Whenever I deliver my grass-fed beef to customers, I am always asked how I cook certain cuts. While I am NO chef (like a certain other popular, red-headed, blogging, farmer’s wife), I do have a few quick and easy beef recipes. Today I am sharing a Mississippi Post roast recipe I got from www.TheCountryCook.net.
No time for reading? Skip the blog post and head over to my YouTube Channel! I made a video for you showing how I cook this recipe step by step!
I put my own spin on this recipe because I love my Instant Pot so much. However, this can easily be prepared in a slow cooker / crock pot. Although, I must tell you – if you don’t have an Instant Pot, get thee to the Amazon.com and get one now!! You can even click here and it will take you to the exact model that I use. (Affiliate link, see my disclosure here). There are several different size choices, so you can choose the model that will best fit your family’s cooking needs.
If you do not have an Instant Pot, you can easily cook this recipe in your slow cooker. Do yourself a favor though, and pick up some of these handy slow cooker liners. It makes cleaning up SO MUCH easier!
I used a Rump Roast in my YouTube video. It was really lean and had little fat content within the cut. I normally use a Chuck Roast which has a little more fat content in it, and produces more “juice” during the cooking process. Either cut of roast is fine to use.
You will also need:
Rinse off and pat dry your roast with paper towels. Salt and pepper both sides and place in a hot pan. Brown on both sides about 3-4 minutes per side.
IF YOU COOK IN A SLOW COOKER, place the liner in the pot, then put in the roast. Sprinkle the onion soup mix and ranch dressing mix on the roast. (I like to try and get the mixes on both sides of the roast.) Place the stick of butter directly on the top of the roast, as well as the peppers. Put the lid on, and slow cook on low for about 8 hours.
IF YOU COOK IN AN INSTANT POT, you can brown the roast in the pot rather than on the stove. After you have browned both sides, put the rack in the instant pot, sprinkle the onion soup mix and ranch dressing mix on the roast. (I like to try and get the mixes on both sides of the roast.) Place the stick of butter directly on the top of the roast, as well as the peppers. Set the timer according to the weight of the roast. Here is a link to the Instant Pot website where they list suggested cooking times.
VOILA! Dinner is DONE! I like to serve with riced cauliflower to keep this a low-carb meal. Want to watch me prepare this in my Instant Pot? Watch my YouTube video below!
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