Mississippi Pot Roast Instant Pot
Tender, flavorful Mississippi Pot Roast made effortlessly in the Instant Pot with ranch seasoning, au jus mix, and pepperoncini peppers. A comforting, savory main dish perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cook
- Cuisine: American
- Diet: Halal
Ingredients
- 3 lbs chuck roast
- 1 packet (1 oz) ranch dressing mix
- 1 packet (1 oz) au jus gravy mix
- 5 pepperoncini peppers (whole)
- 1 cup low-sodium beef broth
- 2 cups mixed vegetables (like carrots and potatoes)
- 1 tablespoon oil (for searing)
Instructions
- Trim excess fat from the chuck roast and pat dry.
- Set the Instant Pot to “Sauté” mode, add oil, and sear the roast on all sides until browned.
- Sprinkle ranch dressing mix and au jus gravy mix evenly over the roast. Add pepperoncini peppers and pour in the beef broth.
- Add mixed vegetables around the roast.
- Secure the lid, set the valve to sealing, and cook on “Manual” (High Pressure) for 60 minutes.
- Allow pressure to release naturally for 15 minutes, then carefully quick release any remaining pressure.
- Remove the roast, shred with forks, and serve with the cooking liquid and vegetables or over mashed potatoes.
Notes
- For extra flavor, add 1–2 tablespoons of pepperoncini juice to the broth.
- If vegetables become too soft, cook them separately and serve alongside.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This roast freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 150 mg
Find it online: https://yumfamilyrecipes.com/mississippi-pot-roast-instant-pot/
