Instant Pot Mississippi Pot Roast

This Instant Pot Mississippi Pot Roast is one of those dinners that’s surprisingly easy for how good it tastes. Chuck roast cooks until tender in a savory, buttery sauce with ranch seasoning, au jus, onions, and pepperoncini. Serve it over mashed potatoes or rice, pile it onto sandwiches, or add vegetables right to the Instant Pot for a complete meal.

I’ve been making this recipe for years, and I’ve changed it a little along the way based on what works best in my kitchen and feedback from readers who’ve made it. I’ve tested it with and without searing, reduced the butter from the original amount, tried different substitutes for the au jus, and found a faster way to make it when I don’t want to wait for a whole roast to cook. If you like easy beef dinners like this one, my Instant Pot Beef Stew is another longtime favorite that gets rave reviews from readers.

These days, I often cut the chuck roast into chunks before cooking. It cuts the pressure-cooking time down to just 30 minutes and gives me more surface area to sear, which means even more flavor.

Why You’ll Love This Recipe

• Great leftovers. The beef reheats well with its cooking liquid, although leftovers don’t tend to last very long in our house.
• Easy enough for a weeknight. The Instant Pot does most of the work, especially if you use my faster chunk method.
• Full of flavor. Ranch, au jus, pepperoncini, onions, and browned beef make a rich, savory sauce with just a little tang.
• Two ways to cook the beef. Leave the chuck roast whole or cut it into chunks to reduce the pressure-cooking time.
• Easy to turn into a complete meal. Add potatoes, carrots, and mushrooms after the beef cooks.

What Is Mississippi Pot Roast?

Mississippi pot roast is an American pot roast made with chuck roast, ranch seasoning, au jus gravy mix, pepperoncini, and butter.

It’s commonly made in a slow cooker, but I love making it in the Instant Pot. Pressure cooking gives you tender beef in much less time, which makes it more practical when I don’t want to start dinner first thing in the morning.

My version also includes diced onion and beef broth, and I recommend searing the beef first for extra flavor.

A Few Notes About the Ingredients

You’ll find the complete amounts in the recipe card below, but here are a few things worth knowing before you start.

Chuck roast: This is my go-to cut for Mississippi pot roast. It’s well marbled, flavorful, relatively affordable, and a 3 to 4-pound roast makes plenty of food. I’ve also made this recipe with boneless short ribs for a more special dinner, and they’re delicious, but chuck roast is what I normally use.

Ranch seasoning: I usually use Hidden Valley Ranch seasoning mix.

Au jus gravy mix: McCormick au jus is what I normally buy. I’ve had many readers ask what they can use when they can’t find au jus mix, so I’ve tested this recipe with both brown gravy mix and onion soup mix. Both work well, although the flavor will be a little different.

Pepperoncini: Don’t skip these. I’ve tried other substitutions over the years, but they don’t give the roast quite the same flavor. Five or six whole pepperoncini are a good starting point. We actually like more in our house, so feel free to add extra if you want a stronger tangy flavor.

Pepperoncini juice: I also add some of the liquid from the jar. It gives the sauce the tanginess that helps balance the rich beef and butter.

Butter: My original recipe used a whole stick of butter, as many Mississippi pot roast recipes do. Over the years, several readers told me they were using less, and some even left it out completely. I tested the recipe with only 4 tablespoons and didn’t miss the extra butter. Chuck roast already has plenty of fat and flavor, so 4 tablespoons is what I use now.

Beef broth: I usually make mine with Better Than Bouillon because that’s what I always have at home.

Onion: I always add diced yellow onion. It cooks down into the sauce, adds another layer of savory flavor, and naturally thickens the sauce.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

Should You Sear the Roast First?

You don’t have to, but I recommend it.

I was curious about how much of a difference searing actually made, so I tested both methods using the same piece of beef. I cut the roast in half, seared one piece, and left the other piece unseared before pressure cooking them together.

Both were good, but I could definitely tell the difference. The seared beef had deeper flavor, better texture, and came out more tender.

For me, the few extra minutes are worth it.

If you’re really short on time, you can skip the searing step, and the recipe will still work.

Whole Roast or Chunks?

You can make this recipe either way.

For a traditional pot roast that you can shred into larger pieces, leave your chuck roast whole and adjust the pressure-cooking time according to its size.

But if you want dinner ready sooner, cut the roast into 1½ to 2-inch chunks.

This is actually how I usually make Mississippi pot roast at home now. The smaller pieces only need 30 minutes at High Pressure, and you also get more surface area to brown when searing.

It’s an easy way to shorten the cooking time without giving up the flavor I love about this recipe.

How to Make Mississippi Pot Roast in the Instant Pot

1. Prepare and sear the beef

Pat the chuck roast dry. Leave it whole or cut it into 1½ to 2-inch chunks for the faster method. Season the roast with ground pepper.

Set the Instant Pot to Sauté. Once hot, add the oil and sear the beef until nicely browned.

If you’re cooking the roast in chunks, work in batches if necessary. Crowding the pot can cause the beef to steam instead of brown.

Transfer the browned beef to a plate.

2. Cook the onion and deglaze the pot

Add the diced onion and sauté briefly.

Pour in the beef broth and scrape the bottom of the pot well to loosen all of the browned bits. Besides adding flavor to the sauce, this helps make sure there’s nothing stuck to the bottom before you pressure cook.

3. Add the remaining ingredients

Return the beef to the Instant Pot. Add the ranch seasoning, au jus mix, pepperoncini, pepperoncini juice, and butter.

4. Pressure cook

Lock the lid and cook on High Pressure according to the size of your roast:

• 3-pound whole roast: 60 minutes
• 4-pound whole roast: 70 minutes
• 5-pound whole roast: 80 minutes
• 1½ to 2-inch chunks: 30 minutes

5. Let the pressure release naturally

When the cooking time is finished, I prefer to let the pressure release completely naturally. This usually takes about 20 to 30 minutes.

If you’re short on time, give the beef at least 10 to 15 minutes of natural release before carefully releasing the remaining pressure.

The beef should be very tender and pull apart easily with a fork. If it’s still firm or difficult to shred, it needs more cooking time.

How to Add Vegetables

If you want to turn your pot roast into a complete one-pot meal, you can add vegetables after the beef finishes pressure cooking.

Don’t add them at the beginning. The beef needs much more time under pressure than the vegetables do, and they can become too soft.

After the beef finishes cooking, let the pressure naturally release for at least 10 to 15 minutes, then carefully release any remaining pressure.

Open the lid and add baby potatoes, carrots cut into about 1-inch pieces, and mushrooms.

Lock the lid again and cook on High Pressure for 5 minutes.

I prefer to let the pressure release completely naturally again. If you’re short on time, wait at least 10 to 15 minutes before carefully releasing the remaining pressure.

Now you have the beef, vegetables, and sauce all in one pot. If you like this kind of hearty one-pot dinner, my Instant Pot Japanese Curry is another favorite made with tender beef, potatoes, and carrots in a rich Japanese curry sauce.

Make the Sauce as Thick or Thin as You Like

When you first open the Instant Pot, the cooking liquid will be fairly thin. Whether you thicken it depends on how you’re serving the pot roast.

If we’re making beef sandwiches, I like the thinner sauce because it’s perfect for dipping.

If I’m serving the beef over mashed potatoes or rice, I usually turn it into a thicker gravy.

Transfer the beef and vegetables to a serving dish. Set the Instant Pot to Sauté, stir in the cornstarch slurry, and let the sauce simmer until it reaches the consistency you like.

If there’s a lot of fat floating on top, you can skim some off before thickening the sauce.

Slow Cooker Mississippi Pot Roast

I developed this recipe for the Instant Pot, but you can adapt it for the slow cooker too.

Start with a fully thawed chuck roast.

For the best flavor, heat a little oil in a skillet over medium-high heat and sear the chuck roast until well browned. Transfer it to the slow cooker.

Sauté the diced onion briefly in the same skillet. Add some of the beef broth and scrape up the browned bits, then pour everything into the slow cooker.

If you’re adding baby potatoes and carrots, put them in the slow cooker with the beef at the beginning. Slow-cooker vegetables take time to become tender, so unlike the Instant Pot version, there’s no need to wait until the beef is almost finished.

Add the remaining beef broth, ranch seasoning, au jus mix, pepperoncini, pepperoncini juice, and butter.

Cover and cook on LOW for about 8 to 10 hours, or until the chuck roast is very tender and pulls apart easily with a fork.

If adding mushrooms and you prefer them to retain more texture, add them during the last 1 to 2 hours of cooking instead of at the beginning.

Shred the beef and skim excess fat from the cooking liquid. If you prefer a thicker gravy, transfer the cooking liquid to a saucepan and thicken it with the cornstarch slurry.

Note: I developed and tested this recipe for the Instant Pot. The slow cooker directions are an adaptation for readers who prefer that cooking method.

Oven Mississippi Pot Roast

You can also braise Mississippi pot roast in a covered Dutch oven.

Preheat the oven to 325°F.

Heat a little oil in a large Dutch oven over medium-high heat. Sear the chuck roast until well browned, then transfer it to a plate.

Add the diced onion and sauté briefly. Pour in the beef broth and scrape up the browned bits from the bottom of the pot.

Return the chuck roast to the Dutch oven. Add the ranch seasoning, au jus mix, pepperoncini, pepperoncini juice, and butter.

Cover the Dutch oven tightly and braise at 325°F for about 2 to 3 hours, or until the beef is very tender and pulls apart easily with a fork. Start checking the roast around the 2-hour mark. The exact cooking time will depend on the size and thickness of your roast, so use tenderness rather than the clock as your final guide.

If you’re adding baby potatoes and carrots, add them for approximately the last 45 to 60 minutes of cooking, or until tender. Add the mushrooms later if you prefer them to retain more texture.

Remove the beef and vegetables when tender. Skim excess fat from the cooking liquid and thicken it with the cornstarch slurry if you want a thicker gravy.

Note: This recipe was developed and tested in the Instant Pot. The oven directions are an adaptation for readers who would rather braise the roast in the oven.

Can I Cook Mississippi Pot Roast From Frozen?

I’ve had readers make this Instant Pot recipe successfully with frozen chuck roast, but I haven’t personally tested it from frozen.

Because cooking time can vary depending on the size and thickness of a frozen roast, I recommend thawing the beef first for the most predictable results. Thawing also allows you to sear the beef before pressure cooking, which is the method I prefer for better flavor and texture.

What to Serve With Mississippi Pot Roast

At our house, we usually eat Mississippi pot roast with mashed potatoes or rice. Both are great for soaking up the gravy. If you’re in the mood for an extra-comforting meal, Instant Pot Mac and Cheese is an easy side to serve with it.

You can also add baby potatoes, carrots, and mushrooms to the Instant Pot after the beef cooks to make the whole dinner in one pot.

For something different, pile the shredded beef onto a sandwich and leave the cooking liquid thin for dipping.

Storing, Freezing, and Reheating

Store leftover Mississippi pot roast with some of its cooking liquid in an airtight container in the refrigerator for 3 to 4 days.

Chuck roast can release quite a bit of fat. You can skim it from the surface while the sauce is warm, but I think it’s even easier the next day. Once refrigerated, the fat rises and solidifies on top, so you can lift it off before reheating.

The cooked pot roast also freezes well. Store it with some of the cooking liquid to help keep the beef moist.

Thaw frozen leftovers in the refrigerator and reheat the beef with some of its sauce until it reaches 165°F.

We normally eat the leftovers the same way we ate the original dinner. It rarely lasts long enough in our house for me to do much else with it!

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If you’re looking for an easy beef dinner that makes plenty of food, this Instant Pot Mississippi pot roast is one I come back to again and again. Serve it with mashed potatoes and gravy, spoon it over rice, make sandwiches with the leftovers, or add vegetables right to the pot for an easy complete meal.

RECIPE