Instant Pot Best Mississippi Pot Roast
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Instant Pot Best Mississippi Pot Roast

by | Jan 21, 2019

Instant Pot Best Mississippi Pot Roast

by | Jan 21, 2019

Due to the wildly unprecedented success of my traditional Best Pot Roast recipe in the Instant Pot, I felt I had to visit its sassy Southern sister, the Mississippi Pot Roast!
 
This roast differs from the traditional Pot Roast in the fact that the gravy strikes a balance of rich AND tangy at the same time and when paired with how fork-tender the roast becomes, it tastes like the most prestigious short ribs you’ll ever have – without being short ribs.
 
And despite peperoncini being the core ingredient, once cooked, they aren’t spicy at all! It’s sort of like magic how spice transforms into tangy and makes the roast into something so grand, you’ll be making this one often. SO if you fear spice, DO NOT fear this dish. It’s completely mild.
 
The best part? Laughably easy to make and it’ll be done quicker than it takes Tom Sawyer & Huck Finn to take an afternoon raft ride on the Mississippi.
 
Here’s How I Made It! (scroll down to the bottom for the fully-written recipe): 
 
Begin with a large (or a few small) onion(s)…
 
…and dice it up.
 
Now, let’s focus on our meat. Get a chuck/pot roast cut (Costco has the best). Wherever you get it, just make sure it’s marbled and has LOTS of visible strands of fat. This makes for the best and most tender pot roast!
 
Slice the meat in half…
 
…so it’s in pieces about this big.
 
Go to the Instant Pot and add in some vegetable or canola oil and heat it up.
 
Then, in batches, place the meat into the pot.
 
…and sear. Make sure you move the meat around as soon as it comes into contact with the pot and oil because it will want to stick. Loosen it up for a few so it doesn’t.
 
Sear each side for about 2-3 minutes.
 
…until it looks like this! Then, flip and sear the other side.
 
A nice light sear. Beautiful, no? Remove from the pot when done…
 
…place on a plate for the time being and set aside.
 
Now let’s focus on our pot. See all that stuff stuck to the bottom? We’re about to get that up.
 
Add in the onion.
 
As soon as you add the onion, constantly and aggressively stir it up in the oil. It will begin to release water and will make the bottom of the pot go from looking like this…
…to looking like this. That’s exactly what we want!
 
Now, add in some garlic…
 
…and stir for a few.
 
Okay, let’s make this gravy come to life. Add in some beef broth…
 
…focus on a jar of peperoncini (don’t worry! It WILL NOT be spicy once cooked!)…
 
…add their juices…
 
…ranch dip mix…
 
…Au Jus or beef gravy mix…
 
…brown sugar…
 
…and when I add in the peperoncini, I like to remove the stems…
 
…(makes it easier when eating in the gravy later)…
 
…and add in as many as you wish (I add in about 3/4 of the jar and reserve the rest for garnishing at the end).
 
Give everything a good stir.
 
Now, place all of the seared roast back into the pot…
 
…piling it on top of each other.
 
Top it off with some butter, secure the lid and cook at high pressure (see below for full instructions).
 
When done, remove the lid…
 
…take some tongs…
 
…and carefully transfer it to a serving dish (the roast will be VERY tender by now)!
 
This is the time we’ll transform the sauce into the most amazing gravy. Give the pot some heat until it simmers.
 
In order to do that, let’s create our Gravy Potion! Take some VERY softened butter (you can zap it for 10-15 seconds in the microwave too)…
 
…and add some flour.
 
Mix it up until it goes from looking doughy…
 
…to looking smooth. Almost like a frosting or very creamy consistency.
 
Once the sauce is bubbling…
 
…add in the Gravy Potion.
 
Whisk it in really well for a short time and then turn the heat off.
 
From there, the sauce will have transformed into one of the greatest gravies you’ll ever “meat”
 
Cascade it over the roast.
 
Lastly, if desired, top with a few of the reserved peperoncinis for volume and look. Stick a fork in it…
 
…watch the roast melt apart like short ribs…
 
…and marvel at the magnum opus you’ve just created.
 
Bring that meat to your mouth…
 
…make contact…
 
…and praise cows, peperoncini and yourself.
 
Enjoy this OUTRAGEOUS roast! Goes PERFECT over egg noodles, wild rice and, of course, my Garlic Mashed Potatoes!
 
At the time of this post, Pressure Luck exclusively used Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
  • The Roast (NOTE: This makes a lot of amazing gravy and is more geared toward roasts from 5-8lbs with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast, halve everything but the oil, onion and peperoncini juice)
  • 1/4 cup of vegetable or canola oil
  • 3-8 lbs of chuck roast, sliced into even cuts of about 2 lbs each (Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience! Also 3-4 lbs will feed about 4-6 people where 4-8 lbs will feed closer to about 8-10 people)
  • 1 very large (or 2 medium/small) yellow or Spanish onion, diced
  • 2 tbsp of crushed garlic
  • 16 oz jar of peperoncini or banana peppers, with 1/2 cup of the juice reserved (NOTE: if you fear spicy food, this won’t actually make the dish spicy once it’s cooked. The spice magically transforms into a rich flavor for the gravy – so make sure you add this!)
  • 1.5 cups of beef broth (I used 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
  • 2 tbsp of light or dark brown sugar 
  • 2 packets of Ranch Dip mix (1 oz each) 
  • 2 packets of Au Jus or Beef Gravy mix (1 oz each)
  • 4 tbsp (1/2 stick) of salted butter
  • The Gravy Potion
  • 6 tbsp (3/4 stick) of salted butter, semi-melted/very softened (place in microwave for 10-15 seconds if you wish) 
  • 1/3 cup of all-purpose flour
  • *Optional: 1/4 tsp of Zatarain’s concentrated Crab & Shrimp Boil (only add if you want it a bit spicy and a little goes a LONG way. If you want more, taste the finished gravy first and then add a drop more) 
  • The Bed
  • Egg noodles, wild rice (optional) and/or Garlic Mashed Potatoes, prepared separately

If you filled your pot to the brim with about 8-9 lbs of meat (this will fit in the 6qt by the way), when you do the quick release, it may gush some of the sauce out. If that happens, either toss a dish rag over it OR allow a full natural release to avoid any mess.

As mentioned, this makes a lot of amazing gravy and is more geared toward roasts from 5-9 lbs (will feed closer to 8-10) with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast (can easily feed 4-6), halve everything but the oil, onion and peperoncini juice. Use any leftover gravy over egg noodles or rice. It freezes well too!

Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible fat strands!

Definitely make this with my creamy Garlic Mashed Potatoes!

Want to make the most amazing Classic Pot Roast instead? Here it is!

  1. Add the oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes of heating up, sear each side of the roast for about 2-3 minutes on each side in batches. (NOTE: Make sure you move the roast around for a few moments as soon as it touches the oil as it will want to stick to the bottom of the pot. This will prevent that from happening.) Once done searing, remove the roast to a plate keeping the oil in the pot
  2. Add in the onion and constantly stir it around so it is coated in the oil for about 3 minutes. As you constantly and aggressively stir the onion around, it will release water while cooking and will deglaze (clear up) the bottom of the pot from any meat that was stuck on it. We want the bottom of the pot to be pretty much clear so that we have no issues when pressure cooking. (NOTE: Since the Instant Pot only allows you to sauté in 30 minute increments, you may need to hit the “Sauté” button again if you sautéed a lot of roast)
  3. Once the bottom of the pot is cleared and the onion’s are lightly translucent, add in the garlic and cook for another minute
  4. Now, add in the peperoncinis (I like to remove the stems before adding and reserve a few for garnish at the end) and their juice, broth, ranch dip mix, au jus/gravy mix and brown sugar. Mix well
  5. Add back in all the seared roast and pile on top of each other. Top with the butter, secure the lid and hit “Keep Warm/Cancel” and then “Manual” or “Pressure Cook” for 65 minutes (regardless of how much roast you have in there). When done, allow a natural release for 15 minutes (meaning you do nothing for 15 minutes) followed by a quick release. (NOTE: If you filled your pot to the brim with about 8-9 lbs of meat, when you do the quick release, it may gush some of the sauce out. If that happens, either toss a dish rag over it OR allow a full natural release to avoid any mess.)
  6. When the lid comes off, transfer the roast to a serving dish (it will be VERY tender!). Hit hit “Keep Warm/Cancel” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting
  7. As the sauce is coming to a bubble, mix together the Gravy Potion which is the softened/lightly melted butter and the flour (and Zatarain’s but only if you want it a bit spicy). Once the sauce is bubbling, whisk in the Gravy Potion and allow to bubble for a minute before turning the pot off. The sauce will have thickened into the perfect gravy consistency.
  8. Pour the gravy over the roast and, if desired, add a few of the reserved, uncooked peperoncini for garnish and for some spice as these will still have a kick unlike the cooked ones.
  9. Enjoy over some wild rice, egg noodles or especially my amazing Garlic Mashed Potatoes!

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