10pepperoncini peppers plus 1/2 cup pepperoncini juice
Place the chuck roast in the instant pot.
Sprinkle with seasonings and butter.
Pour the beef broth and pepperoncini juice along the side into the bottom of the instant pot.
Cook on high pressure for 60 minutes.
Quick release pressure, shred, return to pot and serve as desired.
We love serving Mississippi pot roast with a heaping scoop of mashed potatoes, egg noodles, or rice. You can even make Mississippi pot roast sandwiches out of it. Slice a French baguette or sub roll in half, add the shredded roast, your favorite cheese, and extra peppers if desired. Dip in the gravy for a delicious meal!
This recipe for Instant Pot Mississippi Pot Roast was printed from AmandasCookin.com - https://amandascookin.com/instant-pot-mississippi-pot-roast/ and can only be printed for education or personal use.