Instant Pot version of Mississippi Pot Roast, by Tracy Marie Parker

Angela Osborne RECIPE: Chuck Roast (3 - 5 lbs), 1 packet au jus, 1 packet ranch dressing, 1/2 cup of pepperoncini juice from the jar, 6 to 8 pepperoncinis, 1/4 cup of butter, 1/2 cup of beef broth. The recipe didn't say to brown the chuck roast, but...browning is always better in my book, so I browned it on saute. My roast was 3.5 lbs. Had to cut it in two to do that. Delgaze with the beef broth, add the pepperoncini juice, return beef to pot. Sprinkle the au jus packet and ranch dressing packet over the meat. Put the butter on top, and throw the pepperoncinis on top. 90 minutes high pressure. Turn off (rather than leave on warm). NPR for 15 minutes. Open, pluck at the meat with tongs or two forks and it will fall apart. Put on saute if you want to reduce the sauce a little (I did for 5 minutes). Then enjoy however you like. :) Angela Osborne RECIPE: Chuck Roast (3 to 5 lbs), 1 packet au jus, 1 packet ranch dressing, ½ cup of pepperoncini juice from the jar, 6 to 8 pepperoncinis, ¼ cup of butter, ½ cup of beef broth. The recipe didn't say to brown the chuck roast, but...browning is always better in my book, so I browned it on saute. My roast was 3.5 lbs. Had to cut it in two to do that. Delgaze with the beef broth, add the pepperoncini juice, return beef to pot. Sprinkle the au jus packet and ranch dressing packet over the meat. Put the butter on top, and throw the pepperoncinis on top. 90 minutes high pressure. Turn off (rather than leave on warm). NPR for 15 minutes. Open, pluck at the meat with tongs or two forks and it will fall apart. Put on saute if you want to reduce the sauce a little (I did for 5 minutes). Then enjoy however you like. :)

KimQuyen Birondo www.gimmesomeoven.com/homemade-ranch-seasoning-mix/

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