Instant Pot Mississippi Pot Roast

Mississippi Pot Roast is a classic dinner, and now it can be made quick and easy in the insta-pot so you aren’t spending all day in the kitchen!

This post was sponsored by Head Country Bar-B-Q Sauce. All thoughts and opinions are my own. And yes, I do love tacos.

The Sunday roast has come a long way since its days of a bland boring chunk of meat simmered in a powdered au jus all day. This updated Mississippi Pot Roast is fork-tender and ready in an hour, putting use to the Instant Pot so you have more quality time at the table.

But first, jarred peppers and beef?

Pepperoncinis and beef… I was first introduced to this by a friend who was obsessed with the little jarred peppers. True story, I am not sure I had ever had them before and he loved popping whole pepperoncinis in his mouth and snacking on them. So, when he made us a roast with them, it was fitting. But still, I wasn’t sold on this pickled pepper beef combo…

Could the sourness work with the heartiness of beef? The answer proved to be yes.

First of all, I’d only seen these little yellow peppers when I ordered Papa Johns and was really just hoping they threw in an extra garlic butter sauce (oh, to be a teenager again), so I had no idea what pepperoncinis were.

Turns out, pepperoncinis, yellow whole or thinly sliced jarred peppers, are just little mild capsicums in pickling liquid. You find them right next to their cousin the banana pepper with the rest of the pickles at the market.

They aren’t the same as banana peppers, but pretty darned close if you need a substitute for one or other in a pinch.

Now, onto the beef.

What cut of beef is best for a pot roast?

For any slow cooker, or pressure cooker roast beef where you are looking to shred the meat, you want a hearty cut.

The chuck is a go-to for me, with a deep flavor and it has a decent amount of fat marbled into the beef that will render as it cooks, and becomes easily shreddable and tender when cooked in the instant pot.

The chuck roast is from the shoulder and often comes in 2 to 4-pound cuts.

If you can’t find a chuck, you can substitute it with a sirloin roast, top blade, or rump roast for this recipe.

Girl Carnivore Pro Tip: Any of the tough meats, from the well-worked muscle groups, are your best choice for braising and roasting. Really looking for something with huge beef flavor, try the neck or beef cheeks!

What you need for this recipe:

This is one of those recipes that uses some basic spices you have on hand and a few other ingredients. You’ll need Head Country All-Purpose marinade, a 3-pound chuck roast, salt, pepper, dried parsley, chives, garlic, beef broth, red wine, and of course pepperoncinis!

The key to success for making Mississippi pot roast is to marinate the beef for 8 hours and then evenly brown the roast on all sides. From there, it’s as easy as tossing everything into the insta-pot and letting it works its magic.

Tough meat? Cook it longer.

Chances are if you’re meat is tough, it hasn’t cooked long enough. If you pull with two forks and aren’t shredding easily, you can totally rescue that tough roast by cooking it a little longer.

Save your tough meat and don’t be afraid to pop the lid back onto the pressure cooker, and let the roast cook for another 7 to 10 minutes. Just make sure you have enough liquid in the pot so that things don’t burn or dry out.

Beef in a Dutch Oven

No pressure cooker? No problem.

Slow this recipe down, but follow the exact steps; marinate, brown, add all of the ingredients, and then slowly braise in a Dutch Oven in a preheated oven set to 325 degrees for about 4 to 5 hours, until the meat shreds easily with two forks.

Just like the pressure cooker, a chuck roast is ideal for an easily shredded incredibly succulent roast beef in a Dutch oven.

Want more delicious recipe inspiration? Try some of my favorite recipes

• Instant Pot Chipotle Chicken Tacos
• Beef Parmesan
• Quick Pressure Cooker Turkey Breast Recipe
• Instant Pot Carnita Bowls
• Herb Rubbed Top Round Roast Beef

If you’ve tried my Mississippi Pot Roast or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments!
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