Mississippi Pot Roast

16 Jan

This recipe is crazy popular on the internet.  I have seen variations of it all over the web, and nearly everyone gives it 5 stars, so while i thought the combinations of flavors were unique, and I wasn’t sure how it would meld together, I decided to give it a try anyway.  I can’t take credit for the idea of mixing these ingredients together. However, i will take credit for putting a slight spin on it, in that i’m going to make it in the Instant Pot I recently purchased, I’m using pepper rings instead of whole peppercinis (i think they’ll be easier to eat) and I’m going to use light butter and bulk up the recipe with some veggies to make it a little more calorie friendly.  I will give slow cooker (crock pot) instructions below as well, since I know many of you may not have a pressure cooker available.

Editors Note: On second thought…Make the Gravy. This is literally the best brown gravy i’ve ever made in my life.  It is very rich and flavorful!

Ingredients:

  • 2.5 lb roast (I used lean, top round)
  • 1 envelope of Ranch dressing mix
  • 1 envelope of dry au jus mix
  • half a 16 oz jar of banana pepper rings + 1/2 cup of the juice
  • 2 TBSP oil of your choice
  • 4 TBSP of light butter (50 cal per tbsp)
  • 1 can of beef broth (only if you’re using an Instant Pot. not needed for crock pot)
  • 1 onion, quartered, Baby Carrots and 12 little potatoes (optional, not included in calorie count below. please track calories for veggies separately based on what veggies you use)

Editors Note: Note, I am using whole small potatoes with the skin on.  There is not much liquid starting out in this recipe if you’re using the crock pot, so i’d be afraid to use cut up potatoes with the inside exposed, as they might oxidize and turn black during cooking. If using the Instant pot, cut up potatoes or even turnips or radishes would work.

Instructions:

If using a Crock pot:

  1. Use paper towels to dry the meat well.  Salt and pepper meat to taste.
  2. Heat oil in a skillet and brown the meat on all sides to seal in the flavor once it begins to cook.
  3. If you’re using the veggies, toss them into the bottom of the crockpot here.
  4. Place meat in crockpot, and pour envelops of au jus and ranch directly on top of the meat.  Rub spices into the top and sides of the meat the best you can. Place peppers (but not juice yet) on top of the meat along with the butter.
  5. Pour the pepper juice around the sides of the meat.
  6. Cook on low 6-8 hours.
  7. Shred or slice the beef.  Remove the veggies for serving. Serve with or without peppers.  You can use corn starch to thicken the remaining juices into a gravy if you like (calories for corn starch not included here).  If this is something you want to do, remove your meat and veggies, pour the juice from the crockpot into a small pan. Disolve the cornstarch into about 1/2 cup of water. Pour cornstarch slurry into your pan drippings and whisk until thickened.

If using the Instant Pot (IP) electric pressure cooker

  1. Use paper towels to dry the meat well.  Salt and pepper meat to taste.
  2. Turn your IP on saute and wait for it to become hot. Heat oil in the IP and brown the meat on all sides to seal in the flavor once it begins to cook.
  3. Remove meat from IP and pour in pepper juice and broth. Deglaze the pan by scraping off all the bits of meat that stuck to it during browning.
  4. Place meat inside the IP, and pour envelops of au jus and ranch directly on top of the meat.  Rub spices into meat the best you can. Place peppers on top of the meat along with the butter. Don’t put your veggies in at this point or they will turn to mush.Leave them out. We will get to those later 🙂
  5. Using the Manual setting on your IP, set the timer to 60 minutes at high pressure.  Make sure your steam vent is in the closed position.
  6. Once your 60 minutes is up, allow the IP to depressurize naturally (NPR) for 10 minutes before Quick releasing (QR) the remaining pressure.
  7. At this time, open the IP up and check your meat for doneness.  If the meat is tender, and at 180 degrees in center, you’re good to go.  If not you might try bringing it back to pressure in 10 min intervals using QR until it reaches the texture you like.
  8. Once meat is a good texture, add veggies into the pot around the meat.
  9. Use the manual setting again, with the pressure valve closed, and set the IP for 6 minutes.
  10. Cook for 6 min and then Quick Release.
  11. Cut or shred your meat, and remove veggies.  Serve with or without the peppers. You can mix about 2-3 tbsp of cornstarch with some water, and add into the broth if you wish to make gravy.  Just use the saute feature on the IP and wisk the mixture together until it thickens.  Note that corn starch* and veggies are not counted in the calories shown below.

Makes 6 Servings.  Calories reflect meat only. Calculate Veggies separately based on what veggies you choose to use.

6 Servings= 343 Calories per serving

*If you use 3 TBS of cornstarch to thicken the gravy, and still have 6 servings, calories are slightly increased to 358.

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2 Responses to “Mississippi Pot Roast”

  1. Lisa January 16, 2017 at 11:20 pm #

    Are pepper rings banana peppers??

    Like

    • mommysonadiet January 16, 2017 at 11:42 pm #

      Yes! And it doesn’t turn out spicy at all. Thanks for the catch. i’ll update that so it’s clear to others.

      Like

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