Mississippi Pot Roast (Instant Pot)

Black bowl with a layer of mashed potatoes topped with shredded pot roast and pepperoncinis.

Mississippi Pot Roast (Instant Pot)

This Mississippi Pot Roast recipe (AKA Southern-style Italian beef) features hearty chuck roast cooked with tangy pepperoncinis in a rich and beefy broth. It's easy to make in the Instant Pot or Crock Pot... Either way the shredded, saucy meat is guaranteed to be melt-in-your-mouth tender and incredibly flavorful!

Prep Time15

Cook Time55

Total Time1 10

Course: Main, Main Course

Cuisine: American, Southern

Servings: - 16 servings

Calories: 301kcal

Author: Sommer Collier

Equipment

1 Pressure cooker

Ingredients

4-5 pounds beef chuck roast
1 medium onion sliced thin
2 tablespoons butter
2 tablespoon all-purpose flour
2 tablespoon beef base (we used organic)
2 tablespoons Italian seasoning
8-10 pepperoncini peppers + ½ cup pepperoncini juice
½ cup water

US Customary - Metric

Instructions

Cut the chuck roast into large 4-inch cubes. Trim off any large fat sections and discard. (Don't worry about trimming off every last bit of fat; just get the bigger sections if you can.) 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.

Video

Notes

Crockpot Instructions -

Trim and flour the beef as directed in the recipe above.
Add the beef base, Italian seasoning, pepperoni juice, and water to the crockpot. Start to combine. Then fit the beef chunks down into the pot. Add the pepperoncini peppers on top.
Cover the crock and set on HIGH for 3-4 hours, or on LOW for 6-8 hours. Once the beef is tender and falling apart, use two forks to shred the meat into the juices.

Leftovers -

- Storing Leftovers - Cool the pot roast completely before transferring to an airtight container, and keep in the fridge for up to 3-4 days.

- Freezing - Transfer the cooled beef to a freezer-safe container and store in the freezer for up to 3 months. Then just thaw it overnight in the fridge before reheating and serving warm.

- Reheating - You can reheat the shredded roast on the stovetop in a sauce pot, or microwave in short 10-20 second bursts at 50% power until heated through. There should be plenty of sauciness left, but you can add a splash or two of water if needed to loosen the meat back up.

Nutrition