Description
Mississippi pot roast in the Instant Pot is a comforting, one-pot meal that combines tender beef with zesty ranch seasoning and tangy pepperoncini peppers. Perfect for busy weeknights or family gatherings, this dish cooks quickly while infusing flavors that leave everyone craving more. Imagine succulent meat shredded and served with rich gravy—it’s the ultimate cozy dish to warm your heart!
Ingredients
Scale
- 3 lbs chuck roast
- 1 packet (1 oz) ranch dressing mix
- 1 packet (1 oz) au jus gravy mix
- 5 pepperoncini peppers (whole)
- 1 cup low-sodium beef broth
- 2 cups mixed vegetables (like carrots and potatoes)
Instructions
- Trim excess fat from the chuck roast and pat dry.
- Set your Instant Pot to 'Sauté' mode, add oil, and sear the roast on all sides.
- Sprinkle ranch dressing mix and au jus gravy mix over the roast. Add pepperoncini peppers and pour in beef broth.
- Secure the lid, set to 'Manual,' and cook for 60 minutes.
- Allow pressure to release naturally for 15 minutes before quick releasing any remaining steam.
- Remove the roast, shred it with forks, and serve with cooking liquid or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the pot (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg