Mi-ss-i-ss-i-pp-i! Spelling Mississippi as quickly as I could with my childhood buddies was close as I ever thought I’d get to the Magnolia State. Never in my wildest imagination did I think I’d end up living at the Top of the Sipp’!
Mi-ss-i-ss-i-p-i has grown on me. “Bloom where you’re planted” right?! Regardless of where you’re potted, there are always interesting places to check out if you dig deep. The Magnolia State is clearly the birthplace of a wide range of American music. From country artist Conway Twitty‘s humble birthplace on the banks of the MS River in Friars Point to the legendary spot where Delta blues artist Robert Johnson sold his soul to the devil at The Blues Crossroad. Visit the intimate spaces of rock ‘n’ roll icons at Elvis’ modest birthplace (reconstructed) in Tupelo and Jerry Lee Lewis’ ranch-style home in Nesbit (complete with pet cemetery by the back porch).
If literature and art is more your style, then it’s here too! Rowan Oak in Oxford, MS was the home of Nobel Laureate William Faulkner for over 40 years. Some of his works, like The Sound and the Fury and As I Lay Dying, might have just been shelved at The Bookshelf, MS’s largest used bookstore. (The Hubby found this!) And if you’re a Kermit the Frog fan, Leland, MS is where Jim Henson created this iconic amphibian as a kid.
Sentinel’s of yesterday stand vigil to remind us of what came before us, both good and bad. Riverboats gliding up and down the Mississippi River, pulling into historical ports like Natchez. Hike, bike and drive along sections of ancient forest corridors in the shadows of Native Americans, European settlers, traders and slave traders on the Natchez Trace Parkway. Walk onto the decks of the U.S.S. Cairo, a Civil War river ironclad, at Vicksburg National Military Park. Spend a night in the last 1857 antebellum mansion on the MS Delta at the Belmont Plantation. (Check out the mansion’s inside and get a Red Velvet Cinnamon Roll recipe here.) Stand on the train tracks at the Crossroad of the Civil War and learn about those who endured the Contraband Camp in the Corinth Battlefield Unit of Shiloh National Military Park.
Nature lovers and foodies can get in on the action too! Tishomingo State Park features rock climbing, woodland hikes and suspension bridges from the CCC era. Feed mooching animals like curious camels and ostentatious ostriches at the Safari Wild drive through animal park in Como, MS. Hungry? Try a depression-era staple called the dough burger (aka slug burger) at Latham’s Hamburger Inn in New Albany, MS. When meat was a premium, cooks added fillers like flour and breadcrumbs to their hamburger to create this regional fried burger. While in New Albany, swing by Sugaree’s Bakery for a slice of their famous 5-pound chocolate meringue pie too.
Needless to say, it’s only a matter of time I post a recipe inspired by the Magnolia State. Mississippi Instant Pot Roast is not my creation. A couple counties east of us, in Tippah County, Robin Chapman created a version of pot roast to satisfy her family’s tastes. Her original slow cooker Mississippi Pot Roast recipe features five ingredients: chuck roast, butter, dry Ranch dressing, Pepperoncinis and their juice, and a packet of Au Jus mix.
There are days when I’m just impatient, and lately, it’s more often than not. This version of MS Pot Roast uses an Instant Pot, or Hot Pot as I call it. I prefer the dump ‘n’ go method. Dump all the ingredients in, turn the pot on, and go on my merry way. (If you want to use a slow cooker, put everything in and set it on low for 8 hours.) We very rarely have packets of Ranch salad dressing or Au Ju (brown gravy) packets, so my version gives you pantry-friendly substitutions to save you a trip to your local mega-mart.
MS Instant Pot Roast is tender, zippy, kinda-sorta spicy thanks to the pickled peppers, and full of savory flavors. Stir together a quick sauce and serve everything over fluffy rice, mashed potatoes, or your favorite starch. And remember to bloom where you’re planted.
PrintMississippi Instant Pot Roast
Cut down your cooking time by using an Instant Pot to make a unique twist on a classic pot roast recipe. Kinda zippy, sorta spicy, and full of rich flavors, this Mississippi Instant Pot Roast and succulent gravy serves deliciously over creamy mashed potatoes!
- Prep Time: 10 Minutes
- Cook Time: 80-90 Minutes
- Total Time: About 1-1/2 Hours
- Yield: 4 to 6 Servings 1x
Ingredients
For Roast:
One 3 to 5 pound Chuck Roast, cut into about 1–1/2 inch pieces
3 tbsp. vegetable or olive oil
1 cup onion, diced
7 to 9 Pepperoncini pickled peppers, sliced*
1/2 cup Pepperoncini juice*
3/4 cup beef broth
1–1 oz. packet dry Ranch salad dressing packet**
1–1 oz. packet dry Au Jus or brown gravy packet***
4 tbsp. unsalted butter
For Gravy:
3 tbsp. all-purpose flour
3 tbsp. unsalted butter, at room temperature
Instructions
Dump and go…Starting with the cut up Chuck roast, add ingredients in order of the recipe. Do not add gravy ingredients just yet. Turn your Instant Pot on to the “Meat/Stew” setting or High Pressure and set timer for 80 minutes (90 minutes if your roast is over 4 pounds). Let the Instant Pot naturally release pressure for 15 minutes.
Remove meat from Instant Pot and set aside in a bowl. Turn Instant Pot onto “Saute” setting. Whisk in 3 tbsp. flour until smooth. Stir in 3 tbsp. softened unsalted butter. Let cook until thickened. Add meat and stir to evenly combine. Serve meat and gravy over mashed potatoes. Garnish with thinly sliced chives, green onion or parsley.
Notes
*Substitute with any pickled pepper of your choosing–sweet cherry or banana peppers with their juice are great options!
**Don’t have a Ranch dressing packet? Mix together this: 2 tsp. minced onion, 1/2 tsp. salt (table, Kosher or sea), 1/8 tsp. garlic powder, 1 tbsp. dried parsley flakes. Add all in place of 1 packet.
***No Au Jus or brown gravy packets? Mix together 3/4 cup all-purpose flour, 3 tbsp. beef bouillon powder, 2 tbsp. onion powder, 1 tsp. garlic powder, 1 tsp. ground black pepper, 1 tsp. dried parsley flakes. This makes about 1 cup of brown gravy mix. You’ll only use 2 tbsp. in the pot roast. Store the rest in a tightly sealed container for up to 3 months. To make brown gravy, whisk 4 tbsp. mix with 1 cup of cold water in a saucepan over medium heat until thickened.
IMNPB
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