Instapot Mississippi Pot Roast

No need to reserve this Pot Roast to Sunday. You can make it in your instapot in no time flat. Why not make it a week night meal?

I am pretty sure everyone has heard of Mississippi Pot Roast. It is that delicious roast that takes hours to cook but is so fantastic we all love it?


Well why not make it in your instapot and shave off a whole lot of cook time?

I promise you, it will still be just as flavorful and fall apart tender. This, with just a fraction of the time.

I have been tinkering with this recipe trying to make it amazing.

The first time I made it in my instapot, I used 2 cups of stock.  It was as if I just boiled it. Yuck! Back to the drawing board.

The second time I made it I got the dreaded burn notice because I didnt put in enough liquid.

Third time is a charm 3/4 – 1 cup of liquid is the magic number. I added water and better than beef Bouillon instead of stock. I seared the meat on the Saute cycle to add as much flavor as I could.

Winner winner Pot Roast Dinner.

Ingredients:

2 tablespoons olive oil

3 tablespoons Montreal steak seasoning

3-4 pound chuck roast

2 tablespoons better than bouillon beef base

1 cup water

1 pkg ranch dressing

1 pkg gravy mix

3-4 canned pepperoncini peppers

 

Directions:

Using your instapot on the saute setting add 2 tablespoons olive oil and allow to heat up. Cut pot roast in half and sprinkle seasoning on both sides of roast. Place half roast in instapot and allow to brown about 3-4 minutes. Turn roast over and allow to brown another few minutes. Remove from pot. Add other half of roast and brown that for 3-4 minutes. Turn it over and allow to brown another few minutes. Remove from pan. Add beef base and allow to cook until fragrant 2 minutes.  Add water to the pan and using a spoon scrape up all the bits from the bottom of the pan. Cut off the saute and change it to pressure cook. Place roast back into the pot and sprinkle ranch and gravy mix all over top of roast. Toss in 3-4 peppers. You can add a bit of juice from the pepper if you like. That is optional.  Close lid and set timer to 1 hour and 30 minutes under normal pressure cooking.When timer goes off quick vent pot and remove lid. Shred beef and enjoy.

Peace be with you,

Veronica