BEEF & PORK

Instant Pot Mississippi Pot Roast

Name: Instant Pot Mississippi Pot Roast
Prep time: 10 min
Total time: 110 min
Yield: 6 servings
Ingredients: 3 lb beef chuck roast; 1 1 oz packet ranch seasoning; 1 1 oz packet au jus gravy mix; ½ cup butter, cut in pats; 8 pepperoncini peppers; ¼ cup pepperoncini juice, from the jar; ½ cup beef broth

Chuck roast under ranch seasoning, au jus mix, butter, and pepperoncini peppers. Rich and tangy, with almost no work before the lid goes on.

About 1 hr 50 min 6 servings Easy

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Two packets and a pile of butter

Mississippi pot roast is famous for a reason. A chuck roast, two seasoning packets, a handful of pepperoncini peppers, and butter laid over the top. It sounds like a dare. It eats like Sunday dinner.

The peppers are the point of the whole thing. They are mild and tangy, and they cut through all that rich beef. The juice from the jar goes in too. The heat is gentle, more of a warm hum than actual fire.

Leave the salt in the cupboard

Do not add salt to this one. The ranch packet and the au jus mix bring plenty between them, and the cooking liquid ends up seasoned all the way through. Taste it at the end if you like. I have never once reached for the salt cellar.

Pressure cook for 60 minutes and let the pressure fall on its own. That is a natural release: you leave the pot alone until the float valve drops, and the roast rests in its juices while it happens. Pull the meat apart, spoon the liquid over, and serve it over mashed potatoes or rice.

THE RECIPE