Mississippi Pot Roast

• Vegetable Oil2 tablespoons
• 3 to 5 Pound Beef Roast Chuck Round · or brisket1
• Beef Broth½ cup
• Whole Pepperoncinis8
• Pepperoncini Juices¼ cup
• Ranch Dressing Seasoning2 tablespoons
• Onion Powder1 tablespoon
• Salted Butter½ cup
• Cornstarch
• Kielbasa1 package
• Red Potatoes3
• Onion Thinly Sliced¼
• Carrots2 cups
• Medium Zucchini Sliced1
• A Few Tbsp Olive Oil
• Garlic1 tablespoon
• Tea Garlic Powder½
• Tea Onion Powder½
• Tea Paprika1
• Tea Italian Seasoning1
• Tea Salt1
• Tea Pepper½

Method

1. 01

   Sear the roast with olive oil. Add salt and pepper to meat.

2. 02

   Once seared, add in liquids, pepperoncini, seasonings, and butter. Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.

3. 03

   Remove roast. Take a small portion of liquid out of the pot and mix with cornstarch. Bring the liquid to a boil in the instant pot and whisk in cornstarch slurry to create a gravy.

4. 04

   Kielbasa & Veggies

5. 05

   5 servings

6. 06

   Mix seasonings, divide in half.

7. 07

   Mix carrots & potatoes in a bowl, add half the seasoning, and drizzle olive oil

8. 08

   Bake those for 20 mins @ 400° , then push to one side of the tray

9. 09

   Then mix carrots & onion & zucchini with the rest of the seasoning and put on the other side of the tray and sprinkle kalbalsa all over. Bake for 10-15 more mins