Grammy's Kitchen · Pot Roast · Instant Pot Mississippi Pot Roast
One of 210 pot roast recipes we measured
from www.jocooks.com
86 cooks on www.jocooks.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 12% | 26% |
| fat | 4% | 2% |
| aromatics | 2% | 12% |
| thickener | 1% | 0% |
| vegetables and beans | 2% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1814 g | 3-5 pounds chuck roast (cubed, 2" pieces) |
| 27 g | 2 tablespoons olive oil |
| 35 g | 1/4 cup pepperoncini juice (from the jar) |
| 180 g | 3/4 cup beef broth (low or no sodium) |
| 28 g | 1 ounce ranch seasoning (1 packet) |
| 28 g | 1 ounce onion soup mix (1 packet) |
| 5-10 pepperoncini (as per your spice preference) | |
| 43 g | 3 tablespoons butter (unsalted, cut into 4-6 slices) |
| 16 g | 2 tablespoons cornstarch |
| 30 g | 2 tablespoons water |
Method: 6 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was super easy and quick to make. I didn't want to run to the store, so I used my sliced pickled pepperoncini. Maybe I used too many (hard to know exactly how many pepperoncini I added) because even though my husband loved it the first night. I like it ” — a cook, 5★
“This is my new favourite way to make this roast now! Very flavourful, and finishes so quickly. I forgot to put the butter on before pressure cooking, but I added it to the broth after taking the beef out, and melted it in before adding the slurry. Tasted gre” — a cook, 5★