The Mississippi Pot roast is a Louisiana staple, and it is made perfectly in pronto in a third of the time. Your results will be the tender cut of the chuck beef perfectly slow cooked with pepperoncini peppers and gravy sauce.
The Mississippi Pot roast is a Louisiana staple, and it is made perfectly in pronto in a third of the time. Your results will be the tender cut of the chuck beef perfectly slow cooked with pepperoncini peppers and gravy sauce.
Ingredients
53 OZ / 1500 G beef chuck roast
24 OZ / 680 G beef stock
1 TSP onion powder
2 TSP garlic powder
2 TSP dried dill
2 TSP dried parsley
1 TSP salt
2 TSP black pepper
1 TBSP gravy powder
2 OZ / 50 G butter
8 EA pepperoncini peppers
Directions
Add your beef chuck, stock, onion powder, garlic powder, dill, parsley, salt, pepper, gravy, butter and pepperoncini pepper to the pressure cooker bowl. Close the lid and cook in high pressure cook mode for 1 hour.
