The Mississippi Pot Roast has got to be one of the most talked about recipes on the internet! I needed to see what this was all about for myself. I will admit, I was a little hesitant to try it based on the ingredients. Pepperoncinis and ranch mix? How could that be good? Well, it is!!
After reviewing many, many recipes, I came up with a version that is just right. It’s not too sweet, not too salty and not spicy. It’s just right!!
Pot roast is one of our favorite meals. Unfortunately, it takes a lot of time and effort to get it right. Well, that is if you aren’t cooking your pot roast in an Instant Pot!. In only 65 minutes, the Instant Pot helped me make a tender, juicy and oh so flavorful pot roast!! Yes!!!! Instant Pot for the win!!
Did I mention how flavorful the Mississippi Pot Roast is? Oh my goodness. I just can’t believe how much flavor there is. It’s incredibly rich and delicious. The combination of the pepperoncinis, ranch mix, au jus and butter knock this pot roast out of the park!
Tips for Mississippi Pot Roast- Instant Pot Recipe:
1.Pepperoncinis sound scary and spicy! They are not! The pepperoncinis do not add heat to the recipe. They add flavor but no heat.
2.When you add the onions, the moisture from the onions will add quite a bit of liquid. Use this liquid to deglaze the pan. If you leave the brown bits of beef on the bottom of the pot, you may get a burn notice.
3.Do not add additional salt. The Hidden Valley Ranch Mix and Au Jus are quite salty to begin with. If you add additional salt, the end result will be way too salty. If you are watching your sodium intake, only use half a package of each mix.
4.Be sure to thoroughly mix the softened butter and flour mixture. It needs to be fully combined otherwise you will have a lumpy gravy.
How to Make Mississippi Pot Roast- Instant Pot Recipe:
1.Turn Instant Pot on Sauté and pour in vegetable oil.
2.Cut pot roast into smaller pieces- about 4 inch by 4 inches. Once pot is hot, place the roast into the oil and sear on all sides. This should take 3-4 minutes per side.
3.Once roast is seared and browned on all sides, remove roast from pot and set aside. Add onion to pot- stir continuously. Be sure to “scrape” the browned bits off the bottom and sides of the pan while you are stirring the onions. Once onions are translucent, pour in the garlic and stir for a minute or two.
4.Add in pepperoncinis and pepperoncini juice and then pour in beef broth. Sprinkle in Hidden Valley Ranch dip mix, Au Jus powder and brown sugar- stir until all ingredients are combined well.
5.Return the pot roast to the Instant Pot pot. It’s okay to stack the meat on top of each other. Top roast with 4 tablespoons of salted butter. Leave remaining 4 tablespoons of butter on the counter so that it comes to room temperature and softens. Close the Instant Pot lid and move valve to “seal.”
6.Cook on “manual” or “pressure cook” on high pressure for 65 minutes (1:05 hours)
7,Combine remaining 4 tablespoons of butter (½ stick) with ¼ cup of flour. Be sure that the butter is room temperature so that it combines easily with the flour. Mix thoroughly. If the mixture is lumpy, your gravy will be VERY lumpy too. (I made this mistake the first time).
8.Once timer goes off, let pressure naturally release for at least 15 minutes and then quick release remaining pressure by moving the valve to “vent.” If liquid starts to come out of the valve, close valve to “seal” position and naturally release more pressure. Open lid and remove roast from pot and put in serving dish.
9.Turn Instant Pot on to sauté function- let simmer for 3 minutes and then add butter and flour mixture to the pot. Whisk to combine all ingredients well. This will help to thicken and smooth the gravy.
10.Using a ladle, pour gravy over pot roast. Oh my goodness!! It’s time to eat.
Ingredients for Mississippi Pot Roast- Instant Pot Recipe:
- Pot Roast- Any size works well. I used a 2.25 pound roast for this recipe but there is enough gravy and flavor to make a bigger roast.
- When buying a roast, you will want to buy about ¾ pound per person that you are looking to feed.
- ¼ cup vegetable oil
- 1 cup chopped onion
- 2 tablespoons minced garlic
- 6 Pepperoncinis
- ½ cup of pepperoncini juice from the jar
- 12 ounces of beef broth
- 2 tablespoons of brown sugar- light or dark
- 1 packet of Hidden Valley Ranch Dip Mix
- 1 packet of Au Jus powdered mix
- ¼ pound of salted butter (1 stick)
- ¼ cup flour
Mississippi Pot Roast- Instant Pot Recipe
Rate this Recipe Print Recipe Pin RecipeIngredients
- Pot Roast- Any size works well. I used a 2.25 pound roast for this recipe but there is enough gravy and flavor to make a bigger roast.
- When buying a roast (you will want to buy about ¾ pound per person that you are looking to feed.)
- ¼ cup vegetable oil
- 1 cup chopped onion
- 2 tablespoons minced garlic
- 6 Pepperoncinis
- ½ cup of pepperoncini juice from the jar
- 12 ounces of beef broth
- 2 tablespoons of brown sugar- light or dark
- 1 packet of Hidden Valley Ranch Dip Mix
- 1 packet of Au Jus powdered mix
- ¼ pound of salted butter (1 stick)
- ¼ cup flour
Instructions
- Turn Instant Pot on Sauté.
- Pour in vegetable oil.
- Cut pot roast into smaller pieces- about 4 inch by 4 inches.
- Once pot is hot, place the roast into the oil and sear on all sides. This should take 3-4 minutes per side.
- Once roast is seared and browned on all sides, remove roast from pot and set aside.
- Add onion to pot- stir continuously.
- Be sure to "scrape" the browned bits off the bottom and sides of the pan while you are stirring the onions.
- Once onions are translucent, pour in the garlic and stir for a minute or two.
- Add in pepperoncinis and pepperoncini juice and then pour in beef broth.
- Sprinkle in Hidden Valley Ranch dip mix, Au Jus powder and brown sugar- stir until all ingredients are combined well.
- Return the pot roast to the Instant Pot pot. It's okay to stack the meat on top of each other.
- Top roast with 4 tablespoons of salted butter.
- Leave remaining 4 tablespoons of butter on the counter so that it comes to room temperature and softens.
- Close the Instant Pot lid and move valve to "seal."
- Cook on "manual" or "pressure cook" on high pressure for 65 minutes (1:05 hours)
- Combine remaining 4 tablespoons of butter (½ stick) with ¼ cup of flour. Be sure that the butter is room temperature so that it combines easily with the flour. Mix thoroughly. If the mixture is lumpy, your gravy will be VERY lumpy too. (I made this mistake the first time).
- Once timer goes off, let pressure naturally release for at least 15 minutes and then quick release remaining pressure by moving the valve to "vent."
- If liquid starts to come out of the valve, close valve to "seal" position and naturally release more pressure.
- Open lid
- Remove roast from pot and put in serving dish
- Turn Instant Pot on to sauté function- let simmer for 3 minutes
- Add butter and flour mixture to the pot. Whisk to combine all ingredients well. This will help to thicken and smooth the gravy.
- Using a ladle, pour gravy over pot roast.
- Oh my goodness!! It's time to eat.
Nutrition
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