I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances!
MISSISSIPPI POT ROAST
3+ pound chuck roast (3/4 pound per person to allow for shrinkage)
¼ cup avocado oil
1 Vidalia onion, chopped
1 stalk celery, sliced
2-3 cloves garlic, minced
6 Pepperoncinis
½ cup of pepperoncini juice
12 ounces of beef broth
2 tablespoons dark brown sugar
1 package QUALITY AU JUS mix
1 packet HIDDEN VALLEY ranch dip mix
1 stick butter, cut into tablespoons
¼ cup WONDRA flour
- Turn Ninja Foodi on Sauté.
- Pour in avocado oil.
- Cut pot roast into large chunks, 4×4 inches.
- When oil is hot, sear roast chunks 3-4 minutes on all sides.
- Once roast is browned on all sides, remove from pot and set aside.
- Add the celery and onion to pot, stirring continuously to sauté and using a wooden spoon to “scrape” the browned bits off the bottom and side.
- Add garlic, stirring for a minute or two more.
- Add in pepperoncinis and pepperoncini juice.
- Whisk Hidden Valley Ranch dip mix, Au Jus powder and brown sugar into the beef broth, stirring until all ingredients are combined well. Pour over pepperoncinis.
- Return the roast chunks to the pot, gently stacking the meat as necessary.
- Dot roast with 4 tablespoons of butter.
- Set to braise for 4-6 hours.
- Plate roast on platter, cover and keep warm.
- Melt remaining butter and whisk in ¼ cup of flour until smooth.
- Change to saute function and let simmer 3-4 minutes.
- Whisk in butter and flour mixture to the pot, simmering 3-4 minutes to desired thickness.
- Ladle gravy over pot roast and serve immediately. I serve with mashed potatoes and glazed carrots.
NOTE: Despite appearances, DO NOT USE METAL utensils in your NINJA pot.
ORIGINALLY posted 11-10-2013 UPDATED September 2024