I used to think pot roast was this fancy Sunday dinner that took all day to make. My mom would start it in the morning, and by evening, the whole house smelled amazing. But between work and the kids’ soccer games, who has time for that?
That’s where the Instant Pot comes in. This Mississippi pot roast gives you all those same fall-apart tender flavors in just a fraction of the time. No babysitting required, and you’ll still get that same cozy dinner feeling—even on a busy weeknight.
Why You’ll Love This Mississippi Pot Roast
- Set-it-and-forget-it convenience – The Instant Pot does all the heavy lifting, turning tough chuck roast into fall-apart tender meat in just over an hour.
- Simple pantry ingredients – You probably already have most of these ingredients at home, including those handy seasoning packets that pack tons of flavor.
- Rich, tangy flavor – The combination of ranch, au jus, and pepperoncini creates this amazing savory-tangy taste that’s become a family favorite across the country.
- Perfect for busy weeknights – With minimal prep work and hands-off cooking, you can have a satisfying dinner ready in under two hours, even on your busiest days.
- Great for meal prep – This recipe makes plenty of leftovers that taste even better the next day, perfect for sandwiches or serving over rice or mashed potatoes.
What Kind of Beef Should I Use?
Chuck roast is definitely your best bet for this recipe, and it’s what I always reach for when making Mississippi pot roast. This cut has just the right amount of marbling and connective tissue that breaks down beautifully during the pressure cooking process, giving you that fall-apart tender texture everyone loves. You could also use other tough cuts like bottom round or shoulder roast, but chuck roast tends to be the most forgiving and flavorful option. When shopping, look for a roast that’s well-marbled with white streaks of fat running through it – this is what will keep your meat moist and add all that rich flavor as it cooks.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Chuck roast: Chuck roast is really the best choice here since it breaks down beautifully during pressure cooking. You could try bottom round or shoulder roast, but chuck gives you the most tender, shreddable results.
- Ranch dressing mix: If you don’t have a packet, mix together 1 tablespoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried parsley, and ½ teaspoon salt.
- Au jus gravy mix: You can substitute with another packet of ranch mix, or make your own with 1 tablespoon beef bouillon powder, 1 teaspoon onion powder, and ½ teaspoon garlic powder.
- Pepperoncini peppers: Banana peppers work as a milder substitute, or try pickled jalapeños if you want more heat. The tangy juice is important for flavor, so don’t skip that part.
- Beef broth: Chicken broth works in a pinch, or you can dissolve a beef bouillon cube in 1 cup of hot water.
- Cornstarch: For thickening the gravy, you can use flour instead – just mix 2 tablespoons flour with 2 tablespoons cold water.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with Mississippi pot roast is skipping the searing step, which creates a flavorless, gray piece of meat – take the extra few minutes to brown all sides of your chuck roast in the Instant Pot using the sauté function for better flavor and color.
Another common error is using too much liquid, since the Instant Pot traps steam and the roast will release its own juices during cooking – stick to just one cup of beef broth to avoid a watery result.
Don’t forget to let the pressure release naturally for at least 15 minutes before doing a quick release, as this prevents the meat from becoming tough and stringy.
Finally, if your gravy seems thin after cooking, mix that cornstarch with cold water first to create a slurry before stirring it in, which prevents lumpy gravy and gives you the perfect consistency.
What to Serve With Mississippi Pot Roast?
This tender, flavorful pot roast is perfect served over creamy mashed potatoes or buttery egg noodles to soak up all that amazing gravy. I love pairing it with some roasted vegetables like carrots, green beans, or Brussels sprouts to balance out the richness of the meat. A simple side salad with ranch dressing (to play up those ranch flavors!) or some crusty dinner rolls for dipping work great too. You could also serve it over rice or with baked sweet potatoes if you want to switch things up from the usual potato sides.
Storage Instructions
Refrigerate: This pot roast gets even better the next day! Store your leftovers in the fridge for up to 4 days in an airtight container with all that delicious gravy. The flavors really have time to meld together, making it perfect for meal prep or easy weeknight dinners.
Freeze: You can freeze portions of this pot roast in freezer-safe containers or bags for up to 3 months. I like to freeze it in family-sized portions with the gravy, so you have a complete meal ready to go. Just make sure to leave a little room at the top for expansion.
Reheat: Warm up your pot roast gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave on medium power, stirring every minute or so. If the gravy seems too thick after reheating, just add a splash of beef broth to loosen it up.
| Preparation Time | 15-20 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 85-100 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3100-3700
- Protein: 260-320 g
- Fat: 220-260 g
- Carbohydrates: 18-30 g
Ingredients
For the beef roast:
- 3 to 4 lb chuck roast
- 1 tbsp olive oil
- 1 tsp ground black pepper
- 1 large yellow onion, diced
- 1 cup beef broth
For seasoning:
- 1 packet (1 oz) ranch dressing powder (about 1 1/2 tbsp)
- 1 packet (1 oz) au jus gravy powder (about 1 1/2 tbsp)
For finishing:
- 4 tbsp unsalted butter
- 5 to 6 pepperoncini peppers
- 1/4 cup pepperoncini brine
For thickening:
- 1 tbsp cornstarch
- 1 tbsp water
Step 1: Season the Chuck Roast
- 3 to 4 lb chuck roast
- 1 tsp ground black pepper
Generously season both sides of the chuck roast with ground black pepper.
Make sure the seasoning is evenly distributed to enhance the flavor of the meat throughout cooking.
Step 2: Sear the Chuck Roast
- 1 tbsp olive oil
- seasoned chuck roast from Step 1
Set the Instant Pot to ‘Sauté’ mode.
Once hot, add olive oil to the pot.
Sear the seasoned chuck roast for about 3 minutes per side until golden brown.
This step helps develop a rich, savory crust on the beef.
If you choose to skip searing for convenience, simply add an extra 2-3 minutes to the pressure cooking time.
Remove the seared roast and set aside.
Step 3: Sauté the Onion and Deglaze
- 1 large yellow onion, diced
- 1 cup beef broth
Add the diced yellow onion to the still-hot pot and sauté for about 2 minutes, stirring occasionally, until the onion is tender.
Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot; this step helps prevent the ‘burn’ warning during pressure cooking and adds depth to the flavor.
I like to spend an extra minute deglazing to ensure the gravy will be extra tasty.
Step 4: Layer and Assemble Ingredients
- seared chuck roast from Step 2
- ranch dressing powder (about 1 1/2 tbsp)
- au jus gravy powder (about 1 1/2 tbsp)
- 4 tbsp unsalted butter
- 5 to 6 pepperoncini peppers
- 1/4 cup pepperoncini brine
Return the seared chuck roast from Step 2 to the Instant Pot, placing it on top of the softened onions and broth.
Sprinkle the ranch dressing powder and au jus gravy powder evenly over the roast.
Add the unsalted butter in several pieces over the top.
Arrange the pepperoncini peppers on and around the roast, then pour the pepperoncini brine over everything for an extra tangy kick.
Step 5: Pressure Cook the Roast
Secure the Instant Pot lid and ensure the pressure release valve is set to ‘Sealing.’ Press the ‘Pressure Cook/Manual’ button and set the timer to High Pressure for 60 minutes (for a 3 lb roast) or 70 minutes (for a 4 lb roast).
The roast will become wonderfully tender during this time.
Step 6: Natural Release and Thicken the Gravy
- 1 tbsp cornstarch
- 1 tbsp water
Allow the Instant Pot to naturally release pressure for 10-15 minutes after cooking; wait until the pressure pin drops before carefully opening the lid.
Remove the beef and set aside.
In a small bowl, mix cornstarch and water to make a slurry.
Set the Instant Pot to ‘Sauté’ and whisk in the slurry, letting it simmer for 1-2 minutes until the gravy thickens.
For an extra glossy sauce, I sometimes add a small pat of butter after thickening.
Step 7: Shred and Serve
Shred the cooked beef using two forks, then drizzle it with the luscious gravy.
Serve immediately with your favorite side dishes for a comforting and hearty meal.
Tasty Instant Pot Mississippi Pot Roast
Ingredients
For the beef roast:
- 3 to 4 lb chuck roast
- 1 tbsp olive oil
- 1 tsp ground black pepper
- 1 large yellow onion, diced
- 1 cup beef broth
For seasoning:
- 1 packet (1 oz) ranch dressing powder (about 1 1/2 tbsp)
- 1 packet (1 oz) au jus gravy powder (about 1 1/2 tbsp)
For finishing:
- 4 tbsp unsalted butter
- 5 to 6 pepperoncini peppers
- 1/4 cup pepperoncini brine
For thickening:
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Generously season both sides of the chuck roast with ground black pepper. Make sure the seasoning is evenly distributed to enhance the flavor of the meat throughout cooking.
- Set the Instant Pot to 'Sauté' mode. Once hot, add olive oil to the pot. Sear the seasoned chuck roast for about 3 minutes per side until golden brown. This step helps develop a rich, savory crust on the beef. If you choose to skip searing for convenience, simply add an extra 2-3 minutes to the pressure cooking time. Remove the seared roast and set aside.
- Add the diced yellow onion to the still-hot pot and sauté for about 2 minutes, stirring occasionally, until the onion is tender. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot; this step helps prevent the 'burn' warning during pressure cooking and adds depth to the flavor. I like to spend an extra minute deglazing to ensure the gravy will be extra tasty.
- Return the seared chuck roast from Step 2 to the Instant Pot, placing it on top of the softened onions and broth. Sprinkle the ranch dressing powder and au jus gravy powder evenly over the roast. Add the unsalted butter in several pieces over the top. Arrange the pepperoncini peppers on and around the roast, then pour the pepperoncini brine over everything for an extra tangy kick.
- Secure the Instant Pot lid and ensure the pressure release valve is set to 'Sealing.' Press the 'Pressure Cook/Manual' button and set the timer to High Pressure for 60 minutes (for a 3 lb roast) or 70 minutes (for a 4 lb roast). The roast will become wonderfully tender during this time.
- Allow the Instant Pot to naturally release pressure for 10-15 minutes after cooking; wait until the pressure pin drops before carefully opening the lid. Remove the beef and set aside. In a small bowl, mix cornstarch and water to make a slurry. Set the Instant Pot to 'Sauté' and whisk in the slurry, letting it simmer for 1-2 minutes until the gravy thickens. For an extra glossy sauce, I sometimes add a small pat of butter after thickening.
- Shred the cooked beef using two forks, then drizzle it with the luscious gravy. Serve immediately with your favorite side dishes for a comforting and hearty meal.