Mississippi Pot Roast Recipe {Instant Pot/Pressure Cooker}

I had a big 2.5 lb piece of pot roast in my freezer and I watched a show where they were making Mississippi Roast on TV so I decided to try this out to see if there was a real reason everyone was gahhing over it.  Let’s be honest, there was a BIG reason and it was because it was nothing short of AMAZING.  I wouldn’t mind having this a few more nights this week! Or really even nibbling a few extra bites before I put it away.

I know that everyone does theirs differently but this is my take on it. I choose not to rub my meat with the dry ingredients. I don’t feel there is a need. I have made this a few times, once where I rubbed the ranch mix and Au Jus mix on the roast and 2-3 times where I didn’t and it tasted the same. So I decided, I wanted clean hands and I could all the ingredients to the top of the meat and allow the Instant Pot to do all the work.

When I make any cut of beef in the Instant Pot I always sear it.  You’ll find this function on your Instant Pot called “Saute”.  You’ll simply push that button and allow for the inner pot to get hot just like you would a cast iron or skillet on your stove. When the screen reveals the word HOT it’s time to add some EVOO and your meat into the pot.  Saute/sear for about 5 minutes on each side.

When you turn the meat over for the 2nd side it saute it’s time to add the rest of the ingredients to the top of the meat.  These include 1 package of ranch dressing mix, Au Jus dry mix, 8 pepperoncinis, 1/4 cup of juice, 1 stick of butter and 1 cup of beef broth (you can also add 1/2 stick too but come on, you aren’t eating the whole roast yourself)

You’ll then push CANCEL and place the Instant Pot lid on the device and making sure the pressure valve release is closed.  Hit MEAT and adjust time to 45 minutes.  When it’s finished, allow for the pressure to naturally release for at least 20 minutes before you release the remainder of the pressure if there is any.  This is crucial to the meat being tender and juicy so don’t get in a rush here!

I served my Mississippi Pot Roast with green beans and cheese and herb potato wedges. I had to stop myself from getting seconds. It really is that good.  After the pic (of course) I did spoon some of the sauce over the meat to make it even juicer.  Amazingness happened there!

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Mississippi Pot Roast Recipe {Instant Pot/Pressure Cooker}

Prep Time

10 minutes

Cook Time

45 minutes

Servings

servings

Ingredients

• 2.5-3 lb chuck roast
• 2 TBS EVOO (or oil of your choice)
• 1 cup beef broth
• 1 packet Au Jux dry mix
• 1 packet ranch dressing dry mix
• 8 pepperoncinis
• 1/4 cup pepperoncinis juice
• 1/2-1 stick unsalted butter

Prep Time 10 minutes Cook Time 45 minutes Servings servings Ingredients 2.5-3 lb chuck roast 2 TBS EVOO (or oil of your choice) 1 cup beef broth 1 packet Au Jux dry mix 1 packet ranch dressing dry mix 8 pepperoncinis 1/4 cup pepperoncinis juice 1/2-1 stick unsalted butter

Instructions

1. Turn your Instant Pot on saute function and allow the pot to become hot. Once it reads HOT, place oil in pot and then your chuck roast. Saute on side on for 5 minutes.
2. With tongs, turn over and saute side two for 5 minutes. While on side 2 add the rest of the ingredients to the pot. These include 1 package of ranch dressing mix, Au Jus dry mix, 1 cup broth and 8 pepperoncinis, 1/4 cup of juice, 1/2-1 stick of butter.
3. When the second side is finished click cancel to stop the saute. Add lid to pressure cooker and make sure the valve is closed. Push meat and adjust the time to 45 minutes making sure it's on high pressure.
4. When the timer goes off to let you know the meat is done, allow for a natural pressure release for about 20 minutes. When the 20 minutes it us, release any additional pressure in the pot.
5. Take the roast from the pot and allow for the meat to rest before cutting. You can make gravy with the juices or you can just spoon a small amount over the meat.

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