Rogers Yums!

I found a 7-bone roast on sale for a really good price, so I bought it. It has a lot of fat and bone, but it was really cheap and has a great flavor. The roast was about 4.5 pounds, and probably had about 3.5 pounds of usable meat. I used it to make some really good BBQ beef sandwiches. You could use a different kind of roast, but I suggest something with a lot of connective tissue, such as a chuck roast. My roast was about 2 inches thick. For a thicker roast, you may need to increase the cooking time or else cut it into smaller pieces before cooking. Put the roast in the instant pot with 1/2 cup water, 1 cup salsa, and 1 teaspoon salt. The salsa I used was a really good roasted Hatch green chile salsa that I found at the store, but you could substitute whatever kind you want. Cook it at high pressure for 40 minutes, followed by a natural pressure release. I separated the meat from the fat, bone, and stuff after it cooled off a bit, but it would probably be better to chill it ov...

The Instant Pot is a perfect tool for making pot roast.  And the best kind of pot roast is the Mississippi version. Source:  https://www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-mississippi-pot-roast-8352003 One 2 1/2- to 3-pound boneless beef chuck roast (about 2 inches thick) Kosher salt and freshly ground black pepper 2 tablespoons canola oil 1 1/2 cups low-sodium beef broth One 1-ounce packet ranch seasoning mix, such as Hidden Valley 1/2 cup sliced pepperoncini Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper. Set the Instant Pot® to saute on high. Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs. Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return...