Description
This Instant Pot Mississippi Pot Roast is a savory and tender beef dish made with a flavorful combination of ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. Cooked quickly under pressure, this roast is juicy and infused with rich, bold flavors, perfect for an easy, comforting meal.
Ingredients
Scale
Meat and Seasoning
- 3–4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon ground pepper
Vegetables and Liquids
- 1 large yellow onion, diced
- 1 cup beef broth
- 5–6 pepperoncini peppers and ¼ cup of its juice
Seasoning Mixes and Butter
- 1 (1 oz) packet of Ranch Dressing Mix (approximately 1 ½ tablespoon)
- 1 (1 oz) packet of Au Jus Gravy Mix (approximately 1 ½ tablespoon)
- 4 tablespoons unsalted butter
For Thickening
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the Roast: Season the beef chuck roast with ground pepper. This helps enhance the natural flavor of the meat before cooking.
- Sear the Meat: Turn on the Instant Pot to the sauté setting, add olive oil, and sear the roast on all sides until browned. This step locks in juices and adds depth of flavor.
- Add Aromatics and Liquids: Remove the roast and sauté the diced yellow onion in the pot until translucent. Pour in 1 cup beef broth to deglaze the pot, scraping up any browned bits from the bottom for added flavor.
- Add Seasoning and Roast: Return the roast to the pot. Sprinkle with ranch dressing mix and au jus gravy mix. Place 4 tablespoons of unsalted butter on top of the roast and add pepperoncini peppers along with their juice around the meat.
- Pressure Cook the Roast: Secure the lid on the Instant Pot and set it to pressure cook on high for 60 minutes. Once complete, allow natural pressure release for 15 minutes, then manually release the remaining pressure.
- Thicken the Sauce: Remove the roast and keep warm. Mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry. Turn the Instant Pot to sauté mode, stir in the slurry, and cook until the sauce thickens to desired consistency, about 2-3 minutes.
- Serve: Slice or shred the roast and spoon the thickened sauce over it. Serve with your favorite sides such as mashed potatoes or vegetables.
Notes
- For best results, use a well-marbled chuck roast to ensure tenderness.
- Adjust pepperoncini peppers and juice to taste for desired tanginess and spice.
- Natural pressure release helps keep the meat moist and tender.
- You can substitute beef broth with water and beef bouillon if necessary.
- If you prefer a thicker gravy, add additional cornstarch slurry incrementally.
- Store leftovers in an airtight container and refrigerate up to 4 days or freeze for longer storage.
Keywords: Mississippi pot roast, Instant Pot recipes, beef chuck roast, pressure cooker roast, easy dinner, comfort food