Instant Pot Mississippi Pot Roast
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Course
Main Course
Instant Pot Mississippi Pot Roast
Description
This pot roast recipe starts by browning trimmed chuck roast pieces in canola oil using the Instant Pot's sauté function for even color and flavor. Beef stock is added next, and the pot is scraped to incorporate the browned bits. Pepperoncini peppers with some of their liquid, along with dry onion soup mix, parsley flakes, chives, dill, onion powder, garlic powder, and freshly ground black pepper are added to season the roast further. The mixture is pressure cooked on high for 45 minutes, then allowed to release pressure naturally, ensuring tender meat.
After cooking, the beef is shredded and returned to the pot. The cooking liquid is thickened with a cornstarch slurry cooked over sauté to make a gravy. This preparation yields moist, flavorful shredded beef with a lightly tangy profile from the pepperoncini and a well-rounded herb seasoning.
Serve the shredded pot roast with its gravy alongside mashed potatoes, rice, or vegetables for a hearty meal. The leftovers reheat well and the gravy adds moisture and flavor that complement the tender meat.
Ingredients
- 1 tablespoon canola oil
- 4 pound chuck roast excess fat trimmed and cut into 6 pieces, boneless
- 1 cup beef stock
- 6-8 Pepperoncini peppers plus 1/4 cup liquid from jar, jarred, for salad
- 1 (1-ounce) package onion soup mix dry
- 2 tablespoons dried parsley flakes
- 1 tablespoon chives dried
- 2 teaspoons dill dried
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper freshly ground
- 3 tablespoons cornstarch
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
- Stir in beef stock, scraping any browned bits from the bottom of the pot.
- Stir in pepperoncini salad peppers and liquid, dry onion soup mix, parsley flakes, chives, dill, onion powder, garlic powder and pepper. Return beef to the pot.
- Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
- Remove beef from the Instant Pot®; shred, using two forks.
- In a small bowl, whisk together cornstarch and 3 tablespoons cold water; set aside.
- Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 3-5 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
- Serve beef with juices immediately.
User Reviews
Overall Rating
4.9
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