Instant Pot Mississippi Pot Roast with vegetables

I kept remembering my first encounter with the Instant pot and Pot Roast (way back in January of this year.)  I could not stop thinking about it, and when I asked my husband what dish I should make next…he replied “the pot roast was REALLY good!”

For my next attempt, I thought I should be more specific and also include carrots and potatoes (my favs)…this took a bit of research because I wanted to cook everything in the Instant Pot.

2 ½ pound Chuck Roast – Mine was from Costco and was approx. 2″ thick

Avocado oil (I like using this with the Instant Pot because of the high burn point)

1 cup beef stock

1 envelope beef aus jus mix (1 ¼ ozs) – please substitute with your own homemade version if you prefer

1 envelope Ranch dressing mix (1 oz) -please substitute with your own homemade version if you prefer

½ cup butter

4-6 peperoncini peppers or rings  and ½ cup juice

Potatoes – peeled and quarteredIMG_20180226_175529781.jpg

1) Sear the Chuck Roast in the avocado oil on the Saute mode.  After both sides are beautifully brown, sprinkle the au jus seasoning and ranch seasoning over the roast.  Add the beef stock, pepperoncini juice, pepperoncini’s and the butter.

2) Put the lid on the Instant Pot and close, close the valve and set to Manual (high pressure) for 50 minutes with a 20 NPR.

3) At this time, I removed the meat and added my carrots and potatoes.  I then set the Instant Pot to 4 minutes Manual and a 10 NPR.

4) If you need gravy with this meal – once you remove the carrots and potatoes, set Instant Pot to Saute and add a ‘slurry’ made from 2 TBSP cornstarch + 1/3 cup cold water.  Add the mixture to the drippings and you will have an incredible gravy to serve with your meal.

The end result was simply AMAZING – the meat, carrots and potatoes were simply out of this world – done to perfection!IMG_20180226_180001172.jpg

 

 

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