This Mississippi Pot Roast is incredible! Made from scratch this recipe is a next level flavor experience for your tastebuds. A spicy version of this classic roast that can be adjusted to your own taste! This would be great served over my Perfect Instant Pot Mashed Potatoes! Also a great Keto or low-carb dish!
What is Mississippi Pot Roast?
According to Southern Living this 1990's pot roast was born out of necessity in Ripley, Mississippi when Robin Chapman decided to tweak her mother's recipe by toning down the spice with a Ranch seasoning packet. First appearing in print in a local church community cookbook people fell in love with the recipe. The New York Times declared it "the roast that owns the internet."
The original version featured 5 ingredients. Popularly made in a slow cooker or pressure cooker this beef delivers spice and flavor with easy preparation. Ever since this recipe took off with a viral pin on Pinterest people have been enjoying it for Sunday dinner for decades. I hope you enjoy my version!
Prepare the rub and sear the roast
In a small bowl combine the garlic and onion powder, ground mustard, dill weed, chives, parsley, smoked paprika, white and black pepper, hot red pepper flakes, and cayenned pepper then stir together. You can adjust the cayenne and hot red pepper flakes to reduce or eliminate based on your preference. My Easy Instant Pot Pot Roast also has a great rub that you should try out!
Begin with a well-marbled 3-4 pound chuck roast. Coat the chuck roast with enough of the rub to cover, and set aside the remainder for later.
Sear the roast in olive oil in either the Instant Pot on the saute function or in a large frying pan on the stove.
Cook the Mississippi Pot Roast
Take half a small onion, and one cup of pepperoncini's in a food processor to chop finely. Note that this step can be skipped to reduce the spiciness of the roast if you like.
Place your rack in the bottom of the Instant Pot. Combine in the pressure cooker the remaining rub mixture, beef broth, one cup of the reserved pepperoncini juice (this can be reduced to half if you would like the end result to be less spicy), one cube of beef bouillon or 1 teaspoon of Better than Bouillon, soy sauce, hot sauce, Worcestershire sauce, one stick of unsalted butter, and the minced pepperoncini-onion mixture. I added 8-10 additional pepperoncini's to the pot. You can do as many or less if you would like the end result to be less spicy.
Place the prepared roast into the pressure cooker. Seal the lid according to the manufacturer's directions. Cook on high pressure for 80 minutes then follow with a 15 minute natural pressure release. Once done cooking shred the beef and serve on sandwiches or over mashed potatoes.
Additional tips for a great pot roast
Since chuck roasts are so large it might be easier to handle while searing in a large cast iron skillet versus the Instant Pot for a better sear and crust.
You can vary the spiciness of the roast by decreasing or increasing the amount of pepperoncini or pepperoncini juice in the roast.
If you would like to make a gravy you can make a cornstarch slurry at the end then turn the pressure cooker to saute until the desired thickness is met.
To make this Keto the hot sauce can be omitted, and a Worcestershire substitute can be used or it can be omitted. Serve with cauliflower rice or on your favorite Keto bread.
Instant Pot Awesome Mississippi Pot Roast
Dry Rub Ingredients
Remaining Mississippi Pot Roast
- 3-4 pound chuck roast
- 4 cups beef broth
- 1 cup pepperoncini juice
- 1 cup pepperoncini's finely minced
- ½ onion finely minced
- 8 tablespoon butter unsalted
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 8-10 pepperoncini's whole
- Combine all dry rub ingredients in a small bowl, and stir to combine. Coat the chuck roast in rub, and set the remainder aside.
- Preheat the Instant Pot to saute or preheat a large fry pan on the stove. Sear the chuck roast on all sides.
- Place a rack in the instant pot, and place roast inside. Place all remaining ingredients into the pressure cooker.
- Close the lid to cook on high pressure for 80 minutes, and follow with a 15 minute natural pressure release.
- Serve immediately or store in an airtight container for up to one week.