Instant Pot Mississippi pot roast from Damn Delicious by Chungah Rhee

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 25, 2022

    Not planning to shred the meat, I cooked 2.5 lbs chuck in one piece (biggest size that would fit in one layer). I substituted low-sodium chicken broth for beef stock and fresh parsley for dried. Perhaps because the meat was one large piece, it wasn't as tender as I'd have liked; I'd cook for 50-55 min next time. I'd worried the gravy would be salty, but it wasn't and I ended up stirring in a bit of beef Better Than Bouillon to boost the flavor. Not having tried the original recipe, I can't say how this compares, but we liked it fairly well. The gravy was zesty rather than spicy; next time I would use less brine. I wouldn't buy pepperoncini just for this (I happened to have a jar in my fridge), but would make this again if I had those on hand.

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