🥩 What Makes This Recipe So Good
You’ve probably had pot roast before, but I’m willing to bet you haven’t had post roast like this before! Mississippi pot roast is FULL of flavor, using two spice blends to season the meat and cooking jus.Since we’re cooking this in the Instant Pot, it’s ready to eat in a fraction of the time that other cooking methods take. We’re talking roughly an hour in the pressure cooker instead of 4 hours in the oven or 8 hours in the slow cooker.What do you serve with Mississippi pot roast? Creamy mashed potatoes are an absolute must. I also like to add roasted carrots and tender green beans. Cornbread goes really well with it, too!
👩🏼‍🍳 Chef’s Tips
When you’re choosing a chuck roast to use for this recipe, I recommend looking for one that has a really good marble to it. That marbling is fat, and it makes the meat super tender and flavorful. You’ll discard the fat when you shred the roast after cooking, so don’t worry about dealing with a lot of chewy pieces.If you’re a big fan of pepperoncini, add some of the juice from the jar to the Instant Pot with the water. More of that pepper flavor will infuse with the roast that way. Keep in mind if you’re using hot pepperoncini that the juice will add another layer of heat!Leftover roast makes delicious sandwiches, so get excited for tomorrow’s lunch! For the best leftovers, let the shredded roast cool completely, then refrigerate it with the jus in an airtight container. It’ll keep up to 4 days. Reheat in the microwave or on the stovetop!
🥩 Beef – It’s What’s for Dinner!
Beef Tips And GravyGround Beef and Gravy Over Mashed PotatoesKeto Beef Stew (Low Carb, Gluten Free)Beef Pot PieCrispy Beef SchnitzelCreamy Rotel Pasta with Ground Beef
