You’ll go mad for this tender and juicy Mississippi Pot Roast. Ranch and pepperoncini bring incredible flavor, while the Instant Pot makes this one of the easiest pot roast recipes you’ll ever make!
AN EASY MISSISSIPPI POT ROAST RECIPE
I know you know about pot roast. It’s a staple comfort food in most homes. Pot roast requires very little prep time and, for the most part, can be left on its own to cook while you focus on any number of other things. It serves a large number of people, is hearty, and perfect for any family gathering.
You might be thinking, “Pot Roast can’t get any easier or more delicious”.
And I say, “Hold my Au Jus – it’s time to try this Mississippi Pot Roast”
What is Mississippi Pot Roast?
So, you know what a pot roast is – but what exactly is a Mississippi pot roast.
Oh, let me tell you!
It is traditionally a chuck roast, slow cooked with just 4 other ingredients – ranch, Au Jus, peperoncini, and butter. Now, I’m not sure why those ingredients scream “Mississippi”, but I didn’t name it – I just make it and eat it.
You can, of course, choose a different cut of meat than a chuck roast. And, for this recipe, instead of slow roasting in the oven or a crock pot, I’ll be cooking it all up in super speed in my Instant Pot!
WHY MAKE THIS RECIPE IN THE INSTANT POT?
Making a pot roast can be an all day affair. Cooking a large chuck roast in your oven or crock pot until it is tender and falling apart can take you up to six hours. This is one reason why a traditional roast dinner is often reserved for Sundays. Because, let’s be real – who has time to spend 6 hours on dinner on a weekday?!?
Did someone say Instant Pot?
Now, this recipe might seem on the long side, even for an Instant Pot – at about 1.5 hours total. But, compared to 6 hours, 1.5 hours sounds like a breeze. It’s also totally manageable on a weeknight.
So, why make Mississippi Pot Roast in your Instant Pot? Um, so you can eat it sooner!
As we’ve discussed, what makes this pot roast uniquely a Mississippi pot roast is the ranch and pepperoncini which totally pack a flavor punch you’ll just love.
Here’s everything you’ll need for this tender Mississippi Pot Roast:
- vegetable oil
- Chuck Roast
- low Sodium Beef Broth
- pepperoncini juice
- dry Ranch seasoning mix packet
- Au Jus gravy mix packet
That’s it! Just a handful of ingredients and your handy Instant Pot.
How to Make Mississippi Pot Roast in the Instant Pot
- Prep: Press the SAUTE button on your Instant Pot and get the vegetable oil heated up.
- Cut your chuck roast into 3 to 4 even chunks so it will fit more easily into your Instant Pot.
- Saute: Add the meat to the hot oil and saute it for 5 minutes. Flip it over and continue to cook for 5 more minutes. Add more oil, if needed.
- Remove the meat from the Instant Pot and set it aside.
- Slowly add your beef broth to the Instant Pot. Stir the broth and loosen up all the browned bits from the bottom of the pot. Whisk in pepperoncini juice.
- Transfer the meat back into the Instant Pot
- Sprinkle the meat with the ranch seasoning mix and the gravy mix. Add pepperoncinis and butter.
- Turn off the SAUTE mode.
- Pressure Cook: Close the Instant Pot with the lid and set the steam release knob to the sealing position.
- Press the MANUAL button (or pressure cook button) and set to 60 minutes HIGH PRESSURE.
- When the cooking cycle ends, do a Natural Pressure Release for 15 minutes.
- Turn off the pot and release remaining pressure by turning the knob to the venting position.
- When the pin drops, you can open the lid.
- Serve: Remove pot roast from the Instant Pot and serve with the juices.
For a Thick Gravy: If you want to thicken the juices, you can whisk together 2 tablespoons of cornstarch with ¼ cup cold water. Select the saute setting on the IP and bring the juices to a boil. Whisk in the cornstarch mixture and cook for 2 minutes, stirring frequently, until slightly thickened.
If the mixture gets too thick, add more liquid (beef broth or water) until it reaches a desired consistency.
Tips for the Best Mississippi Pot Roast
Mississippi Pot Roast is already next level and simple, but, these tips will really keep it that way.
- Be careful not to overcook your meat. This will ensure it’s juicy and tender, not dried out.
- Opt for a packet of Au Jus gravy. This is NOT the same as brown gravy. The texture and consistency will be different.
- You can serve your roast with the pepperoncini on the side but make sure you don’t shred them into the roast.
Now, we all know meat and potatoes are a match made in heaven – or is it Mississippi?
- I serve my Mississippi pot roast over mashed potatoes. Spoon that sauce right over it all and call it a day.
- If you don’t love mashed potatoes, you can serve it the same way over mashed cauliflower, rice or riced cauliflower, instead.
- I also love my Mississippi pot roast served with a side of roasted potatoes and/or roasted carrots.
Ideas for Using Leftovers
- I think I like this Mississippi pot roast better as leftovers. Stay with me here, I haven’t lost it, I swear. As it sits overnight, the juices have a chance to blend together and I’m telling you – it is even better simply reheated on day two!
- Can you say French Dip Sandwich? You’ll also catch me reheating the meat, layering it on a roll with horseradish and provolone cheese and dipping it into that incredible buttery Au Jus goodness.
- Here’s another idea – cut your leftovers into chunks and simmer it in broth with root veggies for a hearty soup. 🍲
- Or, I suggest shredding the beef and using it in tacos or burritos.
How to Store Leftovers
- You can store your leftovers in your refrigerator in an airtight container for about 3-5 days.
- You can also freeze it, juices and all, in a freezer safe, airtight container. Including the juices right in the container will keep the meat from drying out. It will stay in the freezer for about 2-4 months. Remember to label the container with the date it was frozen!
More Pot Roast Recipes
Tools Used In This Recipe
You’ll go mad for this tender and juicy Mississippi Pot Roast. Ranch and pepperoncini bring incredible flavor and the Instant Pot has it on the table in no time at all!
Press “SAUTE” on the Instant Pot and heat up the vegetable oil.
Add meat to the hot oil and cook for 5 minutes.
Flip it over and continue to cook for 5 more minutes. Add more oil, if needed.
Remove meat from the Instant Pot and set aside.
Slowly add beef broth to the IP; stir to loosen up all the browned bits from the bottom of the pot.
Whisk in pepperoncini juice.
Transfer meat back into the IP.
Sprinkle ranch seasoning mix and the gravy mix over the meat.
Add pepperoncinis and butter.
Turn off the saute mode.
Close IP with the lid and set the steam release knob to Sealing position.
Press the Manual button (or pressure cook button) and set to 60 minutes HIGH PRESSURE.
When the cooking cycle ends, do a Natural Pressure Release for 15 minutes.
Turn off the pot and release remaining pressure by turning knob to the venting position.
When the pin drops, open the lid.
Remove pot roast from the IP; let rest 10 minutes before cutting.
Serve pot roast with juices. See recipe notes below*
- Optional: If you want to thicken the juices, in a small bowl whisk together 2 tablespoons cornstarch with ¼ cup cold water.
- Select the saute setting on the IP and bring juices to a boil.
- Whisk in the cornstarch mixture and cook for 2 minutes, stirring frequently, until slightly thickened.
- If mixture gets too thick, add more liquid (beef broth or water) to reach desired consistency.