This is my favorite way to make roast. This version can be made in the crockpot also. Check out that version on my blog. The flavors in this roast are intense. Pouring the gravy over mashed potatoes is delightful. I like using a chuck roast for this dish because of the marbling in it giving it more flavor and making it more tender.
Instant Pot Mississippi Pot Roast
Ingredients
- 3-5 lb Chuck Roast look for one with marbling in it.
- 1/2 cup Beef Broth
- 1/2 cup pepperoncini juice
- 6-8 whole pepperoncinis
- 1 stick of butter
- 1 envelope ranch dressing mix
- 1 envelope aujus gravy mix
- Salt & Pepper
Instructions
- Optional step (this gives the roast a nice additional flavor and color). Add 1 TBS of oil to sleeve of instant pot. Turn instant pot on saute function. Cut roast into 2-3 pieces.Salt & pepper all sides of roast. Place into Instant Pot sleeve and brown on all sides. Remove roast from pot.
- Turn off saute function. Add beef broth and pepperoncini juice. Make sure to scrape off all bits on the bottom of pot.
- Add roast back into instant pot. Sprinkle aujus mix and the ranch mix on top of roast. Cut the stick of butter into pieces and place on top of mixes on top of roast. Place 6-8 pepperoncinis.
- Close and lock lid. Make sure knob on back of lid is on sealing. Cook on manual setting. Cook for 90 minutes. Let unit do a natural release for 15 minutes. Finish by moving knob from sealing to venting for quick release. Once the pin drops, you may open lid away from you to avoid burns.
- To make a gravy from the juice, remove your roast pieces and place on a serving dish. Make a slurry my mixing 5 TBS of corn starch and 1 TBS water. Pour into juice let in instant pot, placing using on Saute function. Stir until it comes to a boil and thickens. Pour over meat or potatoes if desired.
- Enjoy.
