Instant Pot Easy Southern Mississippi Pot Roast

instant pot Easy Southern Mississippi

Pot Roast

Instant Pot Mississippi Pot Roast with home made Au Jus mix , pepperoncinis, carrots and Potatoes and a few other ingredients, and you can have a pot roast that will blow your mind. This is an amazing pot roast! You have to try to believe it. Don't skip out on making the home made Au Jus mix, it makes this pot roast! In fact it is the best post roast I have ever had... and I have made it many ways!

Add butter to your instant pot

Add oil and roast to your instant pot

Sere on all sides about 3 min per side.

Add Beef Broth, Au Jus powder, pepperoncini peppers, and pepperoncini juice, I laid 2 peppers on the top and the juice on bottom.

Set timer (bone in) for 85 min high pressure, if your roast is boneless set for 55 min. Once done, let it natural release. Remove roast from instant pot and shred on plate, then put meat back into instant pot and add corn starch mixture until slightly thickened. Using a slotted spoon move to a serving dish with 1 cup of the gravy. (cover)

Add chunked potatoes and baby carrots back to your instant pot in remaining gravy. Place your lid on and make sure you are on sealing and not venting. Press manual high pressure for 15 min with an instant release. Once pressure button goes down, open lid.

Using a slotted spoon ladle carrots and potatoes and the rest of your gravy, on top of your roast for a beautiful presentation.

As always Enjoy~!

Home Made au Jus Mix

4 TBSP Beef Bouillon granules or 12 Cubes

4 tsp onion Powder

3 tsp parsley

1/4 white pepper

2 tsp garlic powder

1/2 tsp celery salt

Makes 7 table spoons

grind all but 1 tsp parsley in a coffee grinder or processor until fine. Once done, add 1 tsp parsley and mix well with a spoon. Store in an Air tight container. Recipe makes 3 packets

2 TBSP per packet

Note: You will need 3 TBS for this recipe.

You Will Need

5 pound Beef Roast

4 tsp butter

2 TBSP oil

3 TBSP Au Jus Mixture

1/2 Cup Pepperoncini Pepper juice

5 Pepperonicini Peppers

2 Cups Beef Broth

Corn Starch mixture

4 Tbsp Corn Starch

5 Tbsp water

Directions

1. Add butter to your instant pot

2. Add oil and roast to your instant pot

3. Sere on all sides about 3 min per side.

4. Add Beef Broth, Au Jus powder, pepperoncini peppers, and pepperoncini juice, I laid 2 peppers on the top and the rest in the juice on bottom.

5. Place your lid on, set the valve to sealing and not venting.

6. Set timer (bone in) for 85 min high pressure, if your roast is boneless set for 55 min. Once done, let it natural release. Remove roast from instant pot and shred on plate, then put meat back into instant pot and add corn starch mixture until slightly thickened. Using a slotted spoon move to a serving dish with 1 cup of the gravy. (cover)

7. Add chunked potatoes and baby carrots back to your instant pot in remaining gravy. Place your lid on and make sure you are on sealing and not venting. Press manual high pressure for 15 min with an instant release. Once pressure button goes down, open lid.

8. Using a slotted spoon ladle carrots and potatoes and the rest of your gravy, on top of your roast for a beautiful presentation.

As always Enjoy~!

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