Easy Mississippi Pot Roast Recipe | Tender, Juicy, and Packed with Flavor

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is often less expensive and chicken thighs are a leaner option.

au jus gravy mix

🥗Healthier: homemade beef broth

💰Cheaper: beef bouillon cubes

Homemade broth can be healthier and bouillon is often cheaper.

pepperoncini peppers

🥗Healthier: banana peppers

💰Cheaper: pickled jalapeños

Banana peppers are milder and jalapeños are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a cheaper substitute.

Cut the chuck roast into large 4-inch cubes. Trim off any large fat sections and discard. Toss and coat the beef chunks in flour.

Set the Instant Pot on the Sauté. Add the butter. Once melted, add the sliced onions. Sauté the onions for 2-3 minutes to soften.

Add the beef base, Italian seasoning, pepperoncini juice, and water to the pot. Stir well to combine. Then fit all the beef chunks down into the Instant Pot. Finally placed the pepperoncini on top.

Lock the lid into place, and set the Instant Pot on a Pressure Cook High, for 50 minutes.

Once the timer goes off, perform a Quick Release. When the steam valve drops, it's safe to open the instant pot.

Use two forks to shred the beef into the juices. Serve warm.

Cooking Techniques

Equipment Needed

Spice Level: