Mississippi Pot Roast in the Instant Pot

Name: Mississippi Pot Roast in the Instant Pot
Total time: 5400 s
Yield: 4 - 6 servings
Cuisine: American
Ingredients: 1 Tbsp olive oil + 1 pat of butter (1 Tbsp butter); 1 boneless chuck roast, 3 lbs, room temperature; 3 Tbsp butter - Divided (3 pats total); 2 tsp brown sugar; 2 tsp garlic powder; 2 tsp onion powder; 1 package dry Ranch Seasoning Mix (1 oz); 4-6 Pepperoncini Peppers; 3/4 cup beef stock (or water); 2 Tbsp brine from the Pepperoncini peppers; Chopped parsley (optional)

Granny in the Kitchen @homeheart

West Coast, United States

This is my take on the popular southern-style pot roast. The Pepperoncini peppers make it zesty but not spicy-hot. Serve with your favorite potatoes, or rice, egg noodles... even couscous.

Granny in the Kitchen @homeheart

West Coast, United States

This is my take on the popular southern-style pot roast. The Pepperoncini peppers make it zesty but not spicy-hot. Serve with your favorite potatoes, or rice, egg noodles... even couscous.

Saved

Ingredients

About 90 minutes Total Prep and Cook

4 - 6 servings

1 Tbspolive oil + 1 pat of butter (1 Tbsp butter)
1boneless chuck roast, 3 lbs, room temperature
3 Tbspbutter - Divided (3 pats total)
2 tspbrown sugar
2 tspgarlic powder
2 tsponion powder
1 packagedry Ranch Seasoning Mix (1 oz)
4-6Pepperoncini Peppers
3/4 cupbeef stock (or water)
2 Tbspbrine from the Pepperoncini peppers
Chopped parsley (optional)

Saved

Steps

About 90 minutes Total Prep and Cook

1

Pat the chuck roast dry with paper towels... meat at room temperature. Mix together the brown sugar, garlic and onion powders.
2

Use the SAUTE button to heat the pot, add 1 Tbsp oil + 1 pat of butter. When HOT add the roast and brown the first side for 5 - 6 minutes without touching it. Turn over and brown the other side for about 4 minutes. Both sides should be browned nicely.
3

Press CANCEL to turn OFF the pot.
4

Spread 2 pats of butter over top of the roast. Sprinkle the sugar/garlic/onion mixture evenly on top, then the Ranch seasoning mix.* Add the Pepperoncini peppers, beef stock and the brine.
5

Pressure cook on HIGH for 50 minutes. After cooking is complete, NATURAL release for 25 minutes.
6

Using tongs, remove the roast onto a platter. Shred the meat using forks, or slice against the grain. Garnish with parsley and more peppers (optional.)
7

NOTE - the Ranch Seasoning mix is very salty... you may want to use a bit less. And, instead of beef broth you can use water or dilute the broth. Enjoy!