I have to admit I jumped on two trains this past month. I don’t like jumping on trains. I like being different. But sometimes, there are things that are too good to ignore. Like the Instant Pot. Duh. And, Beachbody workouts. Double duh. And most recently, the TV show, “This Is Us.” And, Lularoe leggings. Or watching “This is Us” in Lularoe leggings. Who am I?? How did I end up sobbing in front of the TV in these ridiculously butter soft pants? Well, I did. Guess what? I’m not sorry. The show has phenomenal actors and I don’t need to pull the leggings up constantly.

You know what also fits in perfectly with a night of great TV and comfortable leggings? Mississippi Roast in my bowl. Aw, hell yeah. I’ve been making this roast for years in my crock pot, but it hit me recently that I could make it in a quarter of the time in my Instant Pot. If you have testosterone in your household, this will have them beating on their chests. There are plenty of versions of this recipe on the world wide web, but I’ve been using this method for several years.

First, pour some oil in your pot and press the Saute button.

When your pot is nice and hot, season your chuck roast with salt and pepper and sear each side in the hot oil for a few minutes.

Turn the pot off. Add one cup of beef broth and 5-6 whole pepperoncinis.

Add one packet Hidden Valley Ranch dressing mix.

Add one packet Brown Gravy Mix. Aus Jus Mix packets also work well with this recipe.

Add a half of a stick of real butter.

Set your pot to High Pressure for 90 minutes with a quick release.

Open your pot and breathe in the most wonderful, richest aroma you’ve ever smelled. YUM!

You may want to make a corn starch slurry and thicken up the broth. I didn’t this time, but I may do it next time! Who doesn’t love gravy?

I served this roast with homemade mashed potatoes and green beans. There were a lot of happy bellies that night!

Instant Pot Mississippi Roast

INGREDIENTS:

5 lb Chuck Roast

1 TBSP Olive Oil

1 cup beef broth

5-6 pepperoncini (if you love the flavor of pepperoncinis, add 1/2 cup of the juice!)

1 packet Hidden Valley Ranch Mix

1 packet Brown Gravy Mix or Au Jus Mix

1/2 stick real butter

DIRECTIONS:

Turn Instant Pot on Saute. Add olive oil. Season roast with salt and pepper, then brown for three minutes each on both sides. Turn off the pot. Add broth, pepperoncini, Ranch packet, brown gravy packet, and butter. Turn on pot Manual High Pressure for 90 minutes and turn valve to sealing. When the timer goes off, turn the valve for a quick release. OPTIONAL: If you would like a thicker gravy, remove a couple cups of the broth from the pot. Prepare a corn starch slurry by using one TBSP corn starch per cup of broth and equal parts cold water. Mix well. In a saucepan, warm your broth and stir in your slurry. Bring to a boil. The broth will thicken as it boils. Cook long enough to remove any starch flavor, but do not over-cook as this will thin the sauce out again. Pour the gravy over the meat, and enjoy!

xo Jaime

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This post is contributed by Sharon Harrod:

I’m a spicy girl who loves spicy creations! I was never really a meatloaf person until I created this gem. Now, it’s a favorite! And, a leftover sandwich the next day is awesome on toast with tomato, red onion, arugula and mayo. All the veggies in the recipe and oatmeal as added fiber is a big bonus! This is not your plain ol’ meatloaf and it does require some extra steps. But, I promise this is well worth the effort.

(Photography courtesy of Sharon Harrod)

Chipotle Meatloaf

Ingredients:

1 and 1/2 pound chopped sirloin ( I grind my own in the Cuisinart, but you just buy ground sirloin)
2 carrots
2 stalks celery
3 baby bells
1/2 grated red onion
1 clove garlic grated
One roasted poblano pepper
2 tablespoons banana peppers
1/4 cup roasted butternut squash
Three eggs
1 cup oatmeal
1/4 cup Parmesan cheese
1/4 cup Taco blend cheese
1  24-ounce bottle of ketchup
1 small can chipotle sauce or 3 Chipotle peppers pureed

Directions:

First, let me say my Cuisinart is one of my three favorite kitchen tools. If you don’t have one, a little mini chopper or chopping finely by hand works just as well. It just takes longer!

Step 1
Roast a poblano pepper and a butternut squash in the oven at 400 degrees with olive oil and salt until softened.

Step 2
Cut the sirloin steak  in large 1 inch chunks and process in small batches in the Cuisinart. Do a course chop so the meatloaf will have more of a steak texture and flavor.  Place the chopped sirloin in a large mixing bowl.

Step 3
Individually mince the carrot, celery,  and baby bells in the same manner.  Place them in the bowl along with the sirloin.

Step 4
Using a microplane grater, grate the red onion and garlic. Place in the bowl with the other ingredients.

Step 5
Peel the skin from both the roasted poblano and the roasted butternut squash . Chop the pablano and scoop out 1/4 cup of squash. Place them in the bowl alongside the other ingredients.

Step 6
Mix meat and vegetable ingredients together.

Step 7
In a separate bowl, mix together the egg, oatmeal, the two cheeses and salt and pepper.

Step 8
Mix the egg and meat mixture together.

Step 9
Mix the bottle of ketchup together with the chipotle sauce.

Step 10
Place the meatloaf in a loaf pan and cover with 1/2 of the Chipotle ketchup ( I save the remaining Chipotle ketchup to use for many other things, so I always have a bottle in my refrigerator. It’s delish!)

Step 11
Bake @ 400° for 45 minutes let it sit for 10 to 15 minutes before cutting into slices.

You can serve the remaining butternut squash as a side dish along with the meatloaf.

Let me know how yours turns out in the comments! Enjoy!

–Sharon