Meat/Mississippi Roast
| A: | 4# chuck roast, or other boneless beef roast |
| 2t salt | |
| 2t black pepper, coarse grind | |
| 1/4C flour | |
| B: | 3T canola oil |
| C: | 6T butter, cut into small cubes |
| 10 pepperoncini | |
| 1 onion, chopped fine | |
| 1T nutritional yeast | |
| 1/4C ranch dressing | |
| D: | Chopped parsley |
| 1. | Rub (A) using fingers to press dry ingredients deep into the roast. |
| 2. | Place (B) into instant pot pan, add roast and brown on all sides. |
| 3. | Place pan into instant pot, add (C) on top of roast, and slow cook normal for 8 hours. |
| 4. | Top with (D) and serve. |
Servings: 8