Mississippi Roast (Instant Pot)
Serves 8
Equipment
- Instant Pot or other electric pressure cooker
Ingredients
- 1 Tbsp olive oil
- 3 pound chuck roast
- 1 pkg ranch dressing mix (1.25 oz)
- 1 pkg au jus gravy seasoning mix (1 oz)
- 6 pepperocini peppers
- 3/4 cup beef broth
- 1/4 cup pepperocini juice
- 1/4 cup butter (can omit or reduce to 2 Tbsp)
Instructions
- Set pressure cooker to saute and let heat
- Add in 1 Tbsp olive oil. Brown roast on all sides
- Add beef broth and pepperoncini juice to pressure cooker
- Sprinkle ranch and au jus seasoning packets on top of roast.
- Place peppers on and around roast
- Dot butter on top.
- Close the pressure valve and set pressure cooker to high pressure and cook for 45 minutes.
- When done, let natural release for 20 minutes.
- Remove from pot and shred, removing any visible chunks of fat from the roast.
- Serve over mashed potatoes with juice (I strain the fat off the juice) or thicken juice to gravy
- OPTIONAL: Heat juice in a saucepan to boiling, add in a slurry of 1-2 Tbsp cornstarch and 2 Tbs water until thickened.