Mississippi pot roast = damn!

[WestKyHunt]

I will have to try it this way.
I have been making Italian beef (as others have said) that is very similar and a little more simple.

A pack of Italian au jus (see pic)
6 peperoncini (more or less to taste)
Half jar of pepper juice
A can of beer

The beer is optional but I like to have it in there. We were gifted a ninja foodi for Christmas and use the pressure cook function to make it.
I put Chuck roast in frozen and its fork tender in 2 hours

 

[Desk Jockey]

So I finally had a problem - foot fault really - with this recipe. I made a batch of the standard (ranch and onion soup, pepperincis and meat. I used two white tail blade roasts and about halfway thru I deboned them and returned the meat to the pot. After cooking for a few more hours I tried it and it is good but over seasoned. I used seasoning based on the bone in weight and I should have taken into account the weight of the bones (about 25%) and should have used less seasoning. It isn’t bad, but the flavor of the gravy is intense and it is salty. I will end up cutting it with some cream or water and it will be fine.

so…be careful to not over season. If in doubt, hold back a portion of the ranch and onion soup mix and add it based on taste later in the cooking process.

still loving this stuff wit potatoes or rice and on sandwiches.

 

[Mule3006Elk]

My wife makes this with chicken. One of our favs.
Will try with venison. Sounds great!!

 

[patriotcash1984]

A family favorite