Mississippi Pot Roast
Servings 6 Servings
Ingredients
Brown
- 1.5 kg Chuck Roast Cut into 4 large chunks
- Salt Seasoning the roast
- Pepper Seasoning the roast
- 2 tablespoons Olive Oil
Deglaze
- 1 Small Onion Diced
- 3 cloves Garlic Crushed
- 300 ml Beef Stock
Sauce
- 200 g Unsalted Butter
- 7 Pepperoncinis
- 3 tablespoons Flat Leaf Parsley Minced, dried is fine
- 2 tablespoons Dill
- 1 tablespoon Chives Dried is fine
- 2 tablespoons Soy Sauce
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Ground Black Pepper
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne Pepper
To thicken
- 2 tablespoons Cornflour
- 75 ml Water
Instructions
Brown
- Lightly season the beef on all sides with salt & pepper, not too much as you will be adding more later to the liquids
- Turn on Saute mode (High), let it get as hot as possible & add your oil
- Layer the beef in the pan and brown on all sides, ~5 mins per side
- Remove beef from pan, set aside and cover to keep warm
Deglaze
- Add your onions and once they start to go translucent, add your beef stock and deglaze the pan
- Once done, add all of ingredients for the sauce, mix well
- Return the beef to the pan and put the lid on
Pressure Cook
- Pressure cook, 55 mins, high pressure & natural release for 15 mins
- Remove beef from the pan, set aside and cover
Gravy
- Seperate the fat from the cooking liquids (Optional, but recommended)
- Mix your cornflour & water for the thickener
- Turn on Saute mode (Normal), gradually add the cornflour & water, might not need it all
- Taste and add any additional salt & pepper if needed
- Add the beef back to the gravy & break up
- Serve (Goes well with baked potatoes)
