Instant Pot Best Mississippi Pot Roast

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subheading: The Roast (NOTE: This makes a lot of amazing gravy and is more geared toward roasts from 5 to 8lbs with plenty leftover for rice and/or egg noodles. If you use 3 to 4 lbs of roast, halve everything but the oil, onion and peperoncini juice):

¼ cup of vegetable or canola oil

3 to 8 lbs of chuck roast, sliced into even cuts of about 2 lbs each (Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience! Also 3 to 4 lbs will feed about 4 to 6 people where 4 to 8 lbs will feed closer to about 8 to 10 people)

1 very large (or 2 medium/small) yellow or Spanish onion, diced

2 tbsp of crushed garlic

16 oz jar of peperoncini or banana peppers, with ½ cup of the juice reserved (NOTE: if you fear spicy food, this won’t actually make the dish spicy once it’s cooked. The spice magically transforms into a rich flavor for the gravy - so make sure you add this!)

1.5 cups of beef broth (I used 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)

2 tbsp of light or dark brown sugar

2 packets of Ranch Dip mix (1 oz each)

2 packets of Au Jus or Beef Gravy mix (1 oz each)

4 tbsp (½ stick) of salted butter

subheading: The Gravy Potion:

6 tbsp (¾ stick) of salted butter, semi-melted/very softened (place in microwave for 10 to 15 seconds if you wish)

⅓ cup of all-purpose flour

note: Optional: ¼ tsp of Zatarain’s concentrated Crab & Shrimp Boil (only add if you want it a bit spicy and a little goes a LONG way. If you want more, taste the finished gravy first and then add a drop more)

subheading: The Bed:

Egg noodles, wild rice (optional) and/or Garlic Mashed Potatoes, prepared separately

Directions at pressureluckcooking.com

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