Instant Pot Mississippi Pot Roast
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.
Servings 6 servings
Calories 620kcal
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
- Cut the chuck roast into 4 evenly sized pieces.
- 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.
- 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.
- Place the lid on the Instant Pot and set the valve to sealing.
- Cook on high pressure for 60 minutes. Let pressure release naturally for 15 minutes before doing a quick release of any remaining pressure.
- Remove the roast to a serving platter and drizzle with the juices from the pot.
- Serve hot.
Video
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
Serving: 1 | Calories: 620kcal | Carbohydrates: 6g | Protein: 58g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 190mg | Sodium: 1618mg | Fiber: 1g | Sugar: 3g | Net Carbs: 5g