Mississippi Pot Roast, ALLT style
I did this in the instant pot but roasting in a Dutch oven would be fab. Slow cooker for 4-6 on high or 6-8 on low works too. These are the Instant pot directions. Adjust as needed for your vessel or apparatus of choice.
4-6 pound pasture raised organic chuck roast
An onion, diced
A cup of bone broth
1 portion of my #alltranch packet (about 6Tbs of the ranch blend of you made a big ol’ batch)
A few Tbsp of raw butter or ghee or @miyokoscreamery DF butter
A jar of pepperoncini (I used @divinaspecialty)
A few Tbsp of tapioca or arrowroot
Sear the meat on all sides if you’re able for a couple minutes or so
Pop everything else into the instant pot
Pressure cook for 1 hour. Manual or auto release. Doesn’t matter.
Remove the liquid and heat that up in a saucepan. Whisk in a little of the arrowroot or tapioca at a time until you reach the consistency you like for the gravy. It will continue to thicken a bit as it cools so don’t go too wild.
Use a couple forks and break the meat apart. Serve over mashed potatoes or whatever you want. A baked potato, cauli rice, rice, mashed cauli, mashed sweet potatoes… drizzle that biz with your gravy. Top with more pepperoncini if you like.