Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

Traditional American Mississippi pot roast cooks in a slow cooker in just half the time. A dry ranch spice mix and chopped canned pepperoncini peppers provide just the right amount of spice and tartness. The resulting meat is incredibly flavorful and tender, and with a slow cooker, it's quick to prepare, no need to wait until the weekend. Mashed potatoes are a perfect side dish.

Ingredients:

• 1 piece of boneless beef neck weighing 1 - 1.3 kg. (approximately 5 cm thick.)
• 2 tbsp. l. rapeseed oil
• 1.5 cups lightly salted beef broth
• 1 sachet (30 g) dry mix for ranch dressing, for example, Hidden Valley
• 0.5 cup chopped pepperoncini peppers
• Mashed potatoes, for serving
• Special equipment: multicooker with a capacity of 6-8 liters.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, peperoncino pepper

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Preparation:

Step 1
• Pat the meat dry with paper towels, then season the entire surface with 2 teaspoons salt and a generous pinch of freshly ground black pepper.
Step 2
• Set the slow cooker to high heat (see Note). Heat the oil until shimmering but not smoking, then add the meat. Cook until well browned on both sides, about 6 minutes per side. Transfer to a plate with tongs.
Step 3
• Add beef broth to the slow cooker, then scrape up any browned bits from the bottom with a wooden spoon. Stir in the ranch dressing until completely melted. Return the beef to the pot (it's okay if it's not completely submerged). Top with pepperoncini peppers.
Step 4
• Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 55 minutes.
Step 5
• Once the pressure cooker cycle is complete, follow the manufacturer's instructions and allow the pressure to release naturally. After 10 minutes, being careful not to burn yourself with residual steam, open and remove the lid. Transfer the roast to a cutting board with tongs, leaving the broth in the pot. Shred the beef with two forks, discarding any large pieces of fat.
Step 6
• Using a large spoon or ladle, skim as much fat as possible from the surface of the sauce. Add the shredded beef to the sauce and stir. Serve with mashed potatoes.
  
  Note
  
  Multicooker settings and modes may vary depending on the model. Always follow the manufacturer's instructions.

Votes: 1