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Delicious Instant Pot Mississippi Pot Roast served with vegetables

Juicy Instant Pot Mississippi Pot Roast

A tender and flavorful pot roast cooked quickly in the Instant Pot, featuring a unique blend of ranch dressing, au jus, and pepperoncini for a one-pot family favorite.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Roast
  • 3 to 4 pounds beef chuck roast Look for good marbling for tenderness.
  • 1 packet ranch dressing mix Choose a brand you love.
  • 1 packet au jus gravy mix
  • 5 to 6 pieces pepperoncini peppers Adjust to your spice preference.
  • 1 cup beef broth Homemade or low-sodium recommended.
Optional Additions
  • 1 medium onion, sliced For added flavor.
  • 4 cloves garlic, minced For deeper richness.

Method
 

Preparation
  1. Set the Instant Pot to sauté mode. Once hot, add a splash of oil to the pot.
  2. Place the chuck roast in the pot and sear for about 5-7 minutes on each side, until a golden-brown crust is formed.
  3. Transfer the roast to a plate. In the pot, add the onion and garlic (if using) and sauté for 2 minutes until fragrant.
Cooking
  1. In a small bowl, combine the ranch dressing mix and au jus gravy mix. Sprinkle this evenly over the roast in the pot.
  2. Gently place the pepperoncini peppers around the roast and pour in the beef broth.
  3. Close the lid, ensuring the valve is set to sealing. Set the Instant Pot to cook on high for 60 minutes.
  4. Once the cooking time is up, let the pressure release naturally for at least 15 minutes before carefully turning the valve to quick release any remaining pressure.
  5. Remove the roast and shred it using two forks, returning the shredded meat to the pot to soak in the juices before serving.

Notes

Enhance flavor with fresh herbs like thyme or rosemary. Store leftovers in an airtight container in the fridge for up to 3 days.