Instant Pot Mississippi Pot Roast
Sauté at least 3 lbs. of chuck toast until brown on all sides with small drizzle of olive oil.
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Turn off sauté feature and add all browned meat to the bottom of the pot.
2
Add 1/4 cup of pepperoncini juice.
3
Add 3/4 cup of beef broth.
4
Add 1 ranch packet (I omitted the au jus mix and 1 stick of butter - delicious with or without)
5
As many pepperoncini peppers as you want! I used 10 in total.
6
Place lid on Instant Pot and set MANUAL/Pressure Cook for 60 minutes.
7
Once the 60 minutes are over, natural release for 10 minutes.
8
Place pot roast and pepperoncini peppers in a serving dish with left over juice poured on top.
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