The origin story of most of our favorite comfort foods is usually a little bit of a mystery, but not so with the massively popular Mississippi pot roast. It can be traced back to Ripley, Mississippi, a town with a population of about 5,300 that’s known as the birthplace of the hill country blues.
More specifically, it can be traced back to Robin Chapman, who adapted a recipe given to her in the 1990’s so that it would be less spicy for her kids. They loved it so much she shared with with a friend, Karen Farese, who contributed it to her church’s cookbook. The rest, as they say, is history.
Originally made with just five ingredients – roast, butter, ranch seasoning, au jus gravy mix and pepperoncinis – it was just called “roast beef” in the beginning. But with it’s melt-in-your-mouth tenderness and tangy, rich flavors, it’s no surprise that the recipe caught on, and as it made its way to fame it became affectionately known as the Mississippi pot roast.
The version below is made without seasoning packets, which often contain ingredients like artificial flavors and gluten that I want to avoid. Even when made from scratch, though, it’s a delicious homestyle dish that’s mostly hands-off and easy enough for busy weeknights.
Serve it up with mashed potatoes (or cauliflower fauxtatoes) and a side of veggies or a big salad.
Instant Pot Mississippi Pot Roast Recipe
Equipment
- Instant Pot (6-8 quart)
Ingredients
Roast Ingredients
- 3-4 pound beef chuck roast
- ¼ cup beef broth, chicken broth, or water
- ¼ cup coconut aminos
- ½ cup brine from pepperoncini jar
- ¼ cup butter (or avocado oil if dairy-free)
- 16 ounce jar of sliced pepperoncini’s
DIY Ranch Seasoning Mix
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tsp black pepper
- 1 tsp sea salt
DIY Au Jus Gravy Ingredients
- 1 cup juices from the Instant Pot once meat is done
- 1 tbsp arrowroot powder
- 2 tbsp water
Instructions
- Pat the roast dry with paper towels and set aside. In a small bowl, combine the ranch seasoning ingredients – parsley, dill, garlic powder, onion powder, black pepper and salt – then set aside.
- Turn on the sauté setting on your Instant Pot and add 4 tablespoons of butter/avocado oil.
- Once the butter/oil is hot, add the roast to the pot and sear on all sides, then remove the roast and set it on a plate.
- Pour the beef broth, chicken broth or water into the pot and use a wooden spoon to deglaze the bottom of the pot (scrape up any browned bits that have accumulated on the pot).
- Place the roast back in the pot. Pour coconut aminos and 1/2 cup of the brine from your pepperoncini jar over the roast, then place the ranch seasoning on top of the roast.
- Place the lid on the Instant Pot and set the valve to the “sealing” position. Set the pressure cooker setting to high pressure for 55 minutes.
- Once the timer goes off, let the pressure release naturally for about 15 minutes and then do a quick release. I recommend using a long-handled spoon to move the valve so that your hand stays far away from the hot steam that will stream out. When the float valve drops, carefully unlock and remove the lid.
- Remove the roast from the Instant Pot and place it in a serving dish. Using two forks, pull apart the meat until the entire roast is shredded. Add half the drained pepperoncini peppers and toss to combine, then taste and add more if desired. I usually use the whole jar.
- Make an arrowroot slurry by mixing 1 tablespoon of arrowroot powder with two tablespoons of water.
- Pour one cup of the liquid from the Instant Pot into a measuring cup and discard the rest. Place the one cup of liquid back into the pot and turn the pot back to sauté. Add in the slurry and cook for 1-2 minutes after the mixture starts bubbling. After it thickens, pour it over the roast. Toss to combine everything, then serve.
Notes
Tried this recipe?
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Frequently Asked Questions
Can this recipe be made in a slow cooker?
Yes, you can add the roast, broth, coconut aminos, pepperoncini juice and DIY Ranch Seasoning Mix to slow cooker and cook on low for 6-8 hours (or until fork tender). I don’t sear when I use the slow cooker so there’s no need for the oil. If you’d like you can add the pepperoncini’s on top of the roast before it cooks. I prefer to add them after because they tend to get very soft if they cook for a long time.
When the roast is done, you can prepare the gravy using the DIY Au Jus ingredients on your stovetop.
More Instant Pot Recipes To Try
Chicken Tikka Masala – This family favorite folds tender marinated chicken into a rich, creamy curry sauce made with aromatic garam masala, diced tomatoes, fresh ginger and more.
No-Thaw Taco Meat – Infused with spices like cumin and chili powder, this recipe is so simple and delicious. You don’t even need to thaw the ground beef before tossing it into the Instant Pot.
Teriyaki Chicken – With a sticky, sweet and savory sauce and tender chicken, this recipe makes a delicious and easy meal.
Chicken Soup – This nourishing version of a tried-and-true comfort food is so flavorful and easy!
BBQ Pulled Pork – Juicy and flavorful, this tender pulled pork is delicious on its own or served as a sandwich with a side of coleslaw.
