This succulent Instant Pot Mississippi Pot Roast recipe is savoury and melt-in-your-mouth tender. It's wonderful served with creamy mashed potatoes or rice; and the leftovers make excellent sandwiches. This recipe includes instructions for several cooking methods, as well as alternative ingredients for the usual Ranch seasoning and Au Jus packets.
Mississippi pot roast is unique as it is a combination of seasoning packets like gravy mix and Ranch seasoning mix, and pepperoncini peppers. The Pepperoncini peppers add some zing and heat from both the peppers and juice, making the roast savoury, meaty, and irresistible.
This roast recipe is easy to make as the ingredients simply go in a crock pot, Instant Pot, or oven, and roasts until it is fork-tender. The spicy and zesty combination of pepperoncini and Ranch seasoning makes this dish truly addictive. You can serve it with mashed potatoes, egg noodles, or rice, or if you are low carb, you can have mashed cauliflower or cauliflower rice instead.
Jump to:
Ingredients & Substitutions
Part of the appeal of this Mississippi Pot Roast recipe is how easy it is to make and how it only requires a few full-flavoured ingredients. Here is what you will need to make this succulent roast.
- beef roast - shoulder roast or chuck roast are recommended, but many beef roast cuts will cook similarly (some may just take longer to become tender enough to shred)
- salt and black pepper - optional and only recommended if not using packets
- oil - optional for searing
- ranch dressing mix - store-bought or homemade ranch seasoning
- au jus gravy mix - or beef bouillon + flour + Worcestershire sauce
- butter - cut in pieces
- pepperoncini peppers
- pepperoncini liquid
- beef broth - or water
See recipe card for quantities.
Instructions
The way to make this Mississippi pot roast recipe will vary depending on the method you choose. Here is how to make the Instant Pot Mississippi pot roast:
- Brown the roast in your pressure cooker with oil.
- Remove the roast with tongs and deglaze the bottom of the pot with the beef broth or water.
- Return the roast to pot and add remaining ingredients. Pressure cook on high for 60-80 minutes. Release pressure naturally for 15 mins.
- After releasing remaining pressure, pull the meat apart with 2 forks either inside the pot or on a serving platter. Pour the cooking liquid as a gravy over the shredded meat. Serve with mashed potatoes or steamed rice.
Hint: For the best flavour, brown the roast in the Instant Pot bowl, a Dutch oven, or skillet which will add depth to the sauce.
Variations
Beef roast recipes are a classic in many households for Sunday dinners, and this version is no different. However, if you decide you would like to change up this Mississippi Beef Roast recipe, here are some ideas for how you can vary it.
- Make it More Spicy - If you would like a spicier roast, feel free to add a few fresh hot peppers into the mixture along with the pepperoncini. Some chopped poblano or jalapenos are excellent if you don't want the heat to be over the top but you could add a couple hotter peppers in if you would like it to be extra spicy.
- Make a Pot Roast With Mexican Flavours - If you would like your roast to have more Mexican flavours, you can season the roast with spices like ground cumin, chili powder, garlic powder, oregano, and more, which will infuse with the other ingredients in the roast perfectly. At the end you could add a squeeze of lime and some chopped cilantro to brighten it up as well.
- Make it a Full Meal - Whether you have chosen to make your roast in the oven, Instant Pot, or slow cooker, you can add large chunks of potatoes, carrots, and other root vegetables towards the end of the roast cook time.
Storage
Leftover Mississippi Pot Roast is wonderful reheated and served over potatoes or rice or stuffed into bread for sandwiches. To store it in the fridge, place it in airtight containers for up to 3 to 4 days. However, if you would like to store it for longer, you can place it in freezer bags in the freezer for up to 3 months. Then, you can pull it out for a quick dinner at a future date when things are busier.
Top tip
Make sure you give the roast enough time to cook so that it pulls apart easily with two forks. You will have to adjust the cooking time of the roast according to the size of the roast you are starting with.
BEST INSTANT POT RECIPES eBook
Access ALL of my pressure cooker recipes in one convenient place
- - > Check it out HERE < - -
FAQ
Your roast might still be tough if it wasn't cooked long enough. If you feel your roast could use more time, simply place the lid on top and set it for some additional time. The cooking time for the roast will vary depending on its size and type of cut.
No, it doesn't need to be completely covered in liquid during cooking. Generally, half to three-quarters up the side of the roast is perfect when cooking it. However, if you would like to ensure it cooks more evenly, you can turn it over halfway during the cooking time if desired.
Both slow cooking and pressure cooking work well with beef, producing wonderfully tender results. However, there are some differences. If you need dinner faster, the pressure cooker is the ideal method as the meat will cook much more quickly than in the slow cooker. However, if you plan to be out during the day and want to have dinner ready for when you come home, the slow cooker may be more to your advantage. You can simply set it and forget it until you are ready to eat.
If you would like to use something other than au jus gravy mix in this Mississippi roast, you can replace it with a combination of beef bouillon cube + flour + Worcestershire sauce, brown gravy mix, or homemade au jus.
Your pot roast may be touch and chewy if it hasn't had a long enough time to cook. Simply allow it to cook longer until the beef is easy to pull apart with two forks.
Like other beef roasts, Mississippi pot roast is delicious with mashed potatoes or rice, and a side of fresh veggies. Consider having it with blanched green beans, roasted root vegetables, blanched asparagus, and more. The shredded roast meat is also great as a sandwich filling.
Related
Looking for other recipes like this? Try these:
Recipe
Mississippi Pot Roast Recipe
Equipment
- Pressure Cooker Dutch oven, or slow cooker
Ingredients
- 3-4 pound beef shoulder roast chuck roast
- salt and black pepper
- 1-2 tablespoons oil optional for searing
- 1 packet ranch dressing mix or 1.5 tablespoon homemade ranch seasoning; or combine 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried dill, 1 teaspoon parsley, ½ teaspoon chives, ½ teaspoon onion powder, ½ teaspoon garlic powder + optional 1.5 tablespoon buttermilk powder
- 1 packet au jus gravy mix or 1 beef bouillon cube/1.5 teaspoon powder + 2 tablespoon flour + 1 tablespoon Worcestershire sauce
- 4 tablespoons butter in pieces
- 6 pepperoncini peppers
- ¼ cup pepperoncini liquid
- 1.5 cups beef broth or water
Instructions
Instant Pot Method
- Lightly season the roast with salt and pepper. Optionally brown the roast first by selecting the Sauté setting on HIGH heat on your pressure cooker. Once hot, add 1 tablespoon oil. Add the roast and brown well from all sides. Add another tablespoon of oil if needed.
- Once browned, cancel the Sauté setting. Remove the roast with tongs and deglaze the bottom of the pot with 1.5 cups beef broth or water.
- Return the roast to the pot and sprinkle with the ranch seasoning and au jus gravy mix (or alternatives). Add the butter pieces and pepperoncini peppers on top. Pour the pepperoncini liquid around the roast.
- Close the lid and turn the pressure valve to sealing position. Cook on high pressure for 60 minutes (3lbs) to 80 minutes (4lbs). The pot will take about 5-10 minutes to pressurize before timer starts counting down.
- When the cook time is up, let the pressure release naturally for 15 minutes before quick releasing any remaining pressure.
- After pressure cooking pull the meat apart with 2 forks either inside the pot or on a serving platter. Pour the cooking liquid as a gravy over the shredded meat. Serve with mashed potatoes or steamed rice.
Slow Cooker Method
- Optionally, brown the roast on the stovetop in a deep skillet or inside a Dutch oven. Add the roast to your slow cooker together with the remaining ingredients.
- Close the lid and cook on high for 4 hours or on low for 8 hours.
Oven Method
- Optionally, brown the roast on the stovetop inside a Dutch oven while preheating your oven to 300°F/150°C. Then add the remaining ingredients.
- Close with a lid and roast in the oven for about 2.5 hours until the meat is tender and can be pulled apart with forks.
Nutrition
Pin for later:
Leave a Reply