It has been quite chilly here in the Sunshine State! The sudden and unwelcome cold weather has had me craving comfort food like a bitch. Naturally, I thought of pot roast. There is nothing more comforting than tender pieces of beef coupled with carrots, potatoes and juicy gravy. I have posted my quick go-to pot roast recipe on the blog previously, but I was wanting to try something different this time around. On I went to Pinterest where I kept seeing recipes for “Mississippi Pot Roast.” Wtf is that? I thought. There were many variations of this recipe, but most included: beef chuck roast, pepperoncinis, Au Jus gravy mix, ranch dressing mix and butter, A.K.A., exactly what I was looking for. Keep scrolling to get the deetz on how to make this juicy, absolutely mouth-watering Mississippi Pot Roast with a hint of spice that will knock your damn socks into Bermuda.
Juicy Mississippi Pot Roast
2-3 lb. beef chuck roast
1 onion, diced
6-8 gold potatoes, halved
1 jar of pepperoncinis
1 packet Au Jus gravy mix
1 packet dry ranch dressing mix
4 tbsp. butter
1 cup beef broth
TBH, I wasn’t planning on writing a post on this recipe, but my Instagram family spoke up! I do what I can ya know? Follow me here to join in on the action.
This recipe can be made in the crockpot (high for 6 hours or low for 8 hours), but ya’ll already know I am too in love with my Instant Pot to cheat on him. Plus, this recipe is done in just 1 hour in the Instant Pot…or I slept in too long to throw this thing in the crockpot before work. The reasons are irrelevant. Do whichever one you prefer.
There are a couple of things to keep in mind before starting: 1. Make sure to buy a chuck roast with ample marbling. The fat is where it is at. A rump roast will work too, but chuck roast is best in my opinion. 2. Sear both sides of the roast in hot oil and deglaze with the beef broth before tossing in the rest of the ingredients. This will help lock in all those lovely juices and add more flavor in the end.
To start, set your Instant Pot to the sauté setting. Pour in 2-3 tablespoons of olive oil of and heat thoroughly. Pat any excess moisture off the roast and gently place into the hot oil. Sear each side for about 5-6 minutes until browned. Remove the roast and set aside.
Next, pour in the beef broth and begin to deglaze the pot, scrapping off all those delicious stuck-on beef pieces. Then, add the onions, Au Jus gravy packet and ranch dressing packet and mix thoroughly. Layer the potatoes in the onion mixture and place the roast on top. Feel free to add whatever veggies you like or none at all. Place 4 tablespoons of butter and 8-10 pepperoncinis on and around the roast. Lastly, pour about 1/2 cup of pepperoncini juice into the pot and close the lid.
Set the Instant Pot on high pressure for 45 minutes and wait super impatiently. Read your book, do somersaults in the yard, etc.
Once the timer beeps, let the Instant Pot naturally de-pressurize (about 15-20 minutes) until you can safely remove the lid. Remove the roast from the pot and shred, then place the meat back into the pot.
Serve over rice, mashed potatoes or rice and potatoes, like me! Side note: I will definitely add carrots or celery to accompany the potatoes next time.
This Mississippi Pot Roast was so amazing and hands-down the best pot roast I have ever made. My boyfriend Mark agreed too! I have a feeling this will be a reoccurring meal for us especially on weeknights. Let me know in the comments below if you decide to try this pot roast for yourself!
Juice got ya gurl feelin’ loose!