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Mississippi Pot Roast
Ingredients
2 tbsp. garlic powder
2 tbsp. dried dill
1 tsp. salt
1 tsp. black pepper
1 cup butter
5 lb. beef chuck roast
29 oz. jarred pepperoncini, drained
3 tbsp. dried chives
3 tbsp. dried parsley
3 tbsp. onion powder
Instructions
Put the chuck roast in your Instant Pot.
Add the pepperoncini on top.
Add 1 cup of the reserved brine.
Add the chives, parsley, onion powder, garlic powder, dill, salt and pepper into the pot.
Mix well.
Put the butter on top of the roast.
Seal the pot.
Cook on high for 8-8 ½ hours.
Release the pressure.
Remove the meat from the pot.
Shred the meat with two forks.
Serve with salad or low-carb soup.
