Select the sear/sauté function on high and add clarified butter or oil to heat for 2-3 minutes.
2 Tablespoons olive oil or clarified butter
season the meat with the ranch seasoning blend and place each chunk into the hot pot to sear. Sear on each side 3-4 minutes. You won't use all the seasoning, but reserve it for later.
While the meat is searing, cut the stems off the pepperoncini peppers and either slice them, leave the whole, or use a combination of the two like I do. Add the peppers to the pot.
10 pepperoncini
Deglaze the pot with pepperoncini juice and scrape the bottom of the pot with tongs to remove any stuck on brown bits. Add the butter.
½ cup juice from pepperoncini jar, ½ cup butter
Sprinkle the remaining seasoning onto the chunks of beef.
Put the pressure lid and turn the valve to seal. Select high pressure and set the time for 30 minutes. When the time is up, allow the pot to natural release at least 10 minutes before releasing the remaining pressure.
Open the lid and flip the beef chunks over so the extra seasoning you sprinkled on top gets mixed into the juices in the pot. This will thicken the juices. If you want more of a gravy consistency, see the recipe notes.
Using tongs or another utensil, break apart the beef chunks if you want to serve it shredded and transfer to a serving dish. Pour the juices over top. Serve & Enjoy.
If you want the juices thicker and more gravy-like, you can mix 1-2 Tablespoons of cornstarch with 3 Tablespoons of water in a small bowl and then pour it into the hot juices. Turn on sear/sauté on high and stir while heating the liquid until it starts to thicken. Turn the heat off and stir until desired thickness is reached. If it's too thick, add a little water or beef broth. If isn't thick enough, add more cornstarch/water slurry and repeat the process.
How to Store Leftover Mississippi Pot Roast
Mississippi Pot Roast will last in the refrigerator for 3-4 days and in the freezer for 6-12 months. Proper storage is key in preserving the meat quality.RefrigerationPut the leftover pot roast with the juices into an air-tight container and store in the fridge for up to 4 days.FreezerBefore freezing it is very important that the pot roast and juices are cold, so I recommend refrigerating the leftovers overnight before freezing them.Once cold, either transfer to a freezer container that is the appropriate size or vacuum seal the pot roast with juices. My preferred method for freezing is using a vacuum sealer which preserves the quality of the food best. See post for tips on vacuum sealing with thin juices.It is best for both the quality of the meat and for reheating if you store the leftover meat with the juices or gravy.