Mississippi

Mississippi pot roast

Beef, butter, ranch herbs and tangy peppers, pressure cooked to shreds. The internet's favourite roast.

110 minTime

54 gProtein each

mediumSpice

A church cookbook hit2 chapters · 1 min read

Make it your way

Grandma's wayChuck roast cooked with butter, ranch herbs and pepperoncini until it shreds.

The original

501kcalsame

54 gproteinsame

1 gfibresame

110minutessame

Mississippi pot roast.

Per serving, worked out from the ingredient table.

Ingredients

Beefchuck roast

Butter4 tbsp

Jalapeño8 to 10 pepperoncini, or pickled jalapeños, with a splash of brine

Dried mixed herbs (italian seasoning)1 tsp dried parsley and chives

Dill leaves1 tsp dried dill

Garlic3 cloves, grated

Onion1 small, grated

Milk powder (powdered milk)1 tbsp, for the ranch seasoning

Salt2 tsp

Black pepper1 tsp

Beef stock (beef broth)1 cup

Cooking oil (vegetable oil)1 tbsp

Method

5 steps

1Mix herbs, dill, milk powder, garlic, onion, salt and pepper into a ranch style rub and coat the beef.
2Sear the beef in oil in the pressure cooker until browned on all sides.
3Pour in the stock, scrape the base, then top the beef with butter and peppers.
4Pressure cook: 75 minutes on high in an electric cooker, or 1 whistle then 45 minutes on low heat in a stovetop cooker. Let the pressure release naturally.
5Shred the beef in the juices and taste for salt.

Serve it like this

Pile over mashed potatoes or rice with the peppers and juices spooned on top, or stuff into toasted rolls.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mississippi

Mississippi pot roast

Beef, butter, ranch herbs and tangy peppers, pressure cooked to shreds. The internet's favourite roast.

110 minTime

54 gProtein each

mediumSpice

A church cookbook hit2 chapters · 1 min read

Make it your way

Grandma's wayChuck roast cooked with butter, ranch herbs and pepperoncini until it shreds.

The original

501kcalsame

54 gproteinsame

1 gfibresame

110minutessame

Mississippi pot roast.

Per serving, worked out from the ingredient table.

Ingredients

Beefchuck roast

Butter4 tbsp

Jalapeño8 to 10 pepperoncini, or pickled jalapeños, with a splash of brine

Dried mixed herbs (italian seasoning)1 tsp dried parsley and chives

Dill leaves1 tsp dried dill

Garlic3 cloves, grated

Onion1 small, grated

Milk powder (powdered milk)1 tbsp, for the ranch seasoning

Salt2 tsp

Black pepper1 tsp

Beef stock (beef broth)1 cup

Cooking oil (vegetable oil)1 tbsp

Method

5 steps

1Mix herbs, dill, milk powder, garlic, onion, salt and pepper into a ranch style rub and coat the beef.
2Sear the beef in oil in the pressure cooker until browned on all sides.
3Pour in the stock, scrape the base, then top the beef with butter and peppers.
4Pressure cook: 75 minutes on high in an electric cooker, or 1 whistle then 45 minutes on low heat in a stovetop cooker. Let the pressure release naturally.
5Shred the beef in the juices and taste for salt.

Serve it like this

Pile over mashed potatoes or rice with the peppers and juices spooned on top, or stuff into toasted rolls.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mississippi pot roast

Make it your way

Ingredients

Method

Mississippi pot roast

Make it your way

Ingredients

Method

Make it a meal