Our Eastern Shore weather is in its winter mode: cold, warm, wet, sunny, cloudy, repeat. Who knows what tomorrow brings; snow has yet to make an appearance. So, to bring some needed comfort and help defeat these winter blahs, we decided to make an Instant Pot Mississippi Pot Roast ! Normally, this is a meal I make in the old-school crock pot, but still being at novice level when it comes to this kitchen appliance, I decided to give it a go to help up my level! It couldn’t have been any simpler! Why not give it a try?
To Start:
Gather and prep your ingredients. My roast was about 2.25 pounds. Pat it dry with paper towels and generously grind pepper over both sides. Drying it will help the meat brown better, according to Julia Child. Don’t skip that wisdom! The carrots from our Camden Avenue Farmers Market were peeled, sliced peperoncini peppers measured and broth made using Better than Bouillon Beef Base. I used my Homemade Ranch Seasoning mix rather than the package mix with that long list of ingredients that you can’t pronounce. This is so much better and any extra can be used to to make a ranch dip or dressing!
The Instant Pot-STEP 1:
Set the IP on the SAUTE function. Once preheated, add in the olive oil. Brown the roast for about 5 minutes on each side. Once browned, CANCEL the SAUTE function.
Instant Pot-STEP 2:
Next, sprinkle on the Ranch Seasoning and place the butter on top. Scatter the peppers over the roast.
Then, pour 1 cup of the broth in the pot around the roast and the remaining over it. If you are choosing to add veggies, here’s what I used:
- Potatoes: Use large-sized “baby” potatoes. Cutting apart larger potatoes, like Russets, may cause them to fall apart while cooking.
- Carrots: Peel garden-sized carrots. If you prefer, these can be cooked separately in IP after you remove the meat. The infused flavor is incredible! I would not recommend using baby carrots.
Lastly, arrange the peeled carrots and potatoes(unpeeled) on top of the roast.
Instant Pot-STEP 3:
Lock in the lid and set to PRESSURE COOK/(beef) for 45 minutes. Once the cycle is complete, allow it to naturally release for 20 minutes, followed by venting. (*Note: The thickness of your roast should determine your cook time. Since this one was close to, but just under, 2 inches, 45 minutes was the recommended cook time. Closer to 3 inches should be cooked about 10 minutes longer. ) You may choose to cook your veggies separately after the roast is completed.
This tender roast just falls apart beautifully as its savory aroma filters through your home, room by room, comforting those awaiting a bite! Wait until you taste it!
Remove the veggies to a platter along with the sections of meat. Shred and remove any fat visible in the beef.
Serve it up!
Instant Pot Mississippi Pot Roast brings all the flavors of home in one pot! Drizzle some of the broth over your plate, if desired. Serve it up with some crusty bread. This meal is definitely something that gives you the feeling of being wrapped up in a blanket by a cozy fire.
Instant Pot Mississippi Pot Roast
Ingredients
- 2-3 pound chuck roast
- 2 T olive oil
- freshly ground black pepper
- 4 t ranch seasoning mix
- 1/3 c unsalted butter
- 2 c beef broth I use 2 c hot water/2 t Better than Bouillon Beef Base
- 1/3 c peperoncini peppers, sliced into rings
- peeled garden carrots Farmers Market carrots are the best!
- golden, unpeeled potatoes-large "bite-sized'
Instructions
- Pat both sides of roast dry with paper towels. Generously grind black pepper on both sides.
- Set Instant Pot to the SAUTE setting. Once ready, pour in the olive oil. and saute/brown both sides of the roast for about 5 minutes on each side. CANCEL the SAUTE function.
- Sprinkle ranch seasoning over the top of the roast.
- Place butter on top then sprinkle on the peppers.
- Pour 1 cup of beef broth in pot around the roast, then the remainder on top of it.
- On top of the roast, distribute peeled carrots and potatoes(unpeeled).
- Lock the lid in place and set to PRESSURE COOK/ Beef for 45 minutes.
- "Natural Release" for 20 minutes, then vent.
- Remove veggies followed by pieces of the beef. Shred beef and remove fat from the cooked beef.
