PARADISE VALLEY INSTANT MASHED POTATOES RECIPES

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INSTANT POT MISSISSIPPI POT ROAST RECIPE - FOOD NETWORK



Instant Pot Mississippi Pot Roast Recipe - Food Network image

We took the viral, melt-in-your-mouth Mississippi pot roast and made it in an Instant Pot® multi-cooker, cutting the overall cook time by more than half. The ranch seasoning and sliced pepperoncini provide just the right amount of spice and tang. The result is a flavorful, fork-tender dish you can make any night of the week.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

One 2 1/2- to 3-pound boneless beef chuck roast (about 2 inches thick)
Kosher salt and freshly ground black pepper 
2 tablespoons canola oil 
1 1/2 cups low-sodium beef broth 
One 1-ounce packet ranch seasoning mix, such as Hidden Valley 
1/2 cup sliced pepperoncini 
Mashed potatoes, for serving  

Steps:

  • Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper.
  • Set the Instant Pot® to saute on high (see Cook's Note). Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs. 
  • Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return the roast to the pot (it’s okay if the roast is not fully submerged in the broth). Scatter the pepperoncini on top.  
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 55 minutes. After the pressure cook-cycle is complete, follow the manufacturer's guide for a natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the roast to a cutting board using tongs, leaving the broth in the pot. Shred the beef using 2 forks, discarding any large pieces of fat. 
  • Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes. 

MISSISSIPPI POT ROAST RECIPE - FOOD NETWORK



Mississippi Pot Roast Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 8 hours 5 minutes

Cook Time 5 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)
1 stick (8 tablespoons) butter 
1 package au jus gravy mix 
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired

Steps:

  • Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

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MISSISSIPPI POT ROAST RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 8 hours 5 minutes
Category main-dish
  • Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.
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