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Instant Pot Mississippi Pot Roast

Mississippi Pot Roast in Instant Pot.

This Mississippi Pot Roast turns out so tender and flavorful, all with just 5 ingredients. The dish isn't spicy, but it does have a little bit of kick and tang from the pepperoncini peppers.

This Mississippi Pot Roast turns out so tender and flavorful, all with just 5 ingredients. The dish isn't spicy, but it does have a little bit of kick and tang from the pepperoncini peppers.

Yield 6 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 3 pounds chuck roast
  • 2 tablespoons vegetable oil
  • ½ cup beef broth
  • 16 ounces jarred pepperoncini
  • 1 packet dry Au Jus Gravy
  • 1 packet dry ranch seasoning mix

Instructions

  1. Cut the chuck roast into 4 evenly sized pieces. 
  2. Set the Instant Pot to saute and heat the oil until shimmering. Add the beef, 2 pieces at a time, and brown on each side. 
  3. Place all of the beef in the pot, along with the beef broth, jar of pepperoncini (juice and peppers), au jus mix, and ranch seasoning. Stir to combine. 
  4. Place the lid on the Instant Pot and set the valve to sealing. 
  5. Cook on high pressure for 60 minutes. Let pressure release naturally for 15 minutes before doing a quick release of any remaining pressure.
  6. Remove the roast to a serving platter and drizzle with the juices from the pot.
  7. Serve hot. 

Notes

This dish really isn't spicy, but it does have a tangy, peppery kick without really being hot. If you're worried about it you can reduce the amount of pepperoncini and juice by half.

We didn't measure the serving size by volume. We just portioned the meal out into 6 servings. We find that chuck roast shrinks quite a bit and 3 pounds of meat is about right for 6 hearty servings.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 620Total Fat: 41gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 23gCholesterol: 190mgSodium: 1618mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 3gProtein: 58g

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