Mississippi Pot Roast
Ingredients
| 2 pounds | 905 g | well marbled chuck roast steak, 2 inches thick |
| 0.75 cup | 180 ml | unsalted chicken stock |
| 1 teaspoon | 5 ml | onion powder |
| 1 teaspoon | 5 ml | garlic powder |
| 1 teaspoon | 5 ml | dried dill weed |
| 1 teaspoon | 5 ml | dried parsley flakes |
| 1 teaspoon | 5 ml | dried or fresh chives |
| 1 tablespoon | 15 ml | olive oil |
| 0.25 cup | 60 ml | unsalted butter |
| 4 | pepperoncini peppers (adjust to your desired level of spiciness) | |
| — | kosher salt & fresh ground black pepper, to taste | |
| 0.25 cup | 60 ml | buttermilk (thickener) |
| 2 tablespoons | 30 ml | cornstarch (thickener) |
Instructions
- Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Saute button and click Adjust to go to the Saute More function). Make sure your pot is as hot as it can be when you place the chuck roast in the pot (Instant Pot: wait until the indicator says HOT). This promotes the maillard reaction and prevents excessive moisture loss.
- Prepare Chuck Roast Steak: Pat dry with a paper towel. When the pressure cooker is hot, lightly season the chuck roast steak with kosher salt and ground black pepper. Pro tip: be light on the seasoning at this step - reduce the usual amount you use.
- Brown Chuck Roast Steak: Add 1 tbsp (15ml) olive oil in the pressure cooker. Coat the oil over the whole bottom of the pot. Carefully place the seasoned side of the chuck roast steak in the pressure cooker. Season the other side with salt & black pepper. Brown for 8 mins on each side without constant flipping. Remove and set aside.
- Deglaze: Pour in 3/4 cup (188ml) unsalted chicken stock and completely deglaze the bottom of the pot with a wooden spoon.
- Pressure Cook Pot Roast: Stir in 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried dill weed, 1 tsp dried parsley flakes, and 1 tsp dried or fresh chives. Mix well. Partially submerge the chuck roast steak and 3 - 5 pepperoncini peppers in the cooking liquid. Pour in the meat juice. Layer 1/4 cup (63g) unsalted butter on top of the chuck roast steak. Close lid and pressure cook at High Pressure for 45 minutes + Full Natural Release (~roughly 20 minutes). Open the lid carefully. Set aside the Mississippi roast on a serving plate.
- Optional Step: Separate the fat with a fat separator.
- Thicken Sauce: Press Cancel, then Saute to heat up the sauce in the pot. In a glass measuring cup, mix 2 tbsp (18g) cornstarch with 1/4 cup (63g) buttermilk and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary. Add the pressure-cooked chuck roast steak back into the thickened sauce.
- Serve: Serve the Instant Pot Mississippi Pot Roast with your favorite side dishes. Enjoy!
Cooking Tips: 1. Why brown the chuck steak as a whole? Retains more moisture due to less surface area; browns faster and better since the maillard reaction excels in a dry, high-heat environment; results in a richer, more flavorful dish. 2. Can I use other beef cuts? Chuck roast is one of the most suitable cuts for pressure cooking. For optimal results, choose one that is well marbled - this is critical.