Multi-Cooker Mississippi Pot Roast
From The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon coarse black pepper
- 1/2 teaspoon salt
- 3 to 4 pounds boneless beef chuck roast
- 2 tablespoons vegetable oil
- 1/4 cup butter
- 1 cup beef broth
- 1 package (1 ounce) onion soup mix
- 1 package (1 ounce) ranch dressing mix
- 1 jar (12 ounces) sliced hot banana peppers, drained
Directions
- In a large resealable plastic bag, add flour, pepper and salt. Seal and shake. Add meat to bag, then shake to coat with flour mixture.
- Add oil to bottom of multi-cooker. Set multi-cooker to SEAR or SAUTE and heat until oil starts to shimmer. Add meat, cooking about 5 to 6 minutes on each side until golden brown. Turn off multi-cooker.
- Pour remaining flour mixture, butter, broth, soup mix and dressing mix over meat, then top with peppers.
- Cover multi-cooker and set to SLOW COOK HIGH for 4 to 5 hours or LOW for 8 to 9 hours or until meat is cooked and can be shredded. Remove meat to a cutting board. Shred meat with two forks. Add meat back into the multi-cooker. Stir until well blended.
- Serve over mashed potatoes or on slider buns.
Serves: 8-10
Test Kitchen Tip: If your multi-cooker does not have a sauté or sear function, step 2 can be done on a stovetop.
