When it comes to easy comfort for a crowd, nothing beats a crock pot—and an instant pot just makes the ease even quicker. This instant pot Mississippi pot roast is a Mississippi-style pot roast with pepperoncinis that is flavorful and fast—with just a few ingredients.

Insta Crock Pot Nostalgia. Sure it’s only a handful of ingredients. But this Mississippi Meal is flavor-packed—beef, gravy, ranch dressing, butter, and the pepperoncini. This instant pot Mississippi pot roast is a warm, filling dinner after a big day.

When the kids were younger (and instant pots were not so readily available) I would set the crock pot in the morning and eight hours later, dinner was ready. I had two very active kids that played sports. They were hungry. Easy, filling meals like this were crucial to feeding them (and their equally hungry friends.)

This dish still reminds me of those busy nights. Now I make it in the Instant Pot—which gives the same tender results in a sliver of the time.

Take it slow with the original Mississippi pot roast or lighten it up with juicy Mississippi chicken.

This is great for team-size meals— and it makes outstanding leftovers—which means it’s great for teams of any size.

Ingredients

Chuck Roast – The best cut of meat for this recipe is a chuck roast. The cooking time melts the collagen and fat within the roast and produces a delicious melt-in-your-mouth piece of meat. You might see other recipes call for a bottom-round roast. I don’t like to use it because it’s a lot leaner than a chuck roast and can easily come out a bit dry. Stick with a chuck roast!
- Chuck Roast– Use a 3-5 pound well-marbled roast for this recipe. I try to use a 3-pounder because it fits best in the instant pot.
Low Sodium Beef Broth
Au Jus Gravy Mix
Dry Ranch Dressing Mix
Pepperoncini Peppers – Use the whole peppers in this recipe not the slices because the slices will fall apart too much in the long cooking process.
Unsalted Butter – This dish tends to be salty because of the au jus and ranch packets. Unsalted butter helps to reduce the overall saltiness.
Cornstarch
Water

Is Mississippi Pot Roast Spicy?

No. The pepperoncini peppers add a lot of briny, tangy flavor without adding heat to the roast and gravy. The pepperoncini will of course be hot and spicy if you eat them.

Is Mississippi Pot Roast Keto Friendly?

Yes, if made as written below without thickening the gravy or adding any optional carrots and potato carbs. To serve it as a low-carb meal, serve over cauliflower rice or mashed cauliflower.

Tips

Searing: Do you have to sear a pot roast before slow cooking? No. In this recipe, there is no need to sear the meat before placing it in the instant pot. It’s one of those amazing dump-and-cook recipes!
Gravy: How to thicken Mississippi pot roast gravy? The gravy is very thin, actually more of an au jus when the roast is finished cooking. To thicken, remove the roast to a platter, and turn the instant pot on “saute.” Make a simple cornstarch slurry by whisking together 2 tablespoons of cornstarch with 4 tablespoons of cold water, in a small bowl Slowly stir the slurry into the instant pot, adding just enough of the slurry to achieve the desired thickness. Continue to cook on saute until sauce thickens up.

Storing + Freezing

How Long Can You Keep This In The Fridge? Your roast will stay fresh and delicious in the fridge for up to 3-4 days but don’t expect it to sit around that long. All you have to do is cover it tightly with aluminum foil or cling wrap….or you could transfer it to an airtight container. The thing is this pot roast is so tasty people will come looking for it and it makes some fantastic sandwiches!
Can You Freeze This? You can freeze your cooked pot roast or just the leftovers for 2-3 months. Let it cool completely before preparing it for the freezer (but not more than 2 hours). Store it in a freezer-safe bag with the juices to prevent the meat from drying out. Slow thaw in the fridge overnight before reheating.
Leftovers: Any leftover shredded Mississippi roast also makes great sandwiches. Pile some on top of your favorite toasted hamburger bun or hoagie roll, along with some homemade buttermilk ranch dressing and extra sliced pepperoncini, or maybe some melted mozzarella and thin-sliced, sweet onion.
Food Safety: Here’s an article you might want to check out.

Variations

Can you make a Mississippi pot roast without pepperoncini? Well sure but you’ll miss out on a key flavor element of this recipe. The acidity from the peppers also helps cut through the richness of the meat and gravy.
Can you add potatoes and carrots to this? Yes absolutely. Add potatoes and carrots that have been cut into 1 1/2 inch pieces.
Can you make a Mississippi pot roast with pork? Yes, and it’s absolutely delicious. Choose a 3 1/2–4-pound boneless pork shoulder roast instead of the roast beef. This pork roast version is a wonderful change to add to your dinner rotation.

Serving Recommendations

I love to serve this pot roast with mashed potatoes, buttered noodles, or rice.

How to Make Instant Pot Mississippi Pot Roast

Cut the chuck roast into 1 pound even thickness.
Place chuck roast in the instant pot and pour the beef broth.
Sprinkle Au Jus packet and dry ranch dressing mix.
Add pepperoncini peppers and butter slices on top.
Cook and serve.

See full instructions below.

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