Prep Time: 8 mins | Cook Time: 1 hr 7 mins | Total Time: 1 hr 15 mins | Servings: 6

This roasted meat is unlike anything I’ve tasted before. With a few unique secret ingredients, you’ll have an insanely delicious dish that you can brag to family and friends. Since this recipe is made in an Instant Pot, this is no doubt a no-fuss, set it and forget it meal.

If you have leftover Mississippi Pot Roast, you can keep them in the fridge for up to three days or freeze for three months. This dish is a great meal prep as well. Just freeze in individual containers. Enjoy this pot roast with mashed potatoes or mashed carrots. Or serve on sandwiches or rice, if desired.

I mentioned unique secret ingredients. You’ll be surprised that those are just a package of dry onion soup mix and jarred pepperoncini. A simple addition that adds so much flavour to the roast and a hint of spiciness which made this Mississippi Pot Roast so much more pleasing.


2 pounds chuck roast

¾ c. beef stock

1 package dry onion soup

8 pepperoncini

3 tablespoons olive oil

3 tablespoons butter optional

3 tablespoons pepperoncini’s liquid

salt and pepper to taste

How to make Instant Pot Mississippi Pot Roast

Step 1: Set the Instant Pot to “Saute”.

Step 2: Into the Instant Pot, pour the olive oil and add the meat.

Step 3: For about 5 minutes, cook the meat until each side is brown.

Step 4: Pour the beef broth and dry onion mix over the beef.

Step 5: Add in the pepperoncini with their liquid followed by the butter.

Step 6: Cook for about 2 minutes on “Saute”, stirring continuously.

Step 7: Cover the pot and set it on high pressure. Continue to cook the meat for
60 minutes.

Step 8: When done, let the steam release naturally before opening the lid. Take the meat out and shred with two forks.

Step 9: Serve and enjoy!