• Natalie

My Mississippi Pot Roast



My family does not like a wet Mississippi Pot Roast, they complain so much about it, so I turn the juices into a gravy and I put it on the side for my husband and I because we LOVE the gravy! So much so that we would could probably bath in it!! LOL


I make mine in my Insta-Pot for those of you that dont have one you can use a crock-pot.



Ingredients:

4 lb chuck roast

1 pack ranch seasoning

1 pack beefy onion seasoning

1 stick butter, sliced

2 tablespoon Worcestershire sauce

2 tablespoons garlic, crushed

1/2 cup white onion, chopped

6/8 pepperoncini peppers

1/2 cup pepperoncini juice

1/4 cup beef broth

Olive oil

1 teaspoons xantham gum


Directions:


Turn your insta-pot on to sauté on veggies and add 1 teaspoon olive oil, once the oil is hot add your onions and cook down for 3/4 minutes then add your garlic and cook for another 2 minutes.


Remove the onion and garlic and set aside.


Turn your Insta-Pot back to sauté on beef and add 1 tablespoon of olive oil, once the oil is hot add your chuck roast and brown on all sides, about 2 minutes on each side, press clear once all brown.


Add in the onions, garlic, the packets of ranch & beefy onion, butter slices, Worcestershire sauce, pepperoncini peppers & juice and beef broth.


Close the lid and press pressure cook on beef on high temperature 1.5 hours (an our and a half).


Remove the meat from the juices and set aside in a serving dish with a lid to keep warm.


In a medium size stock pot add the juices from the insta-pot, make sure your strain the juices first. Heat to medium high heat and add the xantham gum, stir for 5/6 minutes until the sauce is nice and thick, pour the sauce into a serving dish.


You're ready to serve!












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