Pressure Cooker Mississippi Pot Roast Recipe
This Pressure Cooker Mississippi Pot Roast Recipe yields the most luscious beef with a tangiest vinegar zip in just 90 minutes. Sunday Dinner has never been easier!!
Ingredients
- 3-4 lb. chuck roast
- 1 stick butter
- 1/2 c. sliced pepperoncini
- 1 package Simply Organic Brown Gravy packet
- 3/4 c. beef bone broth
- 1/4 c. pepperoncini juice
- Ranch Dressing Mix
- 3 T. dry buttermilk
- 1.5 tsp. dried dill
- 1 tsp. dried onion flakes
- 1 tsp. black pepper
- 1/2 tsp. white pepper
- 1.5 tsp. kosher salt
- Gravy
- 2 T. butter
- 2 T. cornstarch
Instructions
- In a large pot, sear roast on high with olive oil for a few minutes.
- Place all ingredients (except for the gravy ingredients) in an electric pressure cooker.
- Cover and lock lid into place. Turn the pressure cooker on the high pressure setting for 90 minutes.
- Once timer goes off, allow to manually release. It should be fork tender when it’s done.
- Reserve some of the cooking liquid and separate the fat from the top.
- Make Gravy - In a small skillet, melt 2 T. butter over medium-high heat.
- Sprinkle cornstarch over butter and cook for 1 minute.
- Pour about 1.5 cups of cooking liquid into the skillet and bring to a boil. Once boiling, reduce to a simmer to thicken.
- Serve pot roast slices with gravy over mashed potatoes. Say Grace and enjoy!!
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