You will go crazy for this delicate and juicy Mississippi Braised Meat. Ranch and Pepperoncini bring an incredible taste, while the instant pot makes this recipe one of the easiest stews you’ll ever make!
A SIMPLE MISSISSIPPI POT ROAST RECIPE
I know you know about braised meat. It is a staple in most households. Braised meat takes very little preparation time and can largely be left to cook alone while you focus on a number of other things. It serves a large number of people, is hearty and perfect for any family gathering.
You may think: “Braised meat cannot be easier or more delicious.”
And I say, “Hold on to my Au Jus – it’s time to try this Mississippi braised meat.”
What is Mississippi Braised Meat?
So you know what a braised meat is – but what exactly is a Mississippi braised meat?
Oh, let me tell you!
It is traditionally a chuck roast that is slowly cooked with only 4 other ingredients – ranch, au jus, peperoncini and butter. I’m not sure why these ingredients shout “Mississippi”, but I didn’t call it – I just do it and eat it.
You can of course choose a different piece of meat than a chuck roast. And for this recipe, I cook everything in my instant pot at super speed, instead of slowly roasting in the oven or in a saucepan!
WHY DO THIS RECIPE IN IMMEDIATE POT?
Preparing a braised meat can be an all-day affair. Cooking a large roast in your oven or saucepan until tender and falling apart can take up to six hours. This is one reason why a traditional roast meal is often reserved on Sundays. Because let’s face it – who has time to spend 6 hours on a weekday with dinner?!?
Did someone say Instant pot?
Well, this recipe seems to be rather long even for an instant pot – about 1.5 hours in total. But compared to 6 hours, 1.5 hours sounds like a no-brainer. It is also completely manageable on a weekday.
So why make Mississippi Pot Roast in your instant pot? Um, so you can eat it earlier!
As we discussed earlier, what makes this braised meat unique to a Mississippi braised meat is the ranch and the pepperoncini, which offer a flavor enhancer that you will simply love.
Here you will find everything you need for this tender Mississippi braised meat:
- Vegetable oil
- Chuck Roast
- low sodium beef broth
- Pepperoncini juice
- dry ranch spice mix package
- Au Ju’s sauce mix package
That’s it! Just a handful of ingredients and your handy instant pot.
How To Make Mississippi Pot Roast In Instant Pot
- Preparation: Press the SAUTE button on your instant pot and heat the vegetable oil.
- Cut your chuck roast into 3 to 4 even pieces so that it fits more easily into your instant pot.
- Sear: Put the meat in the hot oil and fry for 5 minutes. Turn it over and cook for another 5 minutes. Add more oil if necessary.
- Take the meat out of the instant pot and set it aside.
- Slowly add your beef broth to the instant saucepan. Stir the broth and loosen any browned pieces from the bottom of the pot. Stir in the pepperoncini juice.
- Transfer the meat back to the instant pot
- Sprinkle the meat with the ranch spice mixture and the sauce mixture. Add pepperoncinis and butter.
- Switch off the SAUTE mode.
- Pressure cooker: Close the instant pot with the lid and set the steam release button to the closed position.
- Press the MANUAL button (or the pressure cook button) and set it to 60 minutes HIGH PRESSURE.
- When the cooking cycle ends, do a natural pressure release for 15 minutes.
- Turn off the pot and release the remaining pressure by turning the knob to the vent position.
- When the pen falls, you can open the lid.
- Serve: Take the braised meat out of the instant pot and serve it with the juices.
For a thick sauce: If you want to thicken the juices, you can whisk 2 tablespoons of cornstarch with ¼ cup of cold water. Select the roasting setting on the IP and bring the juices to a boil. Stir in the cornstarch mixture and cook for 2 minutes, stirring frequently, until it is slightly thickened.
If the mixture becomes too thick, add more liquid (beef broth or water) until the desired consistency is achieved.
Tips for the best Mississippi braised meat
Mississippi Pot Roast is already the next level and easy, but these tips will really keep it that way.
- Be careful not to cook your meat too long. This ensures that it is juicy and tender and does not dry out.
- Opt for a pack of au jus sauce. This is NOT the same thing as brown sauce. The texture and consistency will be different.
- You can serve your roast with the pepperoncini on the side, but be careful not to shred it in the roast.
Now we all know that meat and potatoes are a game in heaven – or is it Mississippi?
- I serve my Mississippi braised meat over mashed potatoes. Spoon this sauce over everything and call it a day.
- If you don’t love mashed potatoes, you can serve it as well pureed cauliflower, Rice or Rice cauliflower, instead.
- I also love my Mississippi braised meat, which is served with a side dish of fried potatoes and / or roasted carrots.
Ideas for using leftovers
- I think I like this Mississippi braised meat better than leftovers. Stay here with me, I haven’t lost it, I swear. Since it stands overnight, the juices have a chance to mix, and I’ll tell you it’s even better to just reheat it on the second day!
- Can you say French Dip Sandwich? You will also catch me warming up the meat, putting it on a bun with horseradish and provolone and dipping it in this incredible buttery au jus quality.
- Here’s another idea: cut your leftovers into pieces and cook them in broth with root vegetables for a hearty soup. 🍲
- Or I suggest shredding the beef and using it in tacos or burritos.
How to store leftovers
- You can keep your leftovers in your fridge in an airtight container for about 3-5 days.
- You can also freeze it, juices and everything in a freeze-proof, airtight container. If you put the juices directly into the container, the meat will not dry out. It stays in the freezer for about 2-4 months. Remember to label the container with the date it was frozen!
More braised recipes
Tools used in this recipe
Instant Pot Mississippi Braised Meat
You will go crazy for this delicate and juicy Mississippi Braised Meat. Ranch and Pepperoncini bring incredible taste and the instant pot has it on the table in no time!
Calories:: 376 kcal
- 2nd tablespoon Vegetable oil
- 3 to 5 lb Chuck roast, Cut into 3 to 4 even pieces to make it easier to fit in the instant pot.
- ¾ Cup Low sodium beef broth
- ½ Cup Pepperoncini juice from a glass
- 1 Package (1 ounce) Dry Ranch Seasoning Mix
- 1 Package (1 ounce) Au Ju’s sauce mix
- 10th whole pepperoncinis
- 2nd tablespoon butter
Press “SAUTE” on the instant pot and heat the vegetable oil.
Add meat to the hot oil and cook for 5 minutes.
Turn it over and cook for another 5 minutes. Add more oil if necessary.
Take the meat out of the instant pot and set it aside.
Slowly add beef broth to the IP; Stir to loosen all the browned pieces from the bottom of the pot.
Stir in the pepperoncini juice.
Transfer meat back to the IP.
Sprinkle the ranch spice mixture and sauce mixture over the meat.
Add pepperoncinis and butter.
Close the IP with the lid and set the steam release button to the sealing position.
Press the manual button (or the pressure cook button) and set it to 60 minutes HIGH PRESSURE.
When the cooking cycle ends, do a natural pressure release for 15 minutes.
Turn off the pot and release the remaining pressure by turning the knob to the vent position.
When the pen falls, open the lid.
Remove braised meat from the IP; Let rest 10 minutes before cutting.
Serve braised meat with juices. See recipe notes below *
- Optional: If you want to thicken the juices, whisk 2 tablespoons of cornstarch in a small bowl with ¼ cup of cold water.
- Select the roasting setting on the IP and bring the juices to a boil.
- Stir in the cornstarch mixture and cook for 2 minutes, stirring frequently, until it is slightly thickened.
- If the mixture becomes too thick, add more liquid (beef broth or water) to achieve the desired consistency.
WW FREESTYLE POINTS: 12
NET CARBS: 2 g
Instant Pot Mississippi Braised Meat
Amount per serving
Calories 376 Calories from fat 234
% Daily value *
Saturated fat 13g65%
cholesterol 125 mg42%
sodium 485 mg20%
potassium 642 mg18%
Vitamin A. 152IU3%
vitamin C 10 mg12%
calcium 31 mg3%
iron 4 mg22%
* The daily percentages are based on a 2000 calorie diet.
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