Instant Pot Mississippi Pot Roast’s unique flavor comes 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.
What is Mississippi Pot Roast?
This unique pot roast is loaded with brilliant green pepperoncini peppers in a tangy au just gravy. Though there are peppers mixed in, this roast isn’t spicy at all and has hints of a ranch seasoning cooked in.
Best of all this is a pressure cooker recipe, which means you don’t need to wait all day for it to be done. This Mississippi pot roast is a perfect weeknight meal. Can you make this recipe on the stove or in a slow cooker? Absolutely, and I provide instructions in the recipe card below.
Mississippi Pot Roast Ingredients
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. Conversely, you can always use brisket or round if you can’t find any chuck.
To make this Mississippi pot roast you will need the following ingredients:
- Vegetable Oil
- Chuck Roast
- Beef Broth
- Pepperoncini Juice
- Ranch Seasoning Mix
- Au Jus Gravy Mix Packet
How to Make Instant Pot Mississippi Pot Roast
- 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’s 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.
- Rest: let sit for 10 minutes before slicing or pulling it apart.
Can I use brown gravy instead of au jus gravy?
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.
Why is my roast tough?
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.
Tips for Making Mississippi Pot Roast
- The best cut of meat for this recipe is chuck roast.
- To thicken the gravy: mix together 2 tablespoons of cornstarch with 1/4 cup of cold water.
- When removing the meat after cooking carefully take it out of the Instant Pot so the pepperoncini’s don’t fall apart.
- Pressure Cooker
- Wooden Spatula
- Measuring Cups and Spoons
- 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
- 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.