Mississippi Pot Roast is a hearty and deeply satisfying dish of shredded beef chuck with thick, savory gravy and pepperoncini. This shortcut version pressure cooks in the Instant Pot in around than 90 minutes.
Why You’ll Love This Recipe
This easy pot roast recipe uses powdered ranch seasoning and au jus gravy mix as quick shortcuts to amp up the flavor. The meat is super tender and shredded, and the gravy is creamy and rich. Plus, the pepperoncini adds a little kick to change things up from a more traditional roast.
We’ve been making shredded beef in the Instant Pot for decades, and this classic version of Mississippi Pot Roast is a favorite at home.
INGREDIENTS YOU NEED
Here’s what you need to make delicious Instant Pot Mississippi Pot Roast:
- Seasonings. This dish is flavored with garlic powder and dry mustard, which make a deeply savory seasoning base for the meat.
- Beef chuck roast. Look for a cut that’s about 2.5 inches thick.
- Butter and oil. Together, these help the meat develop a nice crisp and browned crust when seared.
- Pepperoncini. You can use a splash of the juice from a jar of pepperoncini to add a pop of punchy acid and a tiny bit of heat to the dish.
- Ranch seasoning. We use Hidden Valley.
- Au jus gravy seasoning. Look for this in powder form in a packet like the ranch seasoning.
- Cornstarch. This will help thicken up the gravy in your pot roast after pressure cooking.
If you’re making potatoes to serve with this meal, I like to make them in the Instant Pot first, then put them in a thick pot tightly covered to keep them as warm as possible until the roast is ready.
How to Make Mississippi Pot Roast in an Instant Pot
To make this classic pot roast in an electric pressure cooker, start by making a seasoning blend of salt, pepper, garlic, and dry mustard. After drying the beef with paper towels, rub the seasoning blend all over the meat. You want to press the spices deep into the meat to maximize flavor.
Next, slice the meat into thirds. This will help it cook faster and more evenly in the Instant Pot. Now you’re ready to cook.
Heat the pressure cooking pot using the Saute feature, then add the vegetable oil and butter. When the butter is melted and bubbling, carefully add the beef to the pot in a flat layer. Sear the meat until it’s well-browned and easily releases from the bottom of the pot, then transfer the meat to a plate.
Next, add the water and a splash of pepperoncini juice to the pot and use a rubber spatula or wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Add the remaining 7 tablespoons of butter and continue to cook on Saute until the butter is melted. Now you can return the meat to the pot.
Next, sprinkle the ranch seasoning and au jus gravy seasoning packets on top of the meat in the pressure cooking pot. Do not stir the mixture again to avoid the burn notice. Place the pepperoncini on top of the meat.
Cook the pot roast on high for one hour then let the pressure release naturally for 10 minutes. Finish with a quick pressure release, then remove the lid.
Remove the pepperoncini from the top of the pot and set them aside. Remove the meat from the pot to a large bowl and shred it into fine pieces with two forks.
Next, make a slurry by combining the cornstarch and cold water into a paste in a small bowl. Add the slurry to the pressure cooking pot while whisking. Select Saute to bring the mixture to a boil as you stir. Once the gravy is nice and thick, you can add additional salt and pepper to taste.
To finish the dish, return the shredded beef to the gravy in the pot and stir until it’s well coated. Serve your Mississippi pot roast on toasted buns with pepperoncini or with mashed potatoes. Enjoy!
Important Tips for Making Mississippi Pot Roast
- It’s very important not to stir the mixture after you add the powdered mixes to the pot. These seasoning blends contain thickeners that can easily burn if they fall to the bottom of the cooking pot during pressure cooking.
- We usually like to serve Mississippi pot roast as sandwiches. We recommend using thicker sub rolls and broiling them first so they’re crisp and sturdy enough to hold up to all that gravy. Mashed potatoes are also delish!
- Searing the meat builds a ton of rich, savory, caramelized flavors in the dish. But if you’re short on time, you can skip that step.
- Be sure to cut the meat into three equal portions so they cook at the same rate.
Frequently Asked Questions about Mississippi Pot Roast
Yes, you can make this recipe using frozen beef chuck as well. To do so, skip the second step and simply add the beef to the pressure cooking pot with the water, salt, pepper, garlic powder, dry mustard, and pepperoncini.
Sprinkle the ranch and au jus gravy seasonings on top without stirring, then add all of the butter and the pepperoncini peppers on top. Cook the pot roast on high pressure for 1 hour and 45 minutes. Follow the same steps for finishing the dish below.
You can substitute the ranch seasoning packet in this recipe with more au jus mix, onion gravy mix, onion soup mix, buttermilk powder, or homemade ranch seasoning. You could even leave it out altogether if you prefer!
You can keep leftover Mississippi pot roast in an airtight container in the fridge for up to 5 days. Or, freeze the leftovers in freezer-safe containers for up to 6 months.
You can make sandwiches with toasted buns and plenty of pot roast, topped with chopped pepperoncini. Or serve the juicy beef and gravy over mashed potatoes.
If you have leftovers, they’re delicious on a salad, over rice, or in a sandwich.
MORE Instant Pot Beef Recipes
Try these other comforting and easy Instant Pot beef dinner recipes next:
- Old-Fashioned Pot Roast is a traditional beef roast made with potatoes, tender beef, and a delicious broth, cooked up quicker and easier in an Instant Pot.
- Beef Stew is a hearty wintertime favorite in a rich beef broth with carrots, peas, and potatoes.
- American Chop Suey (aka Beefaroni) is a quick pasta recipe with tomato sauce and ground beef that makes enough to feed a crowd.
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- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 3 pounds beef chuck roast, about 2.5 inches thick
- 1 tablespoon vegetable oil
- 1 stick butter, cubed into 1 tablespoon slices, divided
- 1 cup water
- 1 tablespoon pepperoncini juice, optional
- 1 envelope (0.4 oz) Ranch seasoning packet (we like Hidden Valley)
- 1 envelope (1 oz) Au Jus Gravy
- 3 to 5 pepperoncini peppers (pickled), to taste
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Prepared mashed potatoes or toasted sandwich buns, for serving
Cooking the Roast
- In a small bowl, mix together the salt, ground pepper, garlic, and dry mustard.
- Pat the roast dry with paper towels. Season both sides of the roast well with the prepared spices, pressing the spices deep into the meat. Cut the meat into three equal pieces.
- Select Sauté and preheat the pressure cooking pot. When hot, add the vegetable oil and 1 tablespoon butter. Add the three pieces of roast to the cooking pot so that they lay flat in the pot. Cook until the beef is browned on one side and releases easily from the pot. Transfer to a plate.
- Add the water and the pepperoncini juice (if using), and scrape up any browned bits from the bottom of the pot. Add the remaining 7 tablespoons butter and stir until melted. Return the roast and any accumulated juices to the pot.
- Sprinkle the ranch and au jus gravy packets on top of the roast. Do not stir. (Do your best to keep as much as possible on the roast, since the thickeners can settle to the bottom and cause the burn notice.)
- Place the pepperoncini peppers on top.
- Lock the lid in place. Select High Pressure and 60 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick release. When the valve drops, carefully remove the lid. Use an instant read thermometer to check that the roast is cooked through in the center (at least 195°F for fall-apart tender). If not, return the lid and cook for 5 to 15 minutes more, depending on the thermometer reading.
- Remove the pepperoncini peppers and set aside. Transfer the roast to a cutting board and slice or shred with two forks. Set aside.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour the cornstarch slurry into the cooking pot, stirring constantly. Select Sauté and bring the gravy to a boil, stirring constantly until it thickens. Taste the gravy and season with additional salt and pepper if needed.
- Return the shredded beef to the cooking pot and stir until well coated with the gravy.
- Serve over cooked mashed potatoes or on toasted sandwich buns with diced pepperoncini on top, if desired.
IF COOKING FROM FROZEN
- Add the water to the pressure cooking pot, and stir in the salt, pepper, garlic powder, dry mustard, and pepperoncini juice. Add the frozen chuck roast.
- Sprinkle the ranch and au jus gravy packets on top of the roast. Do not stir. (Do your best to keep as much as possible on the roast, since the thickeners can settle to the bottom and cause the burn notice.) Layer the butter and pepperoncini peppers on top of the roast.
- Lock the lid in place. Select High Pressure and 1 hour 45 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick release. When the valve drops, carefully remove the lid. Use an instant read thermometer to check that the roast is cooked through in the center (at least 195°F for fall-apart tender). If not, return the lid and cook for 5 to 15 minutes more, depending on the thermometer reading.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 40gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 172mgSodium: 1165mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 43g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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