Can I make this without an Instant Pot?

Yes! Sear the roast in a skillet, then toss everything in a slow cooker. Cook on low for 8–9 hours or high for 5–6 hours until tender.

Do I have to use pepperoncini? Is it spicy?

Nope! Pepperoncini add tang, not a ton of heat. You can use fewer peppers (or just some of the juice) for less zing. Not a fan? Try banana peppers, or just use extra broth and a splash of apple cider vinegar for tang.

What’s the best beef cut for Mississippi Pot Roast?

Chuck roast is classic because it gets super tender, but brisket, tri-tip, or even pork shoulder work well.

My sauce is too thin! How do I thicken it?

Mix a tablespoon of cornstarch with 2 tablespoons of cold water, stir into the hot sauce, and let it bubble for a few minutes to thicken.

Mississippi Pot Roast Instant Pot

Description

Fork-tender beef, savory tangy juices, and ranch goodness all come together in this effortless Mississippi Pot Roast made in the Instant Pot—perfect for cozy, busy weeknights.

Ingredients

Scale

2 Tbsp canola oil
3 lbs boneless beef chuck roast, trimmed
1 ½ tsp kosher salt
1 tsp black pepper
2 medium red onions, quartered
3 garlic cloves, minced
1 cup jarred pepperoncini peppers
2 Tbsp liquid from pepperoncini jar
¼ cup beef broth
2 Tbsp unsalted butter
1 (1-oz.) packet ranch dressing mix
1 Tbsp chopped fresh dill (optional)
1 Tbsp chopped fresh chives (optional)

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Instructions

Pat roast dry. Season all sides with salt and pepper.
Add oil to the hot Instant Pot. Brown the roast on all sides (about 10 minutes total). Remove roast and set aside.
Add onions and garlic to the pot. Sauté for 2 minutes, scraping up the browned bits.
Press “cancel.” Return roast to the pot. Add pepperoncini, pepper brine, beef broth, butter, and ranch seasoning.
Lock the lid. Set to “manual/pressure cook” on high for 55 minutes. (It takes about 8–10 minutes to come up to pressure.)
Let pressure release naturally (about 10–12 minutes). Remove the lid.
Transfer roast to a platter. Stir any remaining pepper brine into the juices in the pot.
Shred roast with forks. Spoon onions, peppers, and juices over the top. Sprinkle with fresh herbs if using.

Notes

To thicken the sauce, stir in a cornstarch slurry at the end. Leftovers store well and flavors improve overnight. Great over mashed potatoes, egg noodles, or in hoagie buns.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dinner
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 510
Sugar: 2g
Sodium: 820mg
Fat: 35g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 4g
Fiber: 1g
Protein: 40g
Cholesterol: 130mg