Viewing post #1364524 by ArleneB

You are viewing a single post made by ArleneB in the thread called Main Dishes.
Jan 26, 2021 2:09 PM CST
Name: Arlene
Grantville, GA
From Jill

Mississippi Pot Roast

So tender and flavorful, it's no wonder this recipe went viral. Jim buys brown gravy mix in a big container (don't ask), so I used about 1/3 cup. I also subbed pickled banana pepper rings because I like them better than pepperoncini stems & seeds. The original version has 1 stick butter, others use 1/2 stick, I compromised at 3/4.

I think the original recipe used a crockpot, but you know I love my IP. I've seen variations using "real" seasonings instead of the packets, or subbing onion soup mix for the brown gravy mix, but unless you are trying to lower the sodium I'd say stick with the original. Easy and unbelievably tasty!

2-3 tablespoons olive oil
2 pound chuck roast (however big, cut into roughly 1 pound pieces)
1 packet hidden valley ranch dressing mix
1 packet brown gravy mix
1 jar pepperoncini or banana pepper rings (use peppers plus 2-3 tablespoons of the pickling liquid)
1/2 to 1 stick butter (1/4 to 1/2 cup)
3/4 cup water
flour or cornstarch

Add olive oil to instant pot (on sautee function) or stovetop pan on high heat. Brown the chuck roast pieces well on all sides, one at a time. Deglaze with splash of pickling liquid. Add water, put in meat, put some peppers in the liquid and some on top of meat. Add contents of ranch dressing and gravy packets. Put stick of butter on top. Cook at high pressure for 45 minutes, natural release (takes a while, but do not use quick release). Remove meat and peppers from pot. Thicken sauce with flour or cornstarch.

Before thickening the sauce, I added cubed russet potatoes and a chopped onion and cooked at high pressure for another 6 minutes. I removed the meat before doing that, but the meat seems not quite tender to you, keep it in the pot. You can quick-release unless the meat is still in the pot (never quick-release with meat or it gets shoe-leather tough). I used flour to thicken sauce, the same as I do making any gravy -- I poured the sauce into a skillet, sprinkled flour on the surface and whisked it in until the fat was absorbed (about 3 tbsp for the amount of meat and liquid I had), then kept stirring for a few minutes while it simmered and thickened. I cut the meat into chunks and poured the gravy over everything. I even threw in a few frozen peas for color.

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