If you haven’t made Mississippi Roast yet, you need to drop everything and go to the grocery store to get yourself a chuck roast. This stuff is amazing. Deeply beefy, lush with juicy gravy, a bit piquant, with a hint of heat from the peperoncini. Deliciousness is maximized for sure.
You’ll see this recipe all over the place, and my take does three things different.
First, I opt for sliced peperoncinis. I love me some peperoncini (try them on your pizza, and your hot dog) and using sliced ones means that you get some in nearly every bite. Yum. Second, I dispense with the au jus packet and use corn starch as a thickener, plus some additive spices. If i kept powdered buttermilk in my pantry, I’d probably dispense with the ranch packet and DIY it, but i don’t so I use it. I do this so there is one less thing for me to forget to buy in the grocery store.
Finally, I use the pressure cooker to cook this instead of the slow cooker. That means a couple things, one you can get a nice crust on the meat which means more yum, and second you need less butter because the water content doesn’t evaporate like it does in the slow cooker.
One more note, this scales well, just add more meat.
Ok, enough typing. Go cook!
Serves: 6-8, Time: 2.5 hours
| Mise en Place | |||
|---|---|---|---|
| STAPLES | SPICES | ||
| ap flour | 1 packet | ranch mix | |
| 1 tbs | kosher salt | 1/2 tsp | granulated garlic |
| black pepper, ground | 1/2 tsp | onion powder | |
| canola oil | 1 tsp | paprika | |
| 4 tbs | butter | MEAT | |
| 1 tbs | corn starch | 3 lbs | chuck roast, cut into 1 ish lb hunks |
| 8 oz | peperoncini, deli-sliced | ||
| Equipment | |
|---|---|
| 1 | pressure cooker |
| Directions | |
|---|---|
| Step | Action |
| 1 | turn pressure cooker on saute mode, wait till hot |
| 2 | meanwhile, season meat with salt and pepper. sprinkle on flour |
| 3 | add oil to bottom of pressure cooker |
| 4 | sear meat, 3-5 minutes per side, you may need to do this in batches |
| 5 | when done searing, put all meat in cooker and add the peproncini with about half of its brine |
| 6 | add in ranch, paprika, garlic, onion powder, corn starch, and butter |
| 7 | put the lid on the cooker and cook for 60 minutes under high pressure |
| 8 | let naturally release for 15 minutes, the remove lid |
| 9 | use two forks to shred meat and mix around peperoncini |
| 10 | serve straight from the cooker |
