The Mississippi Pot Roast originated in the southern United States and is typically made with beef chuck roast. However, using bison meat adds a unique twist to this classic recipe. Bison is leaner and has a slightly sweeter, richer taste than beef, making it a healthier and tastier choice.
This one-pot dish version of this popular recipe does not use seasoning packets. Who knows what may be lurking in those! As mentioned above, a chuck roast is often used, but I like using a bone-in arm roast for more flavor and the resulting bone broth. The cubed roast is first seared in the Instant Pot and then cooked on high pressure for 75 minutes. The meat is tender and falls apart easily.
The result is a delicious and hearty meal that will satisfy your cravings. The bison meat is juicy and tender, and the broth is rich and flavorful. The tangy and sweet flavor of the peppers perfectly balances the savory taste of the meat.
Bison Mississippi Pot Roast
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Bison Mississippi Pot Roast
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Author:
Greg Nott
Servings
8
Prep Time
20 minutes
Cook Time
90 minutes
This simple recipe uses no seasoning packets and creates its own broth that can be made into a gravy after pressure cooking.
Ingredients
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2-2.5 pound bone-in Arm Roast
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1 Tbsp olive oil
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4ish cups water
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1/2 cup sliced banana peppers with juice
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2 tsp salt
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1 tsp parsley
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1 tsp dill
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1 tsp Worcestershire Sauce
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1/2 tsp onion powder
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1/2 tsp black pepper
Directions
Cut roast into 2-inch cubes. KEEP the bone!
Season with salt and pepper.
Add oil and set the Instant Pot to the Sauté setting.
Add the cubed roast and sear until all sides are golden brown. This usually takes 60-90 seconds per side.
Turn off the Instant Pot.
Add 1/2 cup of water to deglaze and scrape with a wooden spoon.
Add spices and the peppers with juice.
Add water to just cover the roast.
Cook on high pressure for 75 minutes.
Release pressure and Enjoy!
Recipe Note
1. A chuck or pot roast may be used, but a bone-in roast makes a great broth.
2. You can also start with a frozen roast. Place the frozen roast in the Instant Pot and start at step 7. Increase the pressure cooking time by 30 minutes.
3. Pepperoncini peppers may be used instead of Banana peppers. Pepperoncinis tend to be a bit spicier, and they are more photogenic! :)
4. Red wine or broth may also be used to deglaze.
5. After pressure cooking, 4 to 5 Tbsps of cornstarch can be to make a gravy. Use the Sauté function to get your gravy to thicken. Stir frequently to prevent sticking.