Instant Pot Mississippi Pot Roast
A few simple pantry ingredients are all you need to make this incredibly flavorful Instant Pot Mississippi pot roast. Dovetaiing Tip: Cook enough roast to have leftovers to use day 4 in French Dip Sandwiches with Onions.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 160
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 160
1 tablespoon canola oil
3 1/2 to 4 pounds boneless beef chuck roast, cut into 2-in. cubes
1 package (1 ounce) au jus gravy mixes
1 package (1 ounce) ranch salad dressing mix
1/2 cup butter
1/2 cup pepperoncini
1/2 cup plus 1 tablespoon water, divided
1 tablespoon cornstarch
Directions:
Place oil into a 6- or 8-qt. electric pressure cooker; set to saute. Add chuck roast pieces; cook 2-3 minutes per side or until golden brown on the edges. Turn off electric pressure cooker. Sprinkle with dry gravy mix and dry ranch seasoning mix. Place stick of butter on top of meat. Place pepperoncini peppers on and around the meat. Pour 1/2 cup water or beef broth over ingredients. Secure lid on pressure cooker; set toggle to seal. Select manual high pressure for 50 minutes; let naturally release 10 minutes. Carefully remove lid; use tongs to shred meat, removing any pieces of fat that remain.
In a small bowl, whisk together remaining 1 tablespoon water or beef broth and cornstarch until dissolved. Pour mixture into pressure cooker. Set pressure cooker to saute; cook 1-2 minutes or until thickened, stirring frequently.
Source: tasteofhome.com
In a small bowl, whisk together remaining 1 tablespoon water or beef broth and cornstarch until dissolved. Pour mixture into pressure cooker. Set pressure cooker to saute; cook 1-2 minutes or until thickened, stirring frequently.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
