This Instant Pot Mississippi Pot Roast is made with tender chuck roast and pepperoncini smothered in a thick flavorful gravy.
Once we started making this pot roast there was no doubt why it is such a cherished recipe. It’s savory in a way that a typical pot roast just doesn’t get, thanks to the acid in the pepperoncini. The beef practically melts in your mouth, much like this Beef Oxtail does.
Why You’ll Love It
- Easy Preparation: Minimal hands-on time so you can have a delicious meal without spending hours in the kitchen.
- Perfect Texture: The chuck roast becomes incredibly tender, melting in your mouth with each bite. The au jus gravy mix also infuses the roast with layers of savory and aromatic flavors.
- Suitable for Any Occasion: Whether you’re cooking for a casual family dinner or hosting a special gathering with friends, this Mississippi Pot Roast is sure to be a hit.
Helpful Tips
- Take the time to properly sear the meat before pressure cooking. This helps enhance the flavor and texture of the roast.
- If the gravy is not thick enough after pressure cooking, you can thicken it further using additional cornstarch slurry. Similarly, if the gravy is too thick, you can thin it out with additional beef broth.
- Use two forks to shred the cooked beef easily. If the meat is not tender enough to shred, it may need additional cooking time.
You Might Also Like
- Instant Pot Tortellini & Sausage Soup
- Instant Pot Sausage & Pepper Pasta
- Instant Pot Cheesy Ground Beef and Rice
Instant Pot Mississippi Pot Roast
This Instant Pot Mississippi Pot Roast is made with tender chuck roast and pepperoncini smothered in a thick flavorful gravy.
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Servings: 8 Servings
Calories: 367kcal
Ingredients
- 3 pound chuck roast cut into 3” chunks
- 1 tablespoon olive oil
- 3/4 cup low-sodium beef broth
- 1 packet au jus gravy mix
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 3 tablespoons butter
- 6-10 pepperoncini peppers
- 1/4 cup pepperoncini juice
- 1 tablespoon 15 ml cornstarch + 1 tablespoon cold water
Instructions
- Set the Instant Pot to “Sauté” mode and add the olive oil. Once the pot is hot, place the beef chunks in the Instant Pot and sear on all sides. Turn off sauté mode.
- Pour the beef broth into the pot and scrape any browned bits from the bottom of the pot.
- Sprinkle the au jus seasoning, garlic and onion powders over the beef.
- Place the butter on top of the beef and add the pepperoncini peppers and pepperoncini juice around the sides.
- Close and lock the lid. Set the vent to sealing. Pressure cook on high for 45 minutes.
- When the pressure cook time is up, do a 15-minute pressure release then release remaining pressure.
- Transfer the beef to a bowl and shred it with two forks. Chop the pepperoncini peppers if desired.
- Bring the sauce in the pot to a low boil using the sauté setting. Mix the cornstarch and water. Add it to the pot and boil until thickened.
- Transfer the shredded beef and peppers back to the pot and stir into the gravy.
- Serve over noodles, rice or mashed potatoes.
Nutrition
Calories: 367kcal | Carbohydrates: 1g | Protein: 33g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 215mg | Potassium: 644mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 179IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 4mg
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.