Due to the wildly unprecedented success of my traditional Best Pot Roast recipe in the Instant Pot, I felt I had to visit its sassy Southern sister, the Mississippi Pot Roast!
This roast differs from the traditional Pot Roast in the fact that the gravy strikes a balance of rich AND tangy at the same time and when paired with how fork-tender the roast becomes, it tastes like the most prestigious short ribs you’ll ever have – without being short ribs.
And despite peperoncini being the core ingredient, once cooked, they aren’t spicy at all! It’s sort of like magic how spice transforms into tangy and makes the roast into something so grand, you’ll be making this one often. SO if you fear spice, DO NOT fear this dish. It’s completely mild.
The best part? Laughably easy to make and it’ll be done quicker than it takes Tom Sawyer & Huck Finn to take an afternoon raft ride on the Mississippi.
Here’s How I Made It! (scroll down to the bottom for the fully-written recipe):
Begin with a large (or a few small) onion(s)…
…and dice it up.
Now, let’s focus on our meat. Get a chuck/pot roast cut (Costco has the best). Wherever you get it, just make sure it’s marbled and has LOTS of visible strands of fat. This makes for the best and most tender pot roast!
Slice the meat in half…
…so it’s in pieces about this big.
Go to the Instant Pot and add in some vegetable or canola oil and heat it up.
Then, in batches, place the meat into the pot.
…and sear. Make sure you move the meat around as soon as it comes into contact with the pot and oil because it will want to stick. Loosen it up for a few so it doesn’t.
Sear each side for about 2-3 minutes.
…until it looks like this! Then, flip and sear the other side.
A nice light sear. Beautiful, no? Remove from the pot when done…
…place on a plate for the time being and set aside.
Now let’s focus on our pot. See all that stuff stuck to the bottom? We’re about to get that up.
Add in the onion.
As soon as you add the onion, constantly and aggressively stir it up in the oil. It will begin to release water and will make the bottom of the pot go from looking like this…
…to looking like this. That’s exactly what we want!
Now, add in some garlic…
…and stir for a few.
Okay, let’s make this gravy come to life. Add in some beef broth…
…focus on a jar of peperoncini (don’t worry! It WILL NOT be spicy once cooked!)…
…add their juices…
…ranch dip mix…
…Au Jus or beef gravy mix…
…and when I add in the peperoncini, I like to remove the stems…
…(makes it easier when eating in the gravy later)…
…and add in as many as you wish (I add in about 3/4 of the jar and reserve the rest for garnishing at the end).
Give everything a good stir.
Now, place all of the seared roast back into the pot…
…piling it on top of each other.
Top it off with some butter, secure the lid and cook at high pressure (see below for full instructions).
When done, remove the lid…
…take some tongs…
…and carefully transfer it to a serving dish (the roast will be VERY tender by now)!
This is the time we’ll transform the sauce into the most amazing gravy. Give the pot some heat until it simmers.
In order to do that, let’s create our Gravy Potion! Take some VERY softened butter (you can zap it for 10-15 seconds in the microwave too)…
…and add some flour.
Mix it up until it goes from looking doughy…
…to looking smooth. Almost like a frosting or very creamy consistency.
Once the sauce is bubbling…
…add in the Gravy Potion.
Whisk it in really well for a short time and then turn the heat off.
From there, the sauce will have transformed into one of the greatest gravies you’ll ever “meat”
Cascade it over the roast.
Lastly, if desired, top with a few of the reserved peperoncinis for volume and look. Stick a fork in it…
…watch the roast melt apart like short ribs…
…and marvel at the magnum opus you’ve just created.
Bring that meat to your mouth…
…and praise cows, peperoncini and yourself.
Enjoy this OUTRAGEOUS roast! Goes PERFECT over egg noodles, wild rice and, of course, my Garlic Mashed Potatoes!
At the time of this post, Pressure Luck exclusively used Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
Instant Pot Best Mississippi Pot Roast
Take a classic pot roast and give it some seriously tangy sass and you have the mega-popular Mississippi Pot Roast. Even though peperoncini and their juices are a key ingredient to make this come to life, once cooked it's not very spicy at all. Give it a try!
The Roast (NOTE: This makes a lot of amazing gravy and is more geared toward roasts from 5-8lbs with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast, halve everything but the oil, onion and peperoncini juice)
- 1/4 cup of vegetable or canola oil
- 3-8 lbs of chuck roast, sliced into even cuts of about 2 lbs each (Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience! Also 3-4 lbs will feed about 4-6 people where 4-8 lbs will feed closer to about 8-10 people)
- 1 very large (or 2 medium/small) yellow or Spanish onion, diced
- 2 tbsp of crushed garlic
- 16 oz jar of peperoncini or banana peppers, with 1/2 cup of the juice reserved (NOTE: if you fear spicy food, this won’t actually make the dish spicy once it’s cooked. The spice magically transforms into a rich flavor for the gravy – so make sure you add this!)
- 1.5 cups of beef broth (I used 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
- 2 tbsp of light or dark brown sugar
- 2 packets of Ranch Dip mix (1 oz each)
- 2 packets of Au Jus or Beef Gravy mix (1 oz each)
- 4 tbsp (1/2 stick) of salted butter
The Gravy Potion
- 6 tbsp (3/4 stick) of salted butter, semi-melted/very softened (place in microwave for 10-15 seconds if you wish)
- 1/3 cup of all-purpose flour
- *Optional: 1/4 tsp of Zatarain’s concentrated Crab & Shrimp Boil (only add if you want it a bit spicy and a little goes a LONG way. If you want more, taste the finished gravy first and then add a drop more)
- Egg noodles, wild rice (optional) and/or Garlic Mashed Potatoes, prepared separately
- Add the oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes of heating up, sear each side of the roast for about 2-3 minutes on each side in batches. (NOTE: Make sure you move the roast around for a few moments as soon as it touches the oil as it will want to stick to the bottom of the pot. This will prevent that from happening.) Once done searing, remove the roast to a plate keeping the oil in the pot
- Add in the onion and constantly stir it around so it is coated in the oil for about 3 minutes. As you constantly and aggressively stir the onion around, it will release water while cooking and will deglaze (clear up) the bottom of the pot from any meat that was stuck on it. We want the bottom of the pot to be pretty much clear so that we have no issues when pressure cooking. (NOTE: Since the Instant Pot only allows you to sauté in 30 minute increments, you may need to hit the “Sauté” button again if you sautéed a lot of roast)
- Once the bottom of the pot is cleared and the onion’s are lightly translucent, add in the garlic and cook for another minute
- Now, add in the peperoncinis (I like to remove the stems before adding and reserve a few for garnish at the end) and the 1/2 cup juice, broth, ranch dip mix, au jus/gravy mix and brown sugar. Mix well.
- Add back in all the seared roast and pile on top of each other. Top with the butter, secure the lid and hit “Keep Warm/Cancel” and then “Manual” or “Pressure Cook” for 65 minutes (regardless of how much roast you have in there). When done, allow a natural release for 15 minutes (meaning you do nothing for 15 minutes) followed by a quick release. (NOTE: If you filled your pot to the brim with about 8-9 lbs of meat, when you do the quick release, it may gush some of the sauce out. If that happens, either toss a dish rag over it OR allow a full natural release to avoid any mess.)
- When the lid comes off, transfer the roast to a serving dish (it will be VERY tender!). Hit hit “Keep Warm/Cancel” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting
- As the sauce is coming to a bubble, mix together the Gravy Potion which is the softened/lightly melted butter and the flour (and Zatarain’s but only if you want it a bit spicy). Once the sauce is bubbling, whisk in the Gravy Potion and allow to bubble for a minute before turning the pot off. The sauce will have thickened into the perfect gravy consistency.
- Pour the gravy over the roast and, if desired, add a few of the reserved, uncooked peperoncini for garnish and for some spice as these will still have a kick unlike the cooked ones.
- Enjoy over some wild rice, egg noodles or especially my amazing Garlic Mashed Potatoes!
If you filled your pot to the brim with about 8-9 lbs of meat (this will fit in the 6qt by the way), when you do the quick release, it may gush some of the sauce out. If that happens, either toss a dish rag over it OR allow a full natural release to avoid any mess.
As mentioned, this makes a lot of amazing gravy and is more geared toward roasts from 5-9 lbs (will feed closer to 8-10) with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast (can easily feed 4-6), halve everything but the oil, onion and peperoncini juice. Use any leftover gravy over egg noodles or rice. It freezes well too!
Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible fat strands!
Definitely make this with my creamy Garlic Mashed Potatoes!
Want to make the most amazing Classic Pot Roast instead? Here it is!
I hope you post more recipes,your pot roast looks amazing.I have a pressure cooker and Im afraid to use it, but the way you explained it made it look easy. Thank you
Elena, today’s pressure cookers don’t need to be feared, just respected. Read the directions for use, know the parts and start with the water test. It cannot blow up. Just don’t open the lid towards you (always away from you) and don’t put your face over the pot right after opening it. Easy to use and just an amazing appliance. I use one or more (have 3) almost every day.
Is it possible to make this in a crockpot? I’m making your classic pot roast for Christmas but I’d like to make this one as well for my family.
Kim De Alba
I like the way you’ve reformatted your recipes. It was hard for me to read the alternating colored boxes for some reason. I found myself skipping steps!
I absolutely love this recipe. I’d make it every week if I could. I secretly wish no one else in my household liked it so I could have it all to myself. 😀
I made this recipe last night and it was fantastic! The gravy was so good and the easiest I have ever made. I am going to use your method for making a butter/flour paste whenever I make gravy in the future. The peperoncini and ranch give it a nice tangy flavor which balances well with the beef. I used a 2 lb chuck roast and left all the other portions the same – I have plenty of leftover gravy for future meals. Thanks for the recipe and great video for it too!
I’ve been following you for a long time, and in an earlier version of this recipe, you said to reserve a half cup of Peperoncini juice. I did that, and my pot is cooking, but now I don’t see what I’m supposed to do with that reserved juice. I guess I’ll just toss it in at the end when I make my gravy??
Thanks for following. Recipe card states step 4 😉
Thank you for pointing out Step 4, but when reserving 1/2 cup liquid, there is still more liquid in the jar. I put that liquid in with the peppers. If we’re supposed to put all liquid in at Step 4, why state reserve 1/2 cup liquid? Thank you.
I got a little thrown off by this too (didn’t put the “reserved” juice in with the peppers). Now it makes sense to me though, since it would add too much acidity if put in at the very end with the gravy potion.
Can I add mini potatoes 15 minutes before it’s supposed to be done and then cook the rest of the time with them or will they make it mushy? Thanks! Can’t wait to try this!
Tried this recipe today…….I didn’t make enough. I could eat it for a week and still love it. Thank you for the goodness.
I’ve tried to make this pot roast several times but I keep getting the “burn” notice. I have been very careful about scrapping the bottom when doing the onions I even switched to another inner pot after getting the burn notice and it comes up again with the new pot. Would it help to put the roast on the trivet?
This used to happen to me as well when I started making this. I ended up having to adjust this recipe just slightly to prevent this from happening. The only change I made was adding 2 cups of beef broth. I have made this recipe so many times, it’s one of our favorites! I hope that helps. You could also add the trivet, I have done that as well at times.
Cook the onions and scrape the bottom. Then add the peppers and juice to finish scraping it all up. Using a flat wide wooden spoon (I don’t know the name of this kitchen tool) helps too.
I ALWAYS sear my meat and soften my onions in a separate pan. It’s actually way easier and I can’t stand scraping and deglazing. Always comes out perfect.
This was delicious! For some reason my 9yo son has an aversion to gravy, but he loved this one. He gave the meal a 10! Thank you for sharing.
Making this for the 5th time today! My husband and I can’t get enough. Made it over the holidays for his family and they ate every last bite.
Love this recipe, and have made this several times in the last few months. We use the extra gravy on pork chops the next night. One tweak for us, I did not have dry ranch dressing mix, so I substituted Ranch packets with Boursin cheese, an idea I got from making your Zuppa Toscana which we also love very much!
All I can say is WOW. This was the first recipe I made in my new instant pot. I have made it before in a crock pot and my husband always enjoyed it. However, this time, because of your little “twists” I heard him moaning and saying over and over, “this is the best pot roast I have ever had.” Looking forward to cooking more of your recipes.
I am cooking this right now for dinner tonight. I have one question. In the directions you say to add brown sugar but I don’t see it listed in the ingredients to know how much to put in. I halved the recipe so I put in 1 teaspoon. I can’t wait to taste this. Thanks for the recipe. YUM YUM
Jeffrey, I usually love your recipes. But after three burn warnings in a row, despite completely deglazing each time, I had to give up on this one. 😭
Oh no! I’ve made the recipe no less than 15 times and that’s never once happened to me. Wonder if your pot is having trouble.
I used a 7 lb roast. Using 2 pkgs of au jus mix and 2 pkgs of ranch dip mix was way to much salt for the roast. Plus the added salt from the peppers, broth and salted butter, added twice, made the gravy inedible. Even after trying to dilute the gravy didn’t help.
Lynda – adding a bit of sugar can help temper the saltiness of a cooking liquid. Alternatively, before you add the uncooked roux base of flour+butter, you can simmer the liquid with a few peeled raw potatoes that are cut in strips. They will help absorb the excess salt. Remove the potatoes when you’re happy with the salt level and throw them away.
This was most excellent the first night, and even better the next !
I love that it was so easy to make too. Thank you Jeffrey.
Made this tonight, first time making any type of roast ever! Absolutely perfect in every way. Thank you so much!
Making for the first time. never did find the use for the reserved juice. Doesn’t say on this recipe and the author says to refer to recipe card step #4 (where is this located?) Anyway, still cooking will see.
Wondering if those that got the burn notice didn’t notice the beef broth PLUS water. I almost missed the ‘water’ and added it in right before I put on the lid. It’s natural releasing as I write this and can not wait to try it! I have 2 of your cookbooks, Jeffrey and they are by far, my favourites. Looking to get your newest one (after the blue “Lighter” one.
Yes, I did! Thank you! I just put the lid on and was wondering why it was so thick! I was worried I’d get a burn notice like so many others and decided to review the comments! Thank you! Still can’t figure out why we reserved 1/2 c of the pepper juice though? If we are not to put it in with the roast it would read better if it said to dispose of 1/2 cup of the juice and put the rest in with the roast.
Chris P. Bacon
Step 4 of the recipe says: “Now, add in the pepperoncini’s (I like to remove the stems before adding and reserve a few for garnish at the end) and the 1/2 cup juice, broth, ranch dip mix, au jus/gravy mix and brown sugar. Mix well.”
It’s right there. “…and the 1/2 cup juice…” This step isn’t saying add the entire contents of the jar. It’s saying to add the peppers from the jar, and sepearatly, add the 1/2 cup of juice. I don’t understnd why so many people are having trouble with this.
Most excellent roast! The gravy is rich and tangy – the perfect combo. I never thought of using butter and flour for a thickening agent, GENIUS!
In the one comment above where they did not add an extra 1.5 cup of water. Neither did I as Inused actual broth not the Better with bouillon that needs the extra water. I too did not know what to do with the extra pepperoni nine juice. I drained the jar and had a full cup of juice so put half in and saved the other half. Mine is cooking now so will see how it all works out
Monica Comeaux Martin
I think you are right Linda. The 1.5 c of water is only needed if you use 2 tsp of Better than Bouillon. They are both in parentheses – as in make your own or use the 1.5 c broth as listed. It’s soooooo thick. I added 1.5 c of water anyway. Fingers crossed it comes out ok.
It’s 1.5 cups broth period.
are you still cooking at the same amount of time depending on how many pounds of meat you’re using?
In the directions it suggests that the beef be cut into 2 lb chunks. Thinking 2” chunks would be better… maybe that was a typo?? We followed the directions and had two large 2 lb chunks and the meat was still quite tough at the end of the cook and natural release so we needed to put it back in to pressure cook for 20 more minutes.
I got a “Food Burn” notice, so I dumped into one of my other IP’s, and it cooked perfectly. I’m a spice wimp, but it wasn’t too spicy for me. Deliscious and rich – I will make again!
Have re-discovered pressure cooking with the One Pot and your recipes. This one has become a family and friends all time favorite! When people ask for the recipe, I send them to your site! Keep up the great work, like your cookbooks too.
I have made this twice now, the first time was amazing but the second it was super sour….almost to the point that we couldn’t even eat it. I cannot figure out what I did wrong. I used a leaner cut of meat, could that be it?
Sour? I’m thinking it was the butter.