Mississippi Pot Roast
Ingredients
- 2 lbs chuck roast
- ¼ c butter, divided
- ½ c beef broth
- ½ c pepperoncini juice
- 5 pepperoncinis
- 1 t kosher salt
- 1 t onion powder
- 1 t garlic powder
- ¼ t dried thyme
- ¼ t black pepper
Instructions
Cut the roast in half, lengthwise. Sauté one piece at a time in 2 T of butter until brown on each side. Remove roast when done.
Deglaze with the broth and pepperoncini juice.
Add the roast back in the pot and add pepperoncinis around the roast. Add the other ingredients.
Cook on high pressure for 60 minutes. Allow pressure to release naturally.
Remove roast and cut into slices. Return slices of roast the pot and stir in the juices.
Times
Cooking time: 1 hour, 15 minutes