Mississippi Pot roast Recipe

 

This style of recipe is one of my favorites because it’s so easy. It’s a great dump and go kind of recipe. All you do is:

 Sear the meat in 2 Tablespoons of oil in a hot pan 3 minutes on each side.  I cut the chuck roast in three big pieces  and did this.  Then remove meat to a platter.  Cut up 1 onion big chunky slices and saute in pan.  Add the sauteed onions to the bottom of instant pot.  Add the meat on top of that. Sprinkle on top of the meat 1 package of Au Jus  and 1 package of Ranch dressing. Add 1/2 cup pepperocini juice and 1 cup of sliced pepperocinis. top with 4 tablespoons of butter (1/2 cube).  Cook on high pressure for 65 minutes.  When it reaches 65 minutes the machine will cool/vent for 15 then when button is up move lever to vent and release.  I then remove the meat and place setting on saute and mix in 3 tablespoons of cornstarch dissolved in 3 Tablespoons water. Add to broth and stir til thickened. I added 8 oz. of sliced mushrooms at the very end.