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Instant Pot Mississippi Pot Roast has a unique flavor from the combination of ranch dressing mix, au jus gravy, and pepperoncini peppers. This hearty and delicious, relatively recent, southern favorite with its tangy taste and fall-apart meat can be made in minutes.
Why You’ll Love This Recipe
This pot roast won’t take you hours and hours to make in fact it’s one of those low-effort easy weeknight meals. Since it’s prepared in the Instant Pot it can be made in minutes and is perfect for those busy nights when you don’t have much time.
You can just as easily prepare this recipe in a slow cooker or even on the stove. I’ve got the directions below.
Why is the Mississippi pot roast different? It’s loaded with brilliant green pepperoncini peppers in a tangy au jus gravy. Though there are peppers mixed in, this roast isn’t spicy at all and has hints of a ranch seasoning cooked in.
This simple recipe can also be served over mashed potatoes, rice, or even served as a stew. It’s a delicious meal the entire family will love.
I love Instant Pot recipes during the week like this Picadillo or this Alabama Camp Stew. After you’ve finished making this recipe I recommend trying this equally easy Mississippi Chicken recipe too.
Ingredients Needed
- Ranch Seasoning Mix: To keep this recipe simple I like to use a Ranch Seasoning packet, but you can also make you’re own ranch seasoning blend too. You can also use dry onion soup mix too.
- Gravy Mix: Au Jus Gravy Mix works best for a thicker gravy for this recipe rather than a basic gravy mix. Sometimes it can be hard to find and it does have a good bit of sodium in it. You can make you’re own by combining 4 teaspoons of onion powder, 4 teaspoons dried parsley, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 4 tablespoons of cornstarch.
- Chuck Roast: The chuck roast is a fattier cut of meat that works well in stews and for pot roast. When making any pot roast the type of meat you want to look for in the store is chuck, which can be called shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm.
- Pepperoncini: You will need canned pepperoncini peppers and the juice they’re in. You can find them located where the pickles and olives are in most grocery stores. If you don’t like pepperoncini peppers you can change them for banana peppers.
Step-by-Step Instructions
- Sear the meat. Turn the Instant Pot to SAUTÉ and heat the vegetable oil. Place the cuts of meat into the pot and sear on both sides for 5 minutes. Remove and set aside.
- Add the juices. Pour the beef broth and pepperoncini juice into the pot and stir. Turn off sauté and add the meat back to the Instant Pot.
- Arrange the roast. Sprinkle the ranch seasoning mix and au jus gravy mix over the meat and top with the pepperoncini and butter.
- Cook. Place the lid on the Instant Pot and turn the valve to the sealing position. Press the MANUAL button and set the time to 60 minutes. Allow the steam to release naturally for 15 minutes and then let the meat sit for 10 minutes before slicing or pulling it apart.
What to Serve it With
- Mashed Potatoes
- Mashed Cauliflower
- Any type of rice.
- Riced Cauliflower
- With roasted vegetables on the side.
- Serve some Cheddar Jalapeno Cornbread on the side.
Other Cooking Methods
Slow Cooker Cooking Instructions
- Place the chuck roast, beef broth, and pepperoncini juice into a slow cooker and top with the Ranch Seasoning Packet, Au Jus mix, butter, and pepperoncini. Omit the oil when using the slow cooker to prepare this recipe.
- Cook on low for up to 8 hours until the roast is fork tender and can be shredded using 2 forks.
Stove Top Instructions
- Heat the oil in the bottom of a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chuck roast on each side until it has browned.
- Add the beef broth plus an additional cup of beef broth, the pepperoncini juice, Ranch seasoning packet, Au Jus mix, butter, and pepperoncini peppers.
- Bring the mixture to a boil, cover, and then reduce heat to low and continue to cook for about 3 hours or until the meat is fork tender and can be easily shredded using 2 forks.
Storage Information
- Freezing Instructions: To freeze your pot roast allow it to cool completely before placing it along with the gravy into a freezer-safe Ziplock bag and placing it into the freezer. It will last for up to 2 months.
- Leftover Instructions:
Recipe Notes and Tips
- You’ll want to use butter when making this recipe and not margarine, which is mostly oil. The butter brings a key flavor to the mix.
- Don’t add any extra liquid to the Instant Pot! The meat will not be fully covered, but the butter on top will aid in flavor as well as cooking the beef. The beef will also release its own juices while cooking.
- When ready to serve use a slotted spoon and carefully remove the pieces of meat so the pepperoncini don’t fall apart. Then use a ladle to scoop up the juices and spoon them on top of each plate.
- To thicken the gravy: When you’re done cooking the roast if the gravy is not thick enough use a slotted spoon to remove the meat and peppers. Then mix together 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the gravy in the bottom of the Instant Pot. Turn the pot on sauté and let the gravy heat for an additional 5 minutes while it thickens.
FAQs
Yes, you can, however, the gravy will not turn out as thick as it will with an au jus gravy. If you can only find a plain gravy mix packet then you can mix 2 tablespoons of cornstarch with 1/4 cup of water and add it to the pressure cooker.
If your roast is coming out tough and chewy then it is most likely undercooked. To fix place the meat back into the Instant Pot and continue to cook it on the MANUAL setting for an additional 15 to 20 minutes. Check the juice in the bottom of the Instant Pot as well to make sure there are about 1 1/2 inches to 2 inches of juice.
I’ve made this recipe several times and have never needed to add any time for cooking the meat longer. If your chuck roast weighs between 3 to 5 pounds then the timing should work.
The roast meat is fall-apart delicious and is surrounded by a creamy, tangy, and zesty gravy that has a unique flavor, unlike traditional pot roast.
You’ll want a type of braising liquid for this recipe, similar to what you would use in a traditional pot roast. I’ve chosen beef broth since it’s not as complex a flavor as other options such as wine or another type of stock. There’s plenty of flavor coming from the Ranch seasoning and pepperoncini juice.
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.
Instant Pot Mississippi Pot Roast
Equipment
- Pressure Cooker
- Wooden Spatula
Ingredients
- 2 tablespoons Oil
- 3 to 5 lb Chuck Roast cut into 4 chunks
- 3/4 cup Beef Broth
- 1/2 cup Pepperoncini Juice from the jar
- 1 ounce (1 packet) Dry Ranch Seasoning Mix
- 1 ounce (1 packet) Au Jus Gravy Mix
- 10 Whole Pepperoncinis
- 2 tablespoons Butter
Instructions
- Place the oil into the Instant Pot and press the SAUTÉ button to heat it. Add the cuts of meat to the oil to sear for 5 minutes. Turn the meat to the opposite side and sear it for 5 minutes as well. Remove and set aside.
- Slowly pour the beef broth into the Instant Pot and use a wooden spatula to scrape the brown bits off the bottom of the pan. Add the pepperoncini juice to the mixture and stir it in. Turn off the SAUTÉ setting.
- Put the meat back into the Instant Pot and sprinkle the ranch seasoning mix and gravy mix over the top. Layer the pepperoncinis and butter on top.
- Place the lid on the Instant Pot and turn the valve to the sealing position. Press the MANUAL button and set the time to 60 minutes.
- Allow the steam to naturally release for 15 minutes before turning off the Instant Pot and turning the valve to the venting position.
- Carefully remove the meat from the Instant Pot and let sit for 10 minutes before slicing or pulling it apart.
Notes
- You’ll want to use butter when making this recipe and not margarine, which is mostly oil. The butter brings a key flavor to the mix.
- Don’t add any extra liquid to the Instant Pot! The meat will not be fully covered, but the butter on top will aid in flavor as well as cooking the beef. The beef will also release its own juices while cooking.
- When ready to serve use a slotted spoon and carefully remove the pieces of meat so the pepperoncini don’t fall apart. Then use a ladle to scoop up the juices and spoon them on top of each plate.
- To thicken the gravy: When you’re done cooking the roast if the gravy is not thick enough use a slotted spoon to remove the meat and peppers. Then mix together 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the gravy in the bottom of the Instant Pot. Turn the pot on sauté and let the gravy heat for an additional 5 minutes while it thickens.
Slow Cooker Instructions
- Place the chuck roast, beef broth, and pepperoncini juice into a slow cooker and top with the Ranch Seasoning Packet, Au Jus mix, butter, and pepperoncini. Omit the oil when using the slow cooker to prepare this recipe.
- Cook on low for up to 8 hours until the roast is fork tender and can be shredded using 2 forks.
Stovetop Instructions:
- Heat the oil in the bottom of a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chuck roast on each side until it has browned.
- Add the beef broth plus an additional cup of beef broth, the pepperoncini juice, Ranch seasoning packet, Au Jus mix, butter, and pepperoncini peppers.
- Bring the mixture to a boil, cover, and then reduce heat to low and continue to cook for about 3 hours or until the meat is fork tender and can be easily shredded using 2 forks.
