Whimsy and Hugs!
I have possibly done all the Easter I will for this year. A few bunnies and those killer bunny plates are missing, but... it isn't really about the bunnies, is it?
I will try to get some photos without my li'l Easter ham in there.... lol
I must admit the Chinese restaurant does General Zso and fried rice better than I do.
All set for a little friends' party last Saturday night. I love it when friends just pick up where we left off.
If your family likes a little zing, I really recommend this Mississippi Pot Roast. I have seen recipes for crock pot and oven, but I made it in the Instant Pot. My crew gave it 5 stars! I didn't add any butter.
Instant Pot Mississippi Pot Roast with butter, ranch, au jus, pepperoncinis, and a nice chuck roast, this is an absolute classic pot roast. You can make it so much faster in your pressure cooker!
Keyword: pressure cooker pot roast
Servings: 4 - 6 servings
Calories: 442 kcal
Author: Sandy Clifton
3-6 lbs Chuck Roast, cut into 1 lb chunks of even thickness
- 3 Tbsp Vegetable Oil
- 1 small Onion, chopped (optional, if you don't use the onion, omit the veg oil, too)
- 9 Pepperoncinis, whole or chopped
- 1/2 cup Pepperoncini Juice from the jar
- 3/4 cup Low Sodium Beef Broth, (or water)
- 1 (1 oz) Packet of dry Ranch Dressing
- 1 (1 oz) Packet of Au Jus (or packet of brown gravy mix)
- 1/2 - 1 Stick of Butter, unsalted
- 3 Tbsp Flour
- 3 Tbsp Softened Butter, unsalted
Turn pot on Sauté mode (normal). When the display reads "Hot" add the oil.
When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes (Don't brown for less than that).
Turn meat over and cook for another 5 full minutes.
Remove the meat to foil or a dish you can cover. Wrap it to keep it warm.
Deglaze the pot: Add onion to pot and stir, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the bottom of the pot until the bottom is free of the stuck on brown bits.
Add the pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.
Add the meat back into the pot.
The above step is optional. You can just add everything to the pot (except oil), and start pressure cooking it. Browning the meat first gives an added depth of flavor.
Close lid and set knob to Sealing position.
Set to Pressure Cook/Manual for 60 minutes. High Pressure.
When cooking cycle ends, let it sit undisturbed and count up to 15 min (15 minute natural pressure release, or NPR).
After the 15 minute NPR, turn off IP, and manually release the remaining pressure until the pin drops, and open the lid to a delicious pot roast!
Remove the pot roast to a plate and cover.
Turn the Sauté function back on.
Mix the flour and butter together until well combined.
When the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened. Then turn off the pot and add the roast back in.
Enjoy with mashed or baked potatoes, or over rice.
Alternate "Dump and Go" Method:
Add the roast to the pot (still cut it), then the rest of the ingredients in order (minus the flour and softened butter for gravy), and cook on High Pressure for 80 minutes. 15 minute natural release (If you have a roast that is over 4 lbs, and can't cut it, then increase the cook time to 90 minutes).
Adapted from original recipe by Robin Chapman.
Happy April Fool's Day! I was not pranked this year. My son stayed home from work with a nasty bronchitis. He told me this morning he didn't feel like fooling me. I then knew how punk he felt.
Loved this towel.... It snowed really close to here yesterday, and it's pretty cold tonight. Are you thinking what I'm thinking?