Delicious shredded beef atop smooth mashed potatoes smothered in succulent au jus is good to the last bite. The Instant Pot takes a traditional recipe and compresses the time to make things a bit more convenient. Just like the other methods of preparation; the mashed potatoes serve as a filler, that caps perfectly with fork tender shreds of beef, that glisten with an invitation of eye catching delight. We love to enjoy this with fresh french bread but homemade biscuits will also stick to your ribs. I hope you try this and enjoy it as much as we do.
This easy to follow recipe has a balanced approach to cook times and flavor that make this simple pleasure a must try. Follow the instructions below after watching the short video and you will have added a staple of the south to your growing family offerings. Like and share this or any of my recipes from the growing catalogue of meal suggestions provided in a link at my web page. Leave a comment if you want to talk about good food or let me know what you love to serve this kinda meal with. Hit the subscribe button to stay up to date on the latest eatfoodlicious meals. Thanks for visiting and see you again soon.
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Place roast, water, pepperoncini juice, au jus gravy, ranch seasoning, butter and 8-10 whole pepperoncini.
Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure. Note: I used unsalted butter to offset the ranch & au jus high sodium content.
Remove roast from the cooker. Shred the roast and discard any fat (optional). Cover with plastic wrap.
In a small bowl: combine cornstarch with cold water. Mix until the cornstarch has dissolved. Add to cooker and press the sauté button. Simmer for 10 minutes or until thickens to your liking.
Then, return shredded beef back to the cooker. Mix everything together.
Serve with mashed potatoes, mashed cauliflower, bread, rice, pasta or salad. Enjoy!
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Instant Pot Mississippi Roast
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 3-3.5 lbs chuck roast
- 1 packet au jus gravy 1 oz
- 1 packet ranch seasoning 1 oz
- 8-10 whole pepperoncini
- ½ cup pepperoncini juice
- ½ unsalted butter
- ½ cup water
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Rinse and pat the beef chuck roast until dry. Cut the chuck into 2"-3" cubes.
- Place roast, water, pepperoncini juice, au jus gravy, ranch seasoning, butter and 8-10 whole pepperoncini in the cooker.
- Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure. Note: I used unsalted butter to offset the ranch & au jus high sodium content.
- Remove roast from the cooker. Shred the roast and discard any fat (optional). Cover with plastic wrap.
- In a small bowl: combine cornstarch with cold water. Mix until the cornstarch has dissolved. Add to cooker and press the sauté button. Simmer for 10 minutes or until thickens to your liking.
- Then, return shredded beef back to the cooker. Mix everything together.
Serve with mashed potatoes, mashed cauliflower, bread, rice, pasta or salad. Enjoy!
Video
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