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Instant Pot Mississippi Pot Roast Recipe – Easy Tender Dinner with Savory Gravy

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This Instant Pot Mississippi Pot Roast delivers fork-tender beef in a savory, tangy gravy with pepperoncini peppers and ranch spices. It’s a quick, comforting dinner perfect for busy nights or cozy gatherings.

Ingredients

Scale
  • 3–4 lbs boneless chuck roast
  • 1 cup beef broth (low-sodium preferred)
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix (or brown gravy mix)
  • 8–10 whole pepperoncini peppers
  • 1/2 cup pepperoncini juice
  • 4 tbsp unsalted butter, cut into pieces
  • 3 garlic cloves, minced (optional)
  • Salt & black pepper, to taste
  • 2 tbsp cornstarch (optional, for gravy)
  • 2 tbsp water (for cornstarch slurry)

Instructions

  1. Pat the chuck roast dry with paper towels and season both sides generously with salt and black pepper.
  2. Set Instant Pot to ‘Sauté’ mode. Add 2 tbsp butter and sear the roast for 3-4 minutes per side until deep golden brown. Remove beef and set aside.
  3. Pour in 1 cup beef broth and deglaze the pot, scraping up brown bits.
  4. Sprinkle ranch mix and au jus mix evenly over the beef. Return roast to the pot. Add minced garlic, pepperoncini peppers, and pour in pepperoncini juice. Dot top with remaining butter.
  5. Lock lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 65 minutes (for 3-4 lb roast). Let pressure release naturally for 15-20 minutes.
  6. Open lid, transfer roast to cutting board, and shred with two forks.
  7. For gravy: Set Instant Pot to ‘Sauté’. Mix cornstarch and water in a small bowl, then stir into pot juices and whisk until thickened (2-3 minutes).
  8. Return shredded beef to pot and coat in gravy.
  9. Taste and adjust seasoning. Add more salt, pepper, or pepperoncini juice as desired. Adjust gravy consistency with broth or more cornstarch slurry if needed.
  10. Serve beef and gravy on a platter or bowl. Garnish with extra peppers if desired. Spoon over mashed potatoes, rice, or sandwich rolls.

Notes

For gluten-free, use certified gluten-free ranch and gravy mixes and thicken with arrowroot starch. Searing the beef adds extra flavor. Letting the shredded beef soak in the gravy before serving enhances taste. Adjust pepperoncini amount for desired tang and heat. Leftovers store well in the fridge for 4 days or freeze up to 3 months.

Nutrition

Keywords: Mississippi pot roast, Instant Pot, beef roast, comfort food, pressure cooker, easy dinner, savory gravy, family recipe, potluck, gluten-free option

Find it online: https://lucydishes.com/instant-pot-mississippi-pot-roast-recipe-easy-tender-dinner-with-savory-gravy/