Instant Pot Mississippi Pot Roast
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The most amazing pot roast ever! Made in the IP in just a fraction of the time. So juicy and melt-in-your-mouth tender!
I have never had a pot roast that I didn’t like. And this is no exception.
Now it’s definitely not your grandma’s traditional pot roast as it is made with some very unconventional ingredients like pepperoncini and dry onion soup mix. But fear not because this pot roast will blow. your. mind.
And with the help of the pressure cooker, this is made in just a fraction of the time.
Not only that, the meat is cooked so perfectly. Melt-in-your-mouth tender, literally falling apart with the most heavenly gravy – slightly spicy, tangy and savory. It’s also perfect as a low-carb meal if you want to serve this with cauliflower rice and an assortment of vegetables.
But honestly, I serve the meat as is with all the gravy, a glass of wine and all the crusty bread.
There’s just no wrong way to serve this.
Instant Pot Mississippi Pot Roast
Ingredients
- 1 tablespoon canola oil
- 4 to 4 ½ pound boneless chuck roast, excess fat trimmed and cut into 6 pieces
- 1 cup beef stock
- 6-8 jarred pepperoncini salad peppers, plus 1/4 cup liquid from jar
- 1 (1-ounce) package dry onion soup mix
- 2 tablespoons dried parsley flakes
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 3 tablespoons cornstarch
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
- Stir in beef stock, scraping any browned bits from the bottom of the pot.
- Stir in pepperoncini salad peppers and liquid, dry onion soup mix, parsley flakes, chives, dill, onion powder, garlic powder and pepper. Return beef to the pot.
- Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
- Remove beef from the Instant Pot®; shred, using two forks.
- In a small bowl, whisk together cornstarch and 3 tablespoons cold water; set aside.
- Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 3-5 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
- Serve beef with juices immediately.
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that looks good
Amazing! So simple and quick
I have made this several times and its always a hit! The peppers make it a little spicy for some people, but still delicious!!
Another hit! I prepared this recipe for dinner for my family and everyone enjoyed it. Definitely making this one again! Don’t skip the gravy! Thank you Chungah!
Hi Chungah, can I substitute a beef eye of round roast?
I did this tonight for dinner with mashed potatoes. The store was out of whole pepperoncinis so I used hot rings and just sort of estimated how many rings would make a single pepper. I also salted the beef while it was browning, but those were my only adjustments. It was SO GOOD! Not spicy just a nice acidic zing. Even the picky kids liked it. Definitely will make again!
So TENDER! So FLAVORFUL! So EASY! I am SO impressed with this pot roast. I loved it and thought the flavor was good and the tenderness definitely there. I followed the recipe exactly and all the flavors blended together like family. It is also versatile because you can put it over mashed potatoes, rice, or use bread to make sandwiches,, or as Chungah said, sop up the gravy ~ there is plenty of gravy. So delish.
I made this tonight and omg it was delicious! I only used half the dill as I’ve never used it before otherwise I followed as exact. The gravy was delicious and I served with some dinner rolls, mashed potatoes and sweet corn. First time for the little peppers also. It just gave it a hint of heat but not overwhelming. Husband loved it and said to please fix it again sometime.
Love your recipes! Can you provide slow cooker instructions for this recipe? Thx
So delicious, simple and quick! This has become our go to Sunday meal because it can easily be made after church and tastes like a good old fashion Sunday dinner. I followed the recipe as it was written and wouldn’t change a thing. This one is a keeper!
This is so delicious! I’ve made it twice now. I swear all your recipes are genius!
Not my favorite. Very tangy from the peppers. I probably quick released instead of natural release. I love your pot roast with wine better. Thanks for all the recipes.
This had kick! My husband and I really enjoyed it. It was too spicy for my daughter so she had some leftover pork. We had it over mashed potatoes and it was great. The fact is really delicious.
Sorry the gravy is delicious.
I made this in a Crockpot (slow cooker) and it came it out great.
I love a Mississippi pot roast but haven’t tried it in the IP yet. So looking forward to trying this out!!
Much better than the one made with ranch seasoning. I thought the original to be WAY too salty for my taste. This one still has all that savory, umami, tangy loveliness but is a lot more palatable. And I appreciate that the butter is omitted (though I am sure those who make this recipe are not necessarily looking for healthy eating recipes! Haha) Great for the occasional treat!
OMG! This was absolutely delicious. My husband, whose best compliment is, “It’s alright” actually said, “This is delicious!” That’s high praise from him. Seriously, this was the juiciest meat with the best flavor (I think it’s the onion soup mix) that we’ve had in quite some time. Comfort food to the max, and very easy to prepare. Thanks for such a great recipe!
Made this tonight and it was amazing! Followed the recipe as stated with no modifications. Great flavor profile, not heavy and super tasty. A must in the meal rotation!
This is now my favourite. Dish. Spicy and delicious
Ohhhh my gosh. This was freaking good. The most tender, flavorful chuck roast I have ever made. At first I was skeptical about the peppers, but they give it so much flavorful. So impressed with this recipe, will be sharing with friends and fam 🙂 thank you.
I have made other versions of this recipe, but this one was the best by far. The whole family loved it – even the picky eater!
Should I use dill weed or dill seed?
The only pepperoncini I can find are the jarred pickled ones. Does the recipe call for pickled pepperoncini? I would love to try this but don’t want to make any assumptions and risk ruining a great meal!
Yes the jars picked ones are the correct ingredient for this recipe
I have the ninja foodi…same pressure time ?
Loved this dish!!! What a fabulous recipe and doesn’t use butter like the slow cooker versions.
A must 1-2 times per month! The pepperoncini pepper add the most interesting flavor to a dish we have been serving for years…
We love the new twist!
Wow! Where has this been all my life?? This was so so so good! My extremely picky 6 year-old even ate some. And I am not ashamed to say that I was just slurping up the sauce by the spoonful! This will definitely be put into regular rotation!
Made it tonight and it was SO GOOD! Sometimes I shy away from pot roast, because it’s a little bland for the amount of work that goes into it. But this was PACKED with flavor, a little heat, and lots of moisture! Will be a “go-to…” thanks for a new fan favorite!!
Does anybody have recommendations on whether or not I should reduce cook time if I use a smaller amount of chuck roast? Didn’t want to make the full amount for just the two of us the first time around! Thank you!
i was wondering the same thing.
I would say no. I used a 2.5 pound roast (the biggest I could find) and didn’t reduce the cooking time. It came out perfect.
This is really a flavorful, unique treatment for pot roast. I have very finicky family members who normally don’t like something a little different…but I screwed up my courage and tried this on them anyway and they raved about it. Now this is how I have to make pot roast with them. I really like the tangy flavor from the pepperoni and the dry herb mixture. The crusty bread suggestion is on point and I usually also throw some small potatoes, carrots, green beans and shallots In olive oil in a foil wrapped grill basket and have an amazing weekend feast. This is a great take on pot roast, really cool flavor profile, one of the very best I’ve come across.
Pepperoncini is apparently a word not liked by iPads…not pepperoni…pepperoncini
LOL
I made this recipe exactly as written and loved it. I spent some time trimming the fat off the beef but other than that it came together quickly. We served it on toasted rolls and got a couple of meals out of it. This is a keeper for me. I did not find the dill overwhelming at all but that is just my taste. Great recipe!
Yum yum yum. Followed exactly and turned out perfect. I served with baby potatoes and a dollop of sour cream. The combo of these flavors is reallllllly good. Don’t sleep on this recipe, friends.
Hello! Could we do this has a slow cooked meal instead? I love your recipes and your cute puppies
I was wondering the same thing.
This was truly one of the most flavorful things I’ve ever eaten. Followed the directions exactly as written and it came out perfectly! Will add this to my regular rotation!
I love 99.9 percent of DD recipes, but this one missed the mark. The quantity of dried dill seriously overpowered the dish. I think that if the dill was reduced by half, this roast would be excellent (and I love dill a lot).
Otherwise, cooking times were spot on, texture was what I expect from a Mississippi roast. I made this exactly as written, and other than the dill problem, I would try it again with modifications.
Really good! I chopped up some more pepperoncinis and added them on top for serving. Will make again!
The Best ever. This has to be one of the best pot roast I have ever made. The meat was tender and extremely flavorful. Make sure you buy the right cut of meat.
I made this last night!!! Amazing! So yummmy
The only change I made…. I seared my roast in my cast …..because well… I just get the sear I like in my Enameled cast better than IP
I deglazed w the beef broth in my cast THEN Put it all in my IP
Yuuuummmm
Try it
This looks so good! Thank you for the nice recipe!
Made this tonight. It was delish! So flavorful and the meat was very tender. Served with toasted Hawaiian rolls.
I made this recipe in a crockpot instead of an instant pot. I used the same ingredients but cooked it seven hours on low. Turned out perfect. My husband said it was the best pot roast he’s ever had. I used leftovers to make pulled beef enchiladas that were also incredible.
Thanks for an awesome recipe!
Awesome this is what I was looking to see! Did you do step 1? I’d love to be able to skip that lol
Two questions:
1) can I use this same recipe as-is in an 8qt IP?
2) is there a way to use pork instead of beef? one of my family members is stomach-sensitive to beef
Thank you!
So I thought I’d be innovative and throw in some veg with the meat ; potatoes, celery and carrots. I spooned out the meat and veg before adding the starch mixture. It was very delicious, served over buttered noodles- the vegetables were pretty mushy..but the taste was definitely there! Next time, I’ll make it as directed, thank you for another great and easy recipe!
10/10. Uh-freaking-mazing. One of our more expensive meals but worth it. We dont like onion soup so we subbed that for a pot roast seasoning packet.
Made this last night- it was AWESOME. And by far- ridiculously easy. Gotta love that combo.
It’s a special night when my picky husband AND my 19 month old are excited about the same meal. Thanks, Chungah!
wonderful pot roast recipe, I would have never guessed pepperoncini, but love them even by themselves good thinking, and a great thing to IP! Thank you!
I am really addicted on your recipes. I follow you everyday, bravo. Thanks a lot!
How can I do this in a crock pot?
I’m wondering the same thing. How can this be done in the slow cooker / crockpot?
Since there are just 2 of us can I reduce all but cook time in half giving us some left overs? Can the left overs be frozen. I would appreciate a capability on your web site to adjust # of servings and it would recalculate the ingredients?
I’ve frozen it after shredded it up. Tastes great! I use the leftovers to make shredded beef enchiladas.
Yummo!! We love Mississippi pot roast. I will have to try this in the IP. Have you tried Miss. pot roast with the ranch seasoning packet instead of the onion mix? So delicious. I will try this version! We love all your recipes!!
I agree on the ranch sesoning, particularly if you don’t want so much dill seasoning. This is the way I have always made it — with ranch rather than dried onion soup. Each to their own.
You can definitely make this in crockpot. I do it all the time. Just throw everything, except for the cornstarch mix, into CP. Cook on low 6-8 hours. I don’t add in cornstarch, but I would imagine it would be added in at the last half hour or so. Delish!
I only have an 8at IP, is the cook time the same?
Thanks!
Sounds delicious!!! What if you don’t have a Instant Pot? How long would this need to cook in a crock pot? Thanks!
Agree. Need a stovetop or crockpot adaption please
Thank you
Original Mississippi Roast
Chuck roast up to 4 lbs
▪️black pepper
▪️Au Jus mix
▪️Hidden Valley Ranch mix
▪️pepperoncini
▪️stick of butter
Low heat – eight hours – slow cooker
I love making pot roast with onion soup mix. It’s the best! Your recipe sounds delicious.
Looks so good. I never know how much fat to remove. Do you take out that thick white middle section and leave all else?
Pot roast is comfort food. Leave the fat on, unless there’s a truly humongous chunk somewhere. You can defat the liquid before you thicken it (pour it into a measuring cup and wait a minute, the fat will rise to the top and be easy to pour off). Remember if you thicken the gravy with flour instead of cornstarch, you’ll need some fat!
Sure looks YUMMY! No IP here. Suggestion(s) for making stovetop and/or crockpot?
You can make this in the crockpot on low. Just add the cornstarch slurry towards the end and after you remove the meat to shred (30 minutes or so before finish cooking).
Just a question. Can you substitute boneless, skinless chicken and chicken broth instead of beef?
If you try that, I wouldn’t cook it the same amount of time. Look up some other recipe for the chicken you’re going to use — I think whole boneless chicken breast takes 6 minutes, but that’s off the top of my head. The ranch dressing and pepperoncini should be a good flavor combo for chicken… I’d maybe leave out the onion soup mix or other seasonings above. Yes for using chicken broth for your liquid.