We took the viral, melt-in-your-mouth Mississippi pot roast and made it in an Instant Pot® multi-cooker, cutting the overall cook time by more than half. The ranch seasoning and sliced pepperoncini provide just the right amount of spice and tang. The result is a flavorful, fork-tender dish you can make any night of the week.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 2 1/2- to 3-pound boneless beef chuck roast (about 2 inches thick)
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 1 1/2 cups low-sodium beef broth
- One 1-ounce packet ranch seasoning mix, such as Hidden Valley
- 1/2 cup sliced pepperoncini
- Mashed potatoes, for serving
Instructions
- Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper.
- Set the Instant Pot® to saute on high (see Cook’s Note). Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs.
- Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return the roast to the pot (it’s okay if the roast is not fully submerged in the broth). Scatter the pepperoncini on top.
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 55 minutes. After the pressure cook-cycle is complete, follow the manufacturer’s guide for a natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the roast to a cutting board using tongs, leaving the broth in the pot. Shred the beef using 2 forks, discarding any large pieces of fat.
- Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 397 |
| Total Fat | 28 g |
| Saturated Fat | 11 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 28 g |
| Cholesterol | 95 mg |
| Sodium | 576 mg |
Reviews
Delish and easy!
Too much talking! I thought this was a demonstration of a recipe, I mean she was explaining what an Instant pot is??? Couldn’t even watch it too long. No rating I can’t leave 0 stars
Excellent! Leftovers made great Cuban sammies.
This one’s a keeper. The simplicity of salt and pepper, with the kick of the ranch mix was perfect. I added one large onion, a touch of worcestershire and the rest of the box of beef broth for more volume since I wanted gravy afterward. Once the meat was done and removed added flour for the gravy (brought to a boil on saute setting) until it felt thick enough. Make sure you taste the gravy while it’s cooking and, if it’s not beefy enough, add some bouillon (I like Better Than Bouillon). Tried a little MSG (Accent) but the jury’s still out on whether that extra umami flavor was a plus or a minus.
I followed the recipe precisely. My roast was 2.54 pounds and on the leaner side. It probably needed double the liquid because after the cook and resting time, it did NOT shred. It needed more flavor, too. Some of the pepperoncini liquid would have helped, along with some Italian herbs. A fine recipe for a bland palate. I’ll try again with a different recipe.
Did a 2 1/2 lb roast. Did two cups of beef broth with a good splash of pepperchini juice. Added carrots celery and orange pepper. And a pack of gravy.
Have been making the original (Robin Chapman) recipe for years. This is a decent, time sensitive compromise but third best behind dutch oven slow braised and her real slow cooker one. The closer you can hew to hers the better, which is where insta-pot/pressure cooker short cuts go wrong because of the added liquids. This version is not bad, but falls short of my preferred dutch oven prep which takes about 3.5 hours
This is so easy to make and very flavorful!
My little 2.5 lb took over 70 minutes to get it to shred..taste is spot on…I think I will have to play with timing of my Instant Pot…
Made this with a 4 lb . Pork shoulder roast in a slow cooker. Outstanding!!!