Description
This juicy Instant Pot Mississippi Pot Roast is a delicious one-pot beef recipe! Made from fall-apart, pressure-cooked chuck roast smothered in a sauce of zesty ranch, buttery gravy, and sweet, mild chili peppers.
Ingredients
Scale
- 3 pounds Boneless Chuck Roast
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 package Ranch Dressing Mix
- 1 package Brown Gravy Mix
- 1/2 Cup Butter, cut into slices
- 8–10 Pepperoncinis with juice
- 3/4 Cup Beef Broth
Instructions
- Cut chuck roast into 3-4 equal size pieces to fit easily into the instant pot. Season with salt and pepper.
- Turn the instant pot to saute mode and add the oil.
- Place the roast pieces in the instant pot to sear the meat. Cook for 5 minutes on each side.
- Remove seared meat from the instant pot and set aside.
- Add the beef broth and deglaze the bottom of the pot with a spatula, scraping away any stuck on bits.
- Turn the instant pot off.
- Add the meat back to the instant pot. Top with the ranch dressing mix, gravy mix, slices of butter, and pepperoncini. Pour the beef broth and the juice from the peppers into the instant pot.
- Place the lid on the instant pot and turn the valve to the sealing position. Cook on high pressure for 55 minutes. Let the instant pot rest (naturally release the steam) for 15 minutes afterwards, then release the remaining pressure using the valve.
- Remove the beef from the pot and use two forks to shred the meat. Then add the shredded meat back into the sauce. Serve immediately.
Notes
- Only use frozen pieces of chuck roast if it has already been cut into smaller pieces. A large frozen chuck roast will not cook through.
- Don’t be tempted to use another less fatty cut of meat. The fat from the chuck roast is what makes this cooked roast so tender.
- The sauce that is leftover after cooking makes a great base for gravy.
- Storage: Allow the roast to cool. Place in an airtight container and store in the refrigerator for 3-4 days.
- To freeze the pot roast, transfer the meat and a little of the juice to a freezer bag. Remove the excess air. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
