Foolproof Instant Pot Mississippi Roast
Experience a culinary paradox with this incredibly easy Instant Pot Mississippi Roast. A few simple pantry staples—ranch seasoning, au jus mix, butter, and pepperoncini—transform a standard chuck roast into a profoundly tender, fall-apart meal. The resulting savory, tangy, and buttery sauce is utterly addictive, delivering slow-cooked flavor in a fraction of the time.
Equipment
- Instant Pot (6-quart or larger)
- Paper towels
- Cutting board
- Plate
- Wooden spoon or spatula
- Measuring cups and spoons
- Two forks (for shredding)
Ingredients
- 2 tablespoons olive oil or avocado oil
- Salt and black pepper, to taste
- 8-12 whole pepperoncini peppers
- ½ cup pepperoncini juice from the jar
- ½ cup beef broth
Instructions
- Pat the chuck roast completely dry with paper towels and season generously on all sides with salt and pepper.
- Set the Instant Pot to 'Sauté' on high. Once hot, add the oil. Carefully place the roast in the pot and sear for 4-5 minutes per side, until a rich, brown crust forms. Remove the roast to a plate.
- Pour the beef broth into the hot pot. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. This deglazing step is crucial for flavor and preventing a 'Burn' notice. Turn off the 'Sauté' function.
- Place the seared roast back into the pot. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top. Place the entire stick of butter on top of the seasonings. Scatter the pepperoncini peppers around the roast and pour in the pepperoncini juice. Do not stir.
- Secure the lid, set the steam release valve to 'Sealing'. Select 'Pressure Cook' or 'Manual' and cook on high pressure for 60-75 minutes (60 for a 3lb roast, 75 for a 4lb roast).
- Once the cooking time is complete, allow the pressure to release naturally for at least 15 minutes. This is key for tender meat. After 15 minutes, carefully turn the valve to 'Venting' to release any remaining steam.
- Carefully remove the lid. The roast will be fall-apart tender. Shred the beef with two forks, either directly in the pot or on a cutting board. Stir the shredded meat into the rich gravy and serve hot.
Notes
Tips for Success:
- Do not skip searing the roast; it builds a crucial flavor foundation.
- Avoid adding extra liquid, as the roast releases its own juices, and too much will dilute the gravy.
- Use a chuck roast for the best fall-apart texture; leaner cuts can become tough. Ingredient Substitutions:
- Beef: Rump roast or bottom round can be used, but may be less tender.
- Au Jus Mix: A packet of dry onion soup mix is a great substitute.
- Ranch Mix: Make your own with dried dill, parsley, chives, garlic powder, and onion powder.
- Peppers: Use banana peppers for a similar tang without the heat. Serving Suggestions:
- Serve over creamy mashed potatoes, buttered egg noodles, or white rice to soak up the gravy.
- For a low-carb option, serve with cauliflower mash or zucchini noodles.
- The shredded meat is excellent for sandwiches on brioche buns, tacos, or nachos.
- Do not skip searing the roast; it builds a crucial flavor foundation.
- Avoid adding extra liquid, as the roast releases its own juices, and too much will dilute the gravy.
- Use a chuck roast for the best fall-apart texture; leaner cuts can become tough. Ingredient Substitutions:
- Beef: Rump roast or bottom round can be used, but may be less tender.
- Au Jus Mix: A packet of dry onion soup mix is a great substitute.
- Ranch Mix: Make your own with dried dill, parsley, chives, garlic powder, and onion powder.
- Peppers: Use banana peppers for a similar tang without the heat. Serving Suggestions:
- Serve over creamy mashed potatoes, buttered egg noodles, or white rice to soak up the gravy.
- For a low-carb option, serve with cauliflower mash or zucchini noodles.
- The shredded meat is excellent for sandwiches on brioche buns, tacos, or nachos.