36 lines
3.1 KiB
Markdown
36 lines
3.1 KiB
Markdown
Mississippi Pot Roast
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- 2 pounds (999g) well marbled chuck roast steak, 2 inches thick
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- ¾ cup (188ml) [unsalted chicken stock](https://www.pressurecookrecipes.com/make-pressure-cooker-chicken-stock/)
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- 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)
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- 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)
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- 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)
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- 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)
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- 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
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- 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)
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- ¼ cup (63g) unsalted butter
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- 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)
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- Kosher salt & fresh ground black pepper, to taste
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- Thickener: ¼ cup (63g) buttermilk + 2 tablespoons (18g) cornstarch
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Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot.
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Carefully place the seasoned side of chuck steak in pressure cooker.
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Season the other side with salt & black pepper. Brown for 8 mins on each side without constant flipping.
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Pour in ¾ cup (188ml) unsalted chicken stock and completely deglaze bottom of the pot with a wooden spoon.
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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.
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Partially submerge chuck roast steak and 3 – 5 (45g – 70g) pepperoncini peppers in the cooking liquid. Pour in the meat juice.
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Layer ¼ cup (63g) unsalted butter on top of the chuck roast steak.
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Close lid and pressure cook at
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- **Pressure Cooking Method:** High Pressure for 45 minutes, then
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- **Pressure Release Method:** Full Natural Release (~roughly 20 minutes)
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Press Cancel Button, then Sauté Button to heat up the sauce in the pot.
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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 |