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Multi Cooker Mississippi Pot Roast

Recipe - 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

  1. 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.
  2. 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.
  3. Pour remaining flour mixture, butter, broth, soup mix and dressing mix over meat, then top with peppers.
  4. 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.
  5. 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.

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