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Mississippi Pot Roast
- 2 pounds (999g) well marbled chuck roast steak, 2 inches thick
- ¾ cup (188ml) [unsalted chicken stock](https://www.pressurecookrecipes.com/make-pressure-cooker-chicken-stock/)
- 1 teaspoon (2.4g) [onion powder](https://www.amazon.com/Simply-Organic-Certified-3-Ounce-Container/dp/B000WR8TYK?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B000WR8TYK)
- 1 teaspoon (2.8g) [garlic powder](https://www.amazon.com/Simply-Organic-Certified-3-64-Ounce-Container/dp/B000WR8TT0?psc=1&SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B000WR8TT0)
- 1 teaspoon [dried dill weed](https://www.amazon.com/McCormick-Gourmet-Organic-Dill-Weed/dp/B0006128LW?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B0006128LW)
- 1 teaspoon [dried parsley flakes](https://www.amazon.com/McCormick-Parsley-Flakes-0-25-oz/dp/B00I9VB966?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B00I9VB966)
- 1 teaspoon [dried chives](https://www.amazon.com/McCormick-Freeze-Dried-Chives-0-16/dp/B0004MTVCC?psc=1&SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B0004MTVCC) or fresh chives
- 1 tablespoon (15ml) [olive oil](https://www.amazon.com/Kirkland-Signature-Pure-Olive-Count/dp/B00ANYA6JI?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B00ANYA6JI)
- ¼ cup (63g) unsalted butter
- 3 – 5 (45g – 70g) [pepperoncini peppers](https://www.amazon.com/Mezzetta-Peppers-Golden-Peperoncini-16-Ounce/dp/B001SAZ13W?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B001SAZ13W)(adjust to your desired level of spiciness)
- Kosher salt & fresh ground black pepper, to taste
- Thickener: ¼ cup (63g) buttermilk + 2 tablespoons (18g) cornstarch
Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot.
Carefully place the seasoned side of chuck steak in pressure cooker.
Season the other side with salt & black pepper. Brown for 8 mins on each side without constant flipping.
Pour in ¾ cup (188ml) unsalted chicken stock and completely deglaze bottom of the pot with a wooden spoon.
Stir in 1 tsp (2.4g) onion powder, 1 tsp (2.8g) garlic powder, 1 tsp dried dill weed, 1 tsp dried parsley flakes, and 1 tsp dried or fresh chives. Mix well.
Partially submerge chuck roast steak and 3 – 5 (45g – 70g) pepperoncini peppers in the cooking liquid. Pour in the meat juice.
Layer ¼ cup (63g) unsalted butter on top of the chuck roast steak.
Close lid and pressure cook at
- **Pressure Cooking Method:** High Pressure for 45 minutes, then
- **Pressure Release Method:** Full Natural Release (~roughly 20 minutes)
Press Cancel Button, then Sauté Button to heat up the sauce in the pot.
In a glass measuring cup, mix 2 tbsp (18g) cornstarch with ¼ cup (63g) buttermilk and mix it in one third at a time until desired thickness