Mini - Mississippi Pot Roast


  • 2 tablespoons olive oil
  • 3 pound chuck roast
  • 4 tablespoons butter
  • 2 tablespoons dry au jus mix
  • 2 tablespoons dry ranch dressing mix
  • 4 to 8 pepperoncinis
  • 1 tablespoon cornstarch
  • additional pepperoncinis for serving
  • chopped parsley for serving
  • Select the sauté function to heat up the Instant Pot inner pot. Add the olive oil. When the pot display reads “Hot,” add the roast and let sit undisturbed for 6 to 8 minutes to brown the bottom. When the bottom of the roast is browned, turn it over to brown the other side for approximately another 5 minutes.
  • Press Cancel to turn off the sauté function. Spread the butter on top of the roast. Sprinkle with the dry au jus mix and the dry ranch dressing mix. Add the pepperoncinis and 3/4 cup water. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Meat/Stew button, and set the time to 45 minutes.
  • Once cooking is complete, allow the appliance to natural release for 20 minutes. After 20 minutes, turn the valve to the Venting position to release the pressure. Press Cancel to turn off the Instant Pot. Carefully remove the lid and transfer the meat and pepperoncinis to a serving platter. Using a fork, shred the beef into large pieces.
  • Press the Sauté button to heat the remaining liquid in the inner pot. As the liquid heats, combine the cornstarch and 1 tablespoon water in a small bowl. When the liquid starts to boil, add the cornstarch mixture, whisking constantly until the sauce thickens. Pour the sauce over the meat. Garnish with chopped parsley. Add additional pepperoncinis to the platter, if desired, and serve.
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