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Instant Pot Mississippi Pot Roast

If you haven't tried Mississippi Pot Roast yet, you're in for a real treat! This savory, slightly tangy, incredibly tender pot roast has become a weeknight staple in so many homes, and for good reason. Just a handful of simple ingredients transform into the most flavorful, fall-apart beef that's perfect over mashed potatoes or egg noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3-4 pound beef chuck roast
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • 1/2 cup unsalted butter
  • 5-6 pepperoncini peppers
  • 1/2 cup beef broth
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil

Method
 

  1. Pat the chuck roast dry with paper towels and season generously with black pepper.
  2. Set your Instant Pot to Sauté mode and add the vegetable oil. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
  3. Pour the beef broth into the pot and scrape up any browned bits from the bottom.
  4. Return the roast to the pot. Sprinkle the ranch seasoning and au jus mix evenly over the top of the roast.
  5. Place the butter on top of the roast and arrange the pepperoncini peppers around it.
  6. Close the lid and set the valve to Sealing. Cook on High Pressure for 60 minutes.
  7. When cooking is complete, allow for a natural release for 15 minutes, then quick release any remaining pressure.
  8. Remove the roast and shred with two forks. Return the shredded meat to the pot and stir to coat with the flavorful gravy. Serve over mashed potatoes, rice, or egg noodles.