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Instant Pot Best Mississippi Pot Roast
  • The Roast (NOTE: This makes a lot of amazing gravy and is more geared toward roasts from 5-8lbs with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast, halve everything but the oil, onion and peperoncini juice):
  • 1/4 cup of vegetable or canola oil
  • 3-8 lbs of chuck roast, sliced into even cuts of about 2 lbs each (Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience! Also 3-4 lbs will feed about 4-6 people where 4-8 lbs will feed closer to about 8-10 people)
  • 1 very large (or 2 medium/small) yellow or Spanish onion, diced
  • 2 tbsp of crushed garlic
  • 16 oz jar of peperoncini or banana peppers, with 1/2 cup of the juice reserved (NOTE: if you fear spicy food, this won’t actually make the dish spicy once it’s cooked. The spice magically transforms into a rich flavor for the gravy – so make sure you add this!)
  • 1.5 cups of beef broth (I used 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
  • 2 tbsp of light or dark brown sugar
  • 2 packets of Ranch Dip mix (1 oz each)
  • 2 packets of Au Jus or Beef Gravy mix (1 oz each)
  • 4 tbsp (1/2 stick) of salted butter
  • The Gravy Potion:
  • 6 tbsp (3/4 stick) of salted butter, semi-melted/very softened (place in microwave for 10-15 seconds if you wish)
  • 1/3 cup of all-purpose flour
  • *Optional: 1/4 tsp of Zatarain’s concentrated Crab & Shrimp Boil (only add if you want it a bit spicy and a little goes a LONG way. If you want more, taste the finished gravy first and then add a drop more)
  • The Bed:
  • Egg noodles, wild rice (optional) and/or Garlic Mashed Potatoes, prepared separately
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