Mississippi Pot Roast

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This was fantastic. We served it on fresh sourdough toast.  A few things. I would take half of the sauce away next time because our roast was small and we had tons of gravy/sauce. If you had a really big roast, it would probably be fine. I would also add some fresh pepperoncini sliced peppers if you serve it sandwich style. So, I saw a recipe on Pinterest that I used as an inspiration, and damndelicious also had a good one. Here is what I did.


2 1/2 lb. chuck roast

6 whole garlic cloves

1 Tbs. garlic

1 small onion

3/4 packet of dry Ranch Dressing Mix

1 packet of Onion Soup mix

6 chopped Pepperoncini peppers

1/4 cup liquid from the pepperoncini jar

1 cup beef broth

1/2 tsp. salt

1/4 tsp. red pepper flakes

1 Tbs. Worcestershire sauce


So, you put the pressure cooker on Saute and then when it's really hot you sear the roast (you might have to cut it in smaller portions). It's like 2-3 minutes per side. Take that out, throw in an onion, add some beef broth to scrape up the caramelized bits, then add in the garlic, and the rest of the ingredients. Put the beef back in, pressure cook it for 45 minutes, let it sit for another 45 minutes, then depressurize it and shred it. For a 5 lb. roast, I would probably do 70 minutes in the pressure cooker. For 4 pounds, probably 60. My problem with beef is I wasn't cooking it long enough. I tried originally for 34 pressure/15 rest, and it wouldn't shred, so I put it back on high for 15, let it sit for 15, still wasn't quite there, so I put it in for 3 more minutes, let it sit for I don't know how long, and it magic/ You can take a couple Tbs. of cornstarch with some water and add it to the sauce, and it turns it into gravy. 




 

Comments

  1. thejohnmfamilyNovember 12, 2023 at 9:01 PM

    So, we tried a different recipe today. I based it off of melskitchencafe.com, and essentially you sear the roast, throw in a full onion to caramelize, and deglaze it with 1.4 c. of the pepperoncini juice and 1 cup water mixerd with 1 T. soy sauce, 1 T. Workcestershire sauce, and 1 T. beef bouillion paste. You rub the beef in 1 T. garlic powder, 2 t. parsley, 2 t. onion powder, 1 tsp. dill, 1 tsp. salt and then put half a jar of sliced pepperoncini peppers on top. From there, you pressure cook it for 90 minutes, and then John made a gravy with the drippings.

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