Description
This Instant Pot Mississippi Pot Roast is a tender, flavorful beef roast cooked to perfection with a savory blend of ranch seasoning, au jus gravy mix, and pepperoncini peppers. The recipe yields a juicy, melt-in-your-mouth roast that’s enhanced by a rich, buttery sauce and can be quickly thickened with a cornstarch slurry for an ideal gravy. Perfect for a hearty weeknight dinner or a comforting family meal.
Ingredients
Scale
Main Ingredients
- 3–4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper
- 1 large yellow onion, diced
- 1 cup beef broth
- 1 (1 oz) packet Ranch Dressing Mix (approximately 1 ½ tablespoons)
- 1 (1 oz) packet Au Jus Gravy Mix (approximately 1 ½ tablespoons)
- 4 tablespoons unsalted butter
- 5–6 pepperoncini peppers and ¼ cup pepperoncini juice
To Thicken Sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the Roast: Pat the beef chuck roast dry with paper towels. Season it evenly with the ground black pepper.
- Sear the Meat: Turn the Instant Pot to sauté mode and heat 1 tablespoon of olive oil. Once hot, place the roast in the pot and sear each side for 3-4 minutes until browned. Remove the roast and set aside.
- Sauté Onion: Add the diced yellow onion to the Instant Pot and sauté for 2-3 minutes until softened and translucent.
- Deglaze the Pot: Pour in 1 cup beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot, ensuring flavor and preventing burn warnings.
- Add Seasonings and Roast: Sprinkle the ranch dressing mix and au jus gravy mix over the broth. Return the roast to the pot and add the 4 tablespoons of unsalted butter on top.
- Add Pepperoncini: Place 5-6 pepperoncini peppers on or around the roast along with ¼ cup of their juice.
- Pressure Cook: Secure the lid on the Instant Pot and set it to pressure cook on high for 60 minutes.
- Natural Release: After cooking completes, allow the pressure to release naturally for about 15 minutes, then manually release any remaining pressure.
- Thicken Sauce (Optional): Remove the roast to a platter and cover to keep warm. Mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry. Switch the Instant Pot back to sauté mode and stir in the slurry. Cook for 2-3 minutes until the sauce thickens.
- Serve: Slice or shred the roast and spoon the thickened sauce with pepperoncini over the top. Serve with your choice of sides.
Notes
- You can substitute the chuck roast for brisket if preferred, but cooking times may vary slightly.
- Adjust the number of pepperoncini peppers to your heat preference, as they add a mild tangy spice.
- For thicker gravy, add the cornstarch slurry gradually to avoid over-thickening.
- Leftover roast makes excellent sandwiches or taco fillings.
- If you don’t have ranch or au jus mixes, you can make homemade versions but it will alter the flavor profile.
Keywords: Instant Pot, Mississippi Pot Roast, beef roast, pressure cooker, comfort food, pepperoncini, ranch seasoning, au jus, easy dinner