oz) au jus gravy mix, unsalted butter
Tips for Mississippi Pot Roast Pulled at 205°F
A roast that reads 195°F can still be sliceable and tight. The timer is a guide, the centre reading is the signal.
Mississippi Pot Roast Pulled at 205°F FAQ
How long does Mississippi Pot Roast Pulled at 205°F take?
Mississippi Pot Roast Pulled at 205°F takes 9 hours of cooking after 10 minutes of prep.
How many people does Mississippi Pot Roast Pulled at 205°F serve?
This recipe makes 8 servings.
What do I need to make Mississippi Pot Roast Pulled at 205°F?
10 ingredients, led by to 4 lb boneless chuck roast, packet (about 1 oz) ranch seasoning mix, packet (about 1 oz) au jus gravy mix, unsalted butter. Amounts are in the recipe card above.
Part of: 6 Mississippi Pot Roast Recipes That Shred
