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Mississippi Pot Roast

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6 Servings
Author Stef

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)