Instant Pot Mississippi Pot Roast (Fall-Apart Tender)

Name: Instant Pot Mississippi Pot Roast
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 5 lbs chuck roast (cut into 2 chunks); 3 tablespoons vegetable oil; 1 small onion (diced); 1 tablespoon minced garlic; 1/2 cup water; 1/2 cup pepperoncini juice (from jar); 3/4 cup beef broth (low sodium); 1 tablespoon Worcestershire sauce; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon red pepper flakes; 1 packet dry Ranch Dressing Mix; 1 packet Au Jus Mix; 12 whole Pepperoncinis; 1 stick unsalted butter (sliced); 8 cloves garlic (whole); 5 bay leaves; 2-3 tablespoons cornstarch; 3 tablespoons water

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I know the feeling—you’ve spent the day juggling school runs, back-to-back meetings, and a mountain of laundry. Your kitchen shouldn’t be another source of stress. Imagine walking through the door and being greeted by the deep, savory scent of slow-simmered beef, tangy pepperoncinis, and rich butter. Your fork glides through the chuck roast, which has transformed into tender, melt-in-your-mouth shreds bathed in a velvety gravy.

This isn’t an all-day project; it’s the magic of the Instant Pot. I’ve refined this version to deliver that classic, zesty flavor profile with a depth of richness that usually takes eight hours in a slow cooker. It’s hearty, it’s comforting, and it’s about to become your family’s most-requested Tuesday night miracle.

At-A-Glance:

Dietary: Gluten-Free (Check mix labels)
Total Time: 1 Hour 40 Minutes
Difficulty: Easy
Cost per serving: $4.25

Why This Recipe Works

Most Mississippi Pot Roast recipes simply dump everything in a pot, but my method builds layers of flavor that make a massive difference. Searing the chuck roast creates a caramelized crust—thanks to the Maillard reaction—that anchors the entire sauce. I use a combination of beef broth and pepperoncini juice to provide a bright, acidic counterpoint to the heavy fats in the butter and ranch mix.

This acidity cuts through the richness, ensuring every bite feels balanced rather than greasy. By utilizing the pressure cooker, we break down the tough connective tissues in the chuck roast in record time, resulting in a texture that is impossibly succulent and never dry.

Key Ingredients & Notes

5 lbs Chuck Roast: Look for heavy marbling; those white veins of fat melt during cooking to keep the meat juicy.
Pepperoncini Juice: This provides the signature “zing.” Don’t skip the juice from the jar!
Unsalted Butter: Using unsalted allows you to control the sodium from the seasoning packets.
Dry Ranch & Au Jus Mix: These are the flavor powerhouses that create that iconic, savory crust and gravy.
Whole Garlic Cloves: These soften into sweet, spreadable gems during the pressure cooking process.

Step-by-Step Instructions

Press the Saute button on your Instant Pot and wait for it to display “Hot.” Pour in the oil and let it shimmer. Brown your chuck roast chunks in batches—give them about 5 minutes per side until they develop a deep, dark crust. Remove the meat and set it aside under a loose tent of foil to keep those juices settled.

Deglaze the bottom of the pot with your water. This is the most important part! Use a wooden spoon to scrape up every single brown bit; that’s where the concentrated flavor lives. Toss in the diced onion and minced garlic, stirring for just a minute until they smell incredible.

Whisk in the beef broth, pepperoncini juice, Worcestershire, salt, pepper, red pepper flakes, and both seasoning packets. Slide the beef back into the pot, nestling it into the liquid. Top the meat with your butter slices, whole garlic cloves, pepperoncinis, and bay leaves.

Lock the lid and set the pot to High Pressure for 70 minutes. When the timer beeps, walk away! Allow a 15-minute natural pressure release to ensure the meat stays tender. Vent any remaining steam and open the lid.

Switch back to Saute mode. Whisk your cornstarch and water in a small bowl to create a smooth slurry. Stir the slurry into the bubbling liquid for 2-3 minutes until the gravy coats the back of a spoon. Discard the bay leaves and serve this over a mountain of buttery mashed potatoes.

Expert Tips

The Burn Notice Fix: If your pot frequently triggers a burn warning, ensure you have scraped every last bit of caramelized beef off the bottom during the deglazing step. Any stuck protein will overheat and stop the cooking process.

The Fat Skim: Chuck roast is a fatty cut. If the gravy looks a bit oily, use a wide spoon to skim the clear fat off the top before adding your cornstarch slurry for a cleaner, more refined sauce.

Variations & Substitutions

Keto/Low Carb: Skip the cornstarch slurry and serve the roast over steamed cauliflower mash or roasted radishes.
Lower Sodium: Replace the Au Jus packet with 2 tablespoons of beef base (like Better Than Bouillon) and a teaspoon of onion powder to control the salt intake.
Extra Kick: Double the red pepper flakes and slice the pepperoncinis before adding them to release more heat into the sauce.

FAQ

Can I cook the roast from frozen?

I don’t recommend it for this specific recipe. Searing the meat is vital for the flavor profile, and you can’t get a proper sear on a frozen block of beef. Thaw it overnight for the best results.

Why is my roast tough after 70 minutes?

If the meat isn’t shredding easily, it likely needs more time. Large, dense cuts vary. Put the lid back on and pressure cook for another 10-15 minutes; it will eventually give in and become tender.

Can I use a different cut of meat?

You can use rump roast or bottom round, but they are leaner. You may find the end result a bit drier than the chuck roast, which is the gold standard for shredding.

Recipe updated in 2026 to reflect the most accurate timing and additional insights.