Mississippi Pot Roast

 Another Instant Pot wonder.  You have just simply got to try this!  So easy!  So good!

Recipe:

1 3-4 lb. boneless pot roast (if the roast is 4½ lbs. I won't tell)

1 stick (8 tablespoons) butter, cold from the refrigerator (optional)

1 package au jus gravy mix

1 package dry ranch dressing mix

1 cup beef broth

4-6 (or more) Pepperoncini peppers

Salt and pepper to taste

1. Place rack on the bottom of a 6-quart Instant Pot.  Place roast on top of the rack
2. Sprinkle packets of au just and dry ranch dressing on top
3. Place stick on butter on top
4. Scatter Pepperoncini peppers on top
5. Pour the broth around the sides of the meat so the seasoning mixes stay on top
6. Seal pot, set to pressure cook for 55 minutes, then let the pressure release naturally
7. Remove roast from the pot, and shred beef with two forks
8. Strain the juices and serve on the side, or make your favorite gravy
9. Serve over mashed potatoes, noodles, or in sandwiches

NOTES:  1) The traditional recipe calls for a stick of butter, but I've found that there's enough fat in the roast to have that great feel in the mouth.  I don't think you need it, but, of course, it does add a great buttery taste.  2) If you decide to make the gravy, try arrowroot as a thickener instead of corn starch or flour.  I've been using it lately and have found it to be more neutral tasting.

Please make this one!