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Sliced tender pot roast with carrots and potatoes on a white plate

Instant Pot Mississippi Pot Roast

Buttery, tangy Mississippi pot roast made in the Instant Pot — a chuck roast pressure-cooked with ranch seasoning, au jus, pepperoncini and butter until it shreds with a fork.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb beef chuck roast
  • 1 tablespoon olive oil
  • 1 packet 1 oz ranch seasoning mix
  • 1 packet 1 oz au jus gravy mix
  • 6 to 8 pepperoncini peppers plus 2 tablespoons of their brine
  • 4 tablespoons ½ stick unsalted butter, cut into pieces
  • 1 cup beef broth
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • Optional: 1 lb baby potatoes and 4 large carrots cut into chunks

Method
 

  1. Pat the chuck roast dry and season all over with garlic powder and black pepper.
  2. Set the Instant Pot to Sauté on high. Add the olive oil and sear the roast 3 to 4 minutes per side until deeply browned, then transfer to a plate.
  3. Pour in the beef broth and scrape the bottom of the pot to lift up the browned bits.
  4. Return the roast to the pot. Sprinkle over the ranch and au jus mixes, scatter the pepperoncini around it, add the brine, and lay the butter pieces on top.
  5. If using, nestle the potatoes and carrots around the roast.
  6. Lock the lid, set the valve to sealing, and cook on High Pressure for 65 minutes. Let the pressure release naturally for at least 15 minutes, then quick-release any remaining steam.
  7. Shred the roast with two forks or slice it thickly. Serve with the vegetables and the cooking liquid spooned over the top.

Notes

  • Use chuck roast, not a lean cut — the fat and connective tissue are what make the meat tender and juicy.
  • The ranch and au jus packets are salty, so do not add extra salt before tasting.
  • For more tang, add a few extra pepperoncini or an extra spoonful of brine.
  • Leftovers: refrigerate up to 4 days in the cooking liquid, or freeze up to 3 months.