Ingredients: Found at your local Piggly Wiggly
- 2/3 pound Pot Roast
- 1 pound raw baby carrots
- 12 ounces whole banana peppers
- 2 packets McCormick Au Jus mix
- Dozen Red Potatoes
- 1 family pack Mashed potato pearls
- 1/2 stick of butter
- 1/2 cup milk
- Wallah Seasoning (available on our website)
- Season both sides of the pot roast with Wallah Seasoning.
- Preheat your Instant Pot on medium heat and lightly coat the pan with vegetable oil. Sear the pot roast on both sides for about 10 minutes, ensuring an even sear.
- Prepare the Au Jus mix according to the package instructions.
- Add the seared pot roast, baby carrots, banana peppers, and prepared Au Jus mix into the Instant Pot.
- Lock the lid on the Instant Pot and select the “Roast/Meat” setting for 30 minutes at 345 degrees Fahrenheit.
- Once the cooking cycle is finished, carefully release the steam and check the tenderness of the pot roast to your liking. If needed, you can repeat the process by locking the lid again and selecting another 30 minutes of cooking time.
- While the pot roast is cooking, follow the instructions on the package of Mashed Potato Pearls to prepare the mashed potatoes.
- Serve the tender pot roast with the cooked vegetables and banana peppers alongside creamy mashed potatoes made by mixing the Mashed Potato Pearls with butter and milk.
Enjoy a delicious and flavorful InstaPot Pot Roast meal!
Recipe Courtesy of Chef Aubrey Norman of Downtown Consultants, contact 601-212-2516 or downtowncafeJXN@yahoo.com for any food or catering inquiries.
FOX40 Foodies is Sponsored By: Piggly Wiggly