MISSISSIPPI POT ROAST–INSTANT POT VERSION
This is my first attempt at cooking a pot roast in my new Instant Pot. I chose to cook the roast with this recipe since it was so simple! I have to say, it’s fall apart delicious and so simple to make! Serve with mash potatoes and vegetable of your choice.
- 3-4 lb. Chuck Roast
- 1/2 C beef broth
- 1/2 C Pepperoncini Juice
- 1 envelope Ranch Dressing mix
- 1 envelope Au Jus Gravy Mix
- 1/4 C butter
- 6-8 Pepperoncinis
Put your Instant Pot on Saute for 5 minutes to heat up. Pour the broth and Pepperoncini juice in the pressure cooker. Add the roast. Sprinkle the dressing mixes over the roast. Then top with butter and pepperoncinis. Cook on Pressure Cooking setting (manual) for 1 hour and 30 minutes (90 min.). Put “warming” cycle to off. After cooking time, use natural release for 15 minutes and then switch to quick release.
Serves 4 (Note: I like to poor all the cooked liquid in a bowl and let it settle. Then I spoon out all the oil, leaving all the delicious gravy. You can drizzle some of this gravy on the mash potatoes and over the meat when served)