Instant Pot Mississippi Pot Roast

Name: Instant Pot Mississippi Pot Roast
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Ingredients: ¼ cup flour; 2 teaspoon kosher salt; 1½ teaspoon black pepper, (coarse ground); 2 tablespoons avocado oil; 3 pounds chuck roast; 4 tablespoons butter, (unsalted ); 1 jar whole pepperoncinis, (drained); 1 yellow onion, (finely sliced); 4 tablespoons mayonnaise; 4 tablespoons sour cream; 1 teaspoon fresh dill, (finely chopped); 1 teaspoon fresh parsley, (finely chopped); 1 teaspoon lemon juice; 1 tablespoon garlic, (minced, about four cloves ); ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon red pepper flakes

Instant Pot Mississippi Pot Roast – It’s midweek, and you need an easy meal everyone will love; reach for Instant Pot Mississippi Pot Roast. Pepperoncinis, onions, homemade ranch, and rich, tender chuck roast are homey and comforting; this recipe produces a lot of shredded roast beef, making it great for meal prep, volume eating, and feeding a crowd at a party or get-together.

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A serving bowl full of Instant Pot Mississippi Pot Roast.

WHY IS IT CALLED MISSISSIPPI POT ROAST?

Many attribute the recipe to a home cook from Mississippi. She admits to never referring to it as Mississippi roast, but as it grew in popularity, the name stuck, and that’s what we call it today!

WHAT YOU NEED TO MAKE THIS RECIPE

Flour: Flour contains starch that caramelizes when seared to provide the roast with deep color and taste.
Salt + Pepper: Generously season the beef with salt and pepper.
Chuck Roast: I prefer chuck roast for our Mississippi Roast in the Instant Pot; it is inexpensive and holds up well during the cooking process. The beef takes a while to become tender enough to pull apart, but the wait is worth it; cuts like rump roast don’t tenderize as easy as chuck.
Butter: Butter increases the flavor and prevents the chuck from drying out.
Pepperoncini: I suggest using a whole can of peppers! Pepperoncinis are the star of this meal for me, especially after they’ve marinated in the liquid from the meat and ranch dressing- be sure to drain the jar before adding the peppers.
Onion: Onions break down in the pressure cooker alongside the beef.
Ranch Dressing: Ranch dressing is key to a classic Mississippi roast. While you can use store-bought ranch, nothing compares to our homemade ranch, at least in my opinion. I often prepare extra to use as garnish.

SUBSTITUTIONS AND VARIATIONS

Make this recipe with chicken breast or pork instead of chuck roast, but adjust the cooking time accordingly.
Add carrots, mushrooms, potatoes, or bell peppers to make it a complete meal.
Use store-bought ranch or a packet of ranch seasoning and sour cream; these are great alternatives if you’re in a hurry.

HOW TO MAKE INSTANT POT MISSISSIPPI POT ROAST

The full recipe with measurements is in the recipe card below.

Combine flour, salt, and pepper; coat the roast with the mixture.

Coat the beef in flour, salt, and pepper.

Warm oil and sear the roast in the Instant Pot on saute mode for 4-5 minutes on all sides.

Sear the chuck roast until golden brown.

Add butter, onions, and pepperoncini’s, then place the lid on the pot, but do not secure it; simmer for 5 minutes.

Top the roast with onion, pepperoncinis, and butter. Then, simmer for a few minutes.

Combine the ingredients for the ranch dressing in a small bowl and whisk to emulsify.

Combine the ingredients for homemade ranch dressing.

Remove the lid and add the ranch dressing.

Top with homemade ranch and start the pressure cooker.

Secure the lid, and set the Instant Pot to manual high pressure; cook for 70 minutes with a quick release. When it’s done, let it rest on a cutting board for about 5 minutes.

Shred the meat, then add it to a serving dish with some liquid from inside the Instant Pot.

Serve the Mississippi roast with rice, mashed potatoes, or egg noodles.

COOKING TIPS

Sear the roast cooking it in the pressure cooker. You can skip this step if you’re in a hurry, but taking the time to do so imparts flavor.
Do not try this recipe with other cuts of meat! Ask me how I know that! Any beef labeled as chuck will work for this recipe.

SEARCHING FOR MORE LIKE THIS?

If you love this recipe, try one of these beef favorites!

SERVING SUGGESTIONS

Mashed Potatoes, Baked Potatoes, Roasted Potatoes
Hoagie, Dinner Rolls
White Rice, Cauliflower Rice, Brown Rice
Mashed Cauliflower
Steamed Carrots
Egg Noodles

WHAT TO DO WITH THE LEFTOVERS

Refrigerate – Store leftovers in an airtight container; it will keep for 3-5 days.
Freeze – Allow the meat to cool, then add it to a freezer-safe bag or container. Mississippi roast will freeze for 6 months.
Thaw – When you’re ready to eat, let it defrost in the fridge overnight.
Reheat – Warm leftovers on the stovetop and prepare your sides.
Repurpose – Make a hoagie, Philly, slider, or wrap with leftover shredded roast. You can also make a rice bowl!

Mississippi pot roast served on a bun and topped with homemade ranch.

FREQUENTLY ASKED QUESTIONS

What does Mississippi roast taste like?

With the addition of homemade ranch and pepperoncinis, Instant Pot Mississippi Pot Roast is tangier then traditional Instant Pot Pot Roast.

Why is my Mississippi roast tough?

If you find that your roast is tough, that means one thing; you need to cook the roast longer. I find this especially true at a higher elevation. I have also had this result using cuts other than chuck roast.

Can I make Mississippi roast in a slow cooker or Crockpot?

1. Coat the pot roast with flour, salt, and pepper. Then, sear it in a large skillet.
2. Transfer the meat to a Crockpot and add the remaining ingredients.
3. Cover and cook on low for 8 hours. You can cook on high for 4 hours, but I don’t like the result.

Is this recipe keto? Is it low-carb?

It sure is. However, I suggest leaving out the flour or reducing the amount you use. I calculated the macros to make it easy for you.
• Carbs – 5 Net Carbs
• Protein– 51g
• Fat– 22g

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