I started making Mississippi Pot Roast quite a few years ago, and it’s always a favourite. I use the au jus to make either a dipping sauce or a gravy…..I blend those pepperoncini peppers right on in there (I do pop the stems off, though).
I used to set up the slow cooker and just let my roast its thing all day, however, I am genuinely worried about what my cats will do, being unsupervised all day with the smell of meat permeating the house. I would probably come home to the slow cooker smashed or the lid off or who knows….the mind simply boggles. They don’t team up, but they do alternate who can be naughtiest cat of the day.
This morning, I gave Tali trouble because there was stuff pulled out of the one kitchen cupboard I hide the bread in. 10 minutes later, I hear Loki hop down with an almighty thump and it’s him that’s been pulling things out….he had snagged a feather and was gleefully playing catch with it. I had to apologize to Tali, but she’ll do something this evening or tomorrow to have earned getting in trouble today.
Today, I used the Instant Pot to make my roast and, because I had a pork roast in the freezer and no beef in sight, I made a Mississippi Pork Roast, with the end game of making tacos with it.
- 1-1/2 to 2 lb pork roast
- 2/3 cup of juice from pepperoncini peppers
- 1/3 cup of water or broth (you need at least 1 cup of liquidin the pressure cooker)
- as many pepperoncini peppers as you like – they are spicy, but not make you cry spicy
IF your roast is thawed, set your pressure cooker to sauté and toss in a couple tablespoons of oil. When the oil is shimmering, brown your roast on all sides.
Once browned, pour in the pepperoncini juice and the water. Use a wooden spoon with a flat edge to scrape up the fond from the bottom of the pressure cooker liner so you don’t get a burn notice (also, that’s where the good flavour hides). Add the peppers, put your lid on the pressure cooker, make sure the steam valve is closed and set it on high pressure for 25 minutes per pound (about 40 to 50 minutes). Let it do its work and go read a book.
IF your roast is not thawed, place it in the pressure cooker with the pepperoncini juice, water and peppers. Place the lid on, close the release valve, and set it on high pressure for about 30-35 minutes per pound (about 45-60 minutes). Let it do its work and go read a different book. Another book? All the books!
When the time is up, you can let it do a natural release or a quick release, whichever works for you.
Take the roast out and shred the meat. Use it however you like.
If you want to use the cooking broth as a gravy, turn on the saute feature to high, mix a slurry of flour and water, get a whisk. Pour in a little of the slurry, mix very well. Check for gravy thickness. Repeat until you get gravy you like.
If you want to leave the peppers in the gravy, use an immersion blender and whizz them until they are part of the gravy.
If you don’t want to use the broth now, you can always cool it then freeze it for another night. Waste not, want not. 🙂