Make this melt in your mouth Instant Pot Mississippi Pot Roast and enjoy a Sunday supper classic any day of the week. For your convenience, I've included oven and slow cooker instructions, too. Regardless of how it's prepared, this dish requires such little prep, it's sure to become a regular on your dinner menu.
Instant Pot or Slow Cooker Mississippi Pot Roast
Instant pots and slow cookers are at opposite ends of the spectrum yet, both yield such delicious results. Thanks to the growing popularity of Instant Pots, it's no longer necessary to reserve this kind of Sunday supper meal to weekends. Just like the pressure cookers of yesteryear, roasts can be cooked in an Instant pot in no time flat.
Helpful Tips for Making Pot Roast
- A chuck roast will result in the most tender and flavorful option for this recipe. Due to the fat marbling in the beef it makes the flavor shine.
- You'll note when seasoning the roast before searing, there's only pepper called for in the recipe. That's due to the fact there is ample sodium in the au jus and Ranch dressing mix and no need to add more.
- The pepperoncini and juice add flavor but, aren't spicy. They provide a nice balance to the rich flavor of the roast. If you like spice, add red pepper flakes or a few dashes of hot sauce to the mix.
- I give a range of 8-10 pepperoncini for this recipe but, you can certainly adjust the amount adding more, or less, to your taste. This is another moment when there's no need to "sweat the small stuff."
- Please see the Cook's note for slow cooker and oven instructions.
Side dishes to Serve with Mississippi Pot Roast
You can't go wrong serving this pot roast alongside any of your favorite sides. My family also enjoys it on toasted hoagie rolls as a kicked-up french dip from time to time. A few side dishes you may enjoy:
- Creamy Buttermilk Ranch Mashed Potatoes
- Make ahead Cheesy Mashed Potato Casserole
- If you're watching carbs, it's delicious over this Cilantro Lime Cauliflower Rice
- Creamy Stovetop Macaroni and Cheese
- Made from scratch Green Bean Casserole
- Instant Pot Brown Rice from The Food Charlatan
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Helpful Kitchen Items:
Instant Pot Mississippi Pot Roast
- 1 3.5-4lb chuck roast
- freshly ground black pepper
- 1 small onion chopped diced
- 3 cloves garlic minced
- 2 Tbsp olive oil
- 1 1.0 oz packet dry Ranch dressing mix
- 1 1.0 oz low sodium au jus gravy mix (i.e. McCormick)
- 8-10 small whole pepperoncini salad peppers plus ½ cup juice
- 6 Tbsp unsalted butter
- chopped fresh Italian parsley
- Season roast on all sides with black pepper.
- Select sauté setting on a programmable pressure multicooker.( i.e. Instant Pot) Select the "high" temperature setting; allow to pre-heat. Add oil to cooker.
- Sear roast for 1-2 minutes on all sides. Remove from cooker to a platter.
- Add onion and garlic to pot. Stir often scraping any brown bits from bottom of cooker cooking for around 2 minutes. Press "cancel."
- Add roast back to pressure cooker. Pour reserved pepper juice over roast. Sprinkle with ranch dressing, au jus gravy mix and top with peppers and pats of butter.
- Cover cooker with lid and lock in place. Turn steam release handle to "sealing."
- Select Manual pressure cooking setting and choose "high." Cook on high for 55 minutes. (It takes around 10 minutes for the cooker to come up to pressure)
- Let pressure release naturally. (Around 10-12 minutes) This is the equivalent of letting the roast time to rest before cooking. No additional stand time needed.
- Remove to a plater, and pour juices, onion and peppers over roast.
- Serve over mashed potatoes, rice or egg noodles garnished with fresh chives, if desired.