If you like Mississippi pot roast, you will love this equally briny and flavorful dish. Using both fresh and dried dill as well as dill pickles ensures you get that essential dill flavor in every bite, and a good shot of pickle juice helps to tenderize the meat.

Serves: 4

Active prep time: 10 minutes

Cook time: 60 minutes

• 2 teaspoons yellow mustard seeds

• 1 teaspoon dried dill

• 1 teaspoon fine Himalayan pink salt

• 1∕₂ teaspoon black pepper

• 21∕₂- to 3-pound beef chuck roast

• 2 tablespoons olive oil

• 1 stalk celery, chopped

• 1 small onion, chopped

• 2 cloves garlic, chopped

• 1∕₂ cup sliced kosher dill pickles

• 1∕₂ cup kosher dill pickle juice

• 1 tablespoon Dijon mustard

• 1 tablespoon chopped fresh dill

1. In a small bowl, combine the mustard seeds, dried dill, pink salt, and pepper. Press the mixture evenly onto the roast.

2. Select SAUTÉ on the Instant Pot. When the pot is hot, add the olive oil. Add the roast to the hot oil and cook until browned, about 10 minutes, turning as needed to brown on all sides. (The seeds will pop!) Remove the roast from the pot. Add the celery, onion, and garlic. Cook and stir for 2 minutes. Return the roast to the pot. Add the pickles and pickle juice. Select CANCEL.

3. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 60 minutes. At the end of the cooking time, use a natural release to depressurize. Transfer the roast from the pot to a serving dish.

4. Whisk the Dijon mustard into the cooking liquid in the pot. Select SAUTÉ and simmer until the gravy is slightly thickened, 5 to 10 minutes. Select CANCEL. Stir in the fresh dill. 5. Serve the roast on a platter with the gravy.

Per serving: Calories: 701 • Total Fat: 50 g • Protein: 56 g • Total Carbs: 4 g • Fiber: 1 g • Erythritol: 0 g • Net Carbs: 3 g

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