Mississippi Pot Roast Greens
Do greens really need meat in ‘em to taste good? Or do y’all just be saying anything on the internet…
If you’re team greens full of flavorful meaty bits in every bite then my Mississippi Pot Roast Greens is the holiday game changer you need in your life!
So cook it with me…Let’s vibe!
Ingredients
• 3 lb chuck roast
• 4 lb collard greens
• 1/2 yellow onion
• 4 cloves garlic
• 8 pepperoncini peppers
• 1/2 cup pepperoncini pepper juice
• 2 tablespoons worcestershire sauce
• 2 tablespoons soy sauce
• 1 teaspoon browning
• 1/2 stick butter
• salt + pepper to taste
• cooking oil
Ranch Seasoning
• 1/2 cup buttermilk
• 1/2 teaspoon sea salt
• 1/4 teaspoon celery salt
• 1/4 teaspoon white pepper
• 1/2 tablespoon granulated onion
• 1 teaspoon granulated garlic
• 1 tablespoon dried parsley
• 1/2 tablespoon dried chives
• 1/2 teaspoon dried dill
Au Jus Seasoning
• 1 tablespoon beef bouillon
• 1 cup water
• 3 tablespoons cornstarch
• 1/2 teaspoon black pepper
• 1/2 tablespoon granulated onion
• 1 teaspoon granulated garlic
Greens Seasoning
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon seasoned salt
• 1/2 teaspoon cajun seasoning
• 1 tablespoon granulated onion
• 1/2 tablespoon granulated garlic
• 1/2 teaspoon smoked paprika
• 1/2 tablespoon chicken bouillon
• 1 tablespoon brown sugar
Instructions
Season the chuck roast generously with salt and pepper.
Set your Instant Pot to Sauté mode and add a drizzle of cooking oil.
Sear the roast on all sides until browned (3-4 minutes per side), then remove and set aside.
Add butter to the pot. Once melted, sauté diced onion and minced garlic until fragrant (2-3 minutes).
Add Worcestershire sauce, soy sauce, pepperoncini peppers, pepperoncini juice, browning, and the Ranch Seasoning Blend, and Au Jus ingredients.
Stir well to deglaze the pot and scrape any browned bits from the bottom.
Return the seared roast to the pot along with the rack to keep the pot from scorching on the bottom
Lock the Instant Pot lid, set the valve to sealing, and pressure cook on High for 60 minutes. Allow a natural pressure release for 15 minutes, then carefully release remaining pressure.
While the roast cooks, thoroughly rinse (and repeat) then trim the collard greens cutting them into strips or bite-sized pieces.
Remove the cooked roast and shred it into large chunks. Leave the cooking liquid in the pot.
Add the greens, Greens Seasoning Blend to the liquid.
Layer the shredded pot roast on top of the greens.
Lock the lid again, set the valve to sealing, and pressure cook on High for 10 minutes.
Allow a natural pressure release for 5 minutes, then manually release any remaining pressure.
Stir the greens and pot roast together in the flavorful broth. Taste and adjust seasoning as needed.
Serve hot with cornbread or over rice for a comforting southern meal and enjoy!
