Mississippi Pot Roast ~ Instant Pot

Mississippi Pot Roast

Ingredients:
3-4 pound Chuck Roast
½ tablespoon Oil
½ tablespoon Salt
½ tablespoon Pepper
1 large Onion (Diced)
1 cup Beef Broth
4 tablespoon Butter
1 packet Ranch Dressing Mix
1 packet Au Jus Gravy Mix
5-6 Pepperoncini Peppers and ¼ cup of it's juice

Directions:
Turn on the Instant Pot and set it to "sauté" mode (30 minutes should give you enough time to brown the meat and cook the onions). Put the oil into the inner pot of the Instant Pot. Next, add the salt and pepper to each side of the chuck roast. When the instant pot reads "hot" on the display screen, place the chuck roast into the inner pot. Cook on each side for about 3 minutes until golden brown. (Skip this step if you prefer not to brown your meat. But be sure to add 2-3 extra minutes to the pressure cook time.)

Remove the roast from the Instant Pot. Add onion; cook and stir about 2 minutes, or until onion is tender. Next, add in beef broth and deglaze by scraping the bottom of the pot. Then, layer the ingredients in by adding the chuck roast; followed by ranch dressing mix powder, au jus gravy mix, butter, and pepperoncini pepper and its juice.

Place the lid on and make sure the knob is set to "sealing". Press "manual" (older model) or "pressure cook" (newer model) and set it to cook on High Pressure for 60-70 minutes. (60 minutes for 3 pounds of chuck roast. Add an extra 10 minutes of cook time for every pound. For example, 3 lbs = 60 minutes, 4 lbs = 70 minutes). Once it is done cooking, let the pressure naturally release until the pin drops down and the lid can be opened.

Notes

Tips for making the best Instant Pot Mississippi Pot Roast:
Look for a chuck roast that is well marbled
It’s easy to over-salt this dish since the ranch packet and au jus packet already contain sodium. Use unsalted butter and low sodium beef broth. You can always add more salt at the end, if needed.
Sear the meat on all sides to ensure it stays juicy and tender. This step isn’t necessary if you’re short on time. It’ll still be very flavorful using the “dump and start” method. If you’re doing the dump and start method, be sure to add a few minutes to the pressure cook time.

When deglazing the pot, make sure you scrape off all the bits stuck to the bottom. This will avoid the “burn” error message.

60 minutes for 3 pounds of chuck roast. Add an extra 10 minutes of cook time for every pound. (3 lbs = 60 minutes, 4 lbs = 70 minutes)

Let the Instant Pot naturally release once it’s done cooking. This will make the meat more tender.
Thicken up the gravy: Make a cornstarch slurry by adding 1 tablespoon of cornstarch and an equal amount of cold liquid in a small bowl. Stir until a smooth paste forms and then add this mixture into the Mississippi Pot Roast. Use more cornstarch if needed by using a 1 to 1 ratio of cornstarch and water.