This recipe for Mississippi Pot Roast is different from so many others in several ways. With this recipe, you can have your roast done in a fraction of the time and not rely on store-bought packets for the seasonings. With just a few simple ingredients and less than 60 minutes, you can have a delicious Mississippi Pot Roast that you can serve alongside mashed potatoes and garlic green beans or turn the shredded meat into a delicious Mississippi Pot Roast Sandwich!
You also don't have to guess at timing if your roast is smaller or larger than what's stated in the recipe because we cut it up, so no matter how big or small you will follow the same cooking instructions.
I use the Ninja Foodi Pressure Cooker & Air Crisper in this recipe, but you can use your Instant Pot or any other electric pressure cooker. If you aren't in a hurry and prefer to slow cook, you can certainly use your crockpot or slow cooker with just a few recipe modifications and adding several hours to the cooking time.
Using your pressure cooker to make pot roast is not only quicker, it also tenderizes the beef so that it is tender and delicious. Mississippi Pot Roast is naturally low carb and can easily be made dairy free with just a few recipe modifications. You can also use a frozen roast and I will go over all of those cooking instructions in this article.
Suggested Kitchen Tools for Mississippi Pot Roast
- Electric Pressure Cooker
- Serving Platter
- Sharp Knife
- Cutting Board
Ingredients & Substitutions
There aren't many ingredients in Mississippi Pot Roast and they are very easy to find.
I used a chuck roast for this recipe, but you can use any beef roast you like. A sirloin roast, a bottom round, top round, or rump roast will all work fine. I like to use a chuck roast because of the fat content that keeps the meat super moist under the high heat of pressure cooking.
The roast I used was about 3½ pounds, but any size will work and, because it is cut into large chunks, your pressure cooking time will not change.
You could also substitute the beef with pork or chicken if you wanted a traditional Mississippi Pot Roast variation. Personally, I think chicken would be delicious! Simply replace the beef roast with chicken breasts. Chicken thighs would be my first choice, but boneless skinless chicken breasts will also work. The modifications I would make is to add about ½ cup of chicken broth in with the other ingredients and reduce the pressure cook time to 20 minutes with a full natural release. This should keep the lean chicken from drying out and it will be easily shreddable. I would keep all the other ingredients the same and use 3-4 pounds of chicken breasts.
Most recipes you will find use a ranch packet and a beef au jus packet. Not this one! I use a homemade spice blend that includes powdered buttermilk and it is amazing. The best thing about making your own seasonings is you control the ingredients. You can reduce or omit the salt for a lower-salt diet and avoid all the additives that are in a prepared spice packet.
I was a little shocked to read the ingredients on the back of a ranch seasoning packet. The first ingredient is Maltodextrin, a highly processed starch; the third is salt, followed by MSG. In case you didn't know, ingredients on a label are listed in descending order by weight, meaning there is more Maltodextrin in the packet than anything else. There is more salt than onion or garlic seasonings.
If none of that concerns you and you want to use a ranch packet, you absolutely can! You don't want to replace my seasoning blend with equal amounts of the packets. Instead, I suggest using 1-2 packets for 3-4 pounds of beef.
I use powdered buttermilk in the seasoning blend and it usually can be found at your local grocery store; I get it at Walmart. If you can't find it or don't want to use it, omit it. While it provides some additional flavor, I've made it without powdered buttermilk, and it's absolutely delicious.
Another common ingredient in most Mississippi pot roast recipes is a packet of au jus. Technically, au jus is JUST drippings from the meat and nothing else, so I lightly use the term "au jus" here because it isn't really au jus. The first ingredient on many "au jus" packets is salt followed by various starches. This thickens the Mississippi pot roast sauce and is used in many Instant Pot Mississippi pot roast recipes.
If you want to use it in this recipe, you absolutely can, BUT you will need to add 1 cup of beef broth or stock so you have enough thin liquid to stay under pressure. You also don't want to stir in the packet of "au jus." Sprinkle it over the browned beef as I do with the extra seasonings.
Because I don't use a gravy packet in my recipe, the juices are much thinner than you may be used to. You can thicken them with a flour or cornstarch slurry or with xanthan gum and I go over how to do that later in the article. Personally, I like the thinner "gravy" in this recipe.
I use the pepperoncini peppers and the juice from the jar in this recipe. One word of caution, check the labels! During one of the recipe tests for this recipe, I didn't pay attention and accidentally picked up a spicier version of the pepperoncini peppers and boy was that pot roast spicy! I like spice, but this was too much. If the label doesn't indicate that it is spicy, it is usually the mild version, but this can also vary by brand.
The spice is in the pickling liquid, not the pepper itself which is a very mild pepper. When compared to a jalapeno pepper, the jalapeno pepper is ten times hotter than pepperoncini. Chili Pepper Madness has a good article that goes into detail about the pepperoncini pepper and you can read that here:
If you want a milder flavor, you can omit the pepperoncini juice and replace it with ½ beef broth or beef stock.
If you can't find or don't like pepperoncini peppers, you can substitute banana peppers in this recipe. Use the same amount of the peppers and the juice.
You can also skip the pepperoncini peppers and juice all together and still make a delicious ranch-flavored pot roast. Just make sure to replace the juice with ½ cup of beef broth or stock.
I used two kinds of butter in this recipe, clarified butter for sautéing and salted butter as part of the liquid and flavoring in the recipe.
I used clarified butter to brown the chunks of beef because it has a higher smoke point and won't burn when searing the meat and it adds delicious flavor! The clarified butter can be replaced by olive oil or any oil you want to brown your beef. You can also use half oil and half butter to brown the beef, which usually works well to prevent the butter from burning.
The ½ cup of salted butter that goes into the pot when pressure cooking is important for the total liquid amount, so if you want to omit the butter you will want to replace it with ½ cup of beef broth or stock to avoid getting the water or burn notice.
How to Make Mississippi Pot Roast in an Electric Pressure Cooker
As with any recipe, I recommend starting off by gathering and prepping all of your ingredients.
Mise En Place or Prep for Recipe
Cut the roast you are using into large chunks about 4" big. If you have a particularly fatty cut or one that has a lot of connective tissue, you can trim that off.
Mix the seasonings and the powdered buttermilk together to make the ranch seasoning. Mix the seasonings in a small bowl and set aside.
Get the butter out of the refrigerator.
Remove 8-10 or about a cup of whole pepperoncini from the jar and measure out ½ cup of the juice.
Cut the stems off the peppers and you can either leave the peppers whole, or cut them in slices or do half and half which is what I do.
Seasoning & Sautéing the Beef
Turn the Ninja Foodi or Instant Pot on and select the sauté function on high. Add in the oil or clarified butter and allow the pot to heat for a few minutes.
Season the beef with the ranch mix you made. You won't use all off it, but lightly coat all sides of the beef. You can use a plastic bag for this which makes it a bit easier. I used my cutting board.
Place the seasoned chunks of beef into the inner pot of the Foodi or Instant Pot and sear for 3-4 minutes. Flip the meat and sear the other side.
Deglazing & Pressure Cooking
While the beef is searing, if you haven't already, cut the stems off the peppers and either leave them whole, slice them or you can add a combination of both like I do.
Add them to the pot.
While the sauté function is still on high, pour in the pepperoncini juice to deglaze the pot. Use the tongs to scrape any brown bits off of the bottom of the pot.
Add in the butter and then sprinkle any leftover seasoning blend onto the top of the meat. Try to get it on the meat and not into the liquid because it could thicken the liquid just enough to give you trouble going under pressure. If you think you got too much in the pot, just add ¼ cup of beef broth or even water.
Quick Tip: Adding Potatoes
If you want to make mashed potatoes to go with your Mississippi Pot Roast, you can throw small potatoes (or medium size) right on top and PC them at the same time. The potatoes do take on the flavor of the juices and the resulting mashed potatoes are very good!
Put the pressure lid on and select high pressure. Set the time for 30 minutes and press start.
When the time is up, do a 10-minute natural release, then release any remaining pressure and open the lid. It will not hurt anything if you do a full natural release or let the pot switch over to keep warm for a while. You won't overcook the beef. I don't recommend a quick release just in case some of the beef is above the liquid, the immediate (quick) release can dry out meat if it is not covered by liquid.
Shredding and Serving
There will be some seasoning on top of the beef chunks, flip the chunks over and swirl them in the juices to remove the excess from the beef so that it gets into the juices which will thicken it some.
The roast is ready to be served! You can either take it out in chunks or use your tongs to break up the tender meat if you want it shredded.
Transfer the meat to a serving dish and pour over some of the juices.
Quick Tip: Thickening Juices
If you want the juices thicker and more gravy-like, you can mix 1-2 Tablespoons of cornstarch with 3 Tablespoons of water in a small bowl and then pour it into the hot juices. Turn on sear/sauté on high and stir while heating the liquid until it starts to thicken. Turn the heat off.
Serve & Enjoy!
Slow Cooker Mississippi Pot Roast Instructions
If you want to slow cook the pot roast instead of pressure cooking, first you want to decide how long you want it to slow cook for.
If you want it done in 4-6 hours, cut the roast into chunks like I do for the pressure cooker recipe. If you would rather it take 8-10 hours, then leave the roast whole.
The recipe starts out exactly the same as the pressure cooker version, season and sear the meat until it's brown on both sides. If you aren't using a Ninja Foodi or Instant Pot and you can't sear in your slow cooker, then use a large pan on the stove.
Deglaze with the pepperoncini juice and scrape the bottom of the pot to remove any browned bits so they mix with the juices and provide flavor.
When using a large pan on the stove, deglaze the pan and then transfer the meat and juices to the slow cooker.
Slice and add the pepperoncini peppers to the slow cooker.
Melt the butter and whisk the ranch seasoning mix into the butter and pour over the beef.
Slow Cook on high for 4-6 hours if the beef is in chunks and 8-10 if it is a whole roast.
Serve & Enjoy!
Storage & Reheating Instructions
How to Store Leftover Mississippi Pot Roast
Mississippi Pot Roast will last in the refrigerator for 3-4 days and in the freezer for 6-12 months. Proper storage is key in preserving the meat quality.
Put the leftover pot roast with the juices into an air-tight container and store in the fridge for up to 4 days.
Before freezing it is very important that the pot roast and juices are cold, so I recommend refrigerating the leftovers overnight before freezing them.
If the food is warm when packaged for freezing, steam can be produced inside the container or freezer bag, resulting in ice crystals forming.
Air is another issue when freezing food, so make sure you choose a container that is the proper size for the amount of leftovers. You don't want a 3-cup container for 1 cup of leftover pot roast or there will be too much air trapped in the container which can lead to decreased quality of the meat.
My preferred method for freezing is using a vacuum sealer which eliminates this issue.
It is best for both the quality of the meat and for reheating if you store the leftover meat with the juices or gravy.
If you want to use your vacuum sealer and what you are freezing includes thin liquid you can follow this tip. Cut a bag with enough room for the meat and juices PLUS 3 extra inches. Place the meat and juices in the vacuum sealer bag, but don't seal it yet. Fold the top over the meat and juices, set it on a tray, and put it in the freezer for 24 hours. Remove it, vacuum seal it, and put it back in the freezer. Even when you have the "moist food" button on your vacuum sealer, this works better!
How to Reheat Mississippi Pot Roast from Frozen
Slow Cook Method
You can reheat the pot roast right from frozen using your slow cooker. Remove the frozen pot roast that was frozen with the juices or gravy from the container or the bag and put it into the slow cooker.
Slow cook on high for 1-2 hours or until everything has heated through and the temperature has reached at least 165℉/74℃.
*The total time will depend on the volume you are reheating and the temperature at which your slow cooker cooks.
Pressure Cook Method
Place the frozen pot roast with frozen juices into the inner pot and add ½ cup of liquid.
Put the pressure lid on and turn the valve to seal. Pressure cook for 10-15 depending on the volume of frozen pot roast you are reheating.
When the time is up, let the pot naturally release its pressure until it says it is safe to open the lid.
Everything should be piping hot and ready to serve!
Frequently Asked Questions
Although the peppers usually used in Mississippi pot roast are mild compared to jalapeno peppers, the pepperoncini peppers that are pickled in a jar have a tang and a little spice.
I would consider it a mild spiciness and not overwhelming at all. However, I recommend omitting the pepperoncini and the juice if you want zero spiciness.
You can double the recipe and keep the pressure cook time the same if you cut the roast into chunks.
You don't have to double the pepperoncini juice or butter. It is up to you if you add more peppers or not.
You can cut the recipe in half by cutting all the ingredients in half, but you must add ½ cup of beef broth. You do not need to change the timing.
What to serve with Mississippi Pot Roast
So many delicious side dishes pair nicely with this pot roast. Here are some of my top choices, including a few desserts!
Ninja Foodi Mississippi Pot Roast Recipe
- Pressure Cooker or
- Slow Cooker
Ranch Seasoning Mix
- 2 Tablespoons dried buttermilk
- 1 Tablespoon dried parsley
- 1 Tablespoon dried dill
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1½ teaspoons fine grind sea salt
- 1 teaspoon black pepper
Pot Roast Ingredients
- 3-4 pound chuck roast
- 2 Tablespoons olive oil or clarified butter
- 10 pepperoncini
- ½ cup juice from pepperoncini jar
- ½ cup butter salted or unsalted
- In a small bowl, mix together the spices and set aside.2 Tablespoons dried buttermilk, 1 Tablespoon dried parsley, 1 Tablespoon dried dill, 1 Tablespoon onion powder, 1 Tablespoon garlic powder, 1½ teaspoons fine grind sea salt, 1 teaspoon black pepper
- Trim the roast if needed and cut into 4" chunks.3-4 pound chuck roast
- Select the sear/sauté function on high and add clarified butter or oil to heat for 2-3 minutes.2 Tablespoons olive oil or clarified butter
- season the meat with the ranch seasoning blend and place each chunk into the hot pot to sear. Sear on each side 3-4 minutes. You won't use all the seasoning, but reserve it for later.
- While the meat is searing, cut the stems off the pepperoncini peppers and either slice them, leave the whole, or use a combination of the two like I do. Add the peppers to the pot.10 pepperoncini
- Deglaze the pot with pepperoncini juice and scrape the bottom of the pot with tongs to remove any stuck on brown bits. Add the butter.½ cup juice from pepperoncini jar, ½ cup butter
- Sprinkle the remaining seasoning onto the chunks of beef.
- Put the pressure lid and turn the valve to seal. Select high pressure and set the time for 30 minutes. When the time is up, allow the pot to natural release at least 10 minutes before releasing the remaining pressure.
- Open the lid and flip the beef chunks over so the extra seasoning you sprinkled on top gets mixed into the juices in the pot. This will thicken the juices. If you want more of a gravy consistency, see the recipe notes.
- Using tongs or another utensil, break apart the beef chunks if you want to serve it shredded and transfer to a serving dish. Pour the juices over top. Serve & Enjoy.
Making Gravy from the JuicesIf you want the juices thicker and more gravy-like, you can mix 1-2 Tablespoons of cornstarch with 3 Tablespoons of water in a small bowl and then pour it into the hot juices. Turn on sear/sauté on high and stir while heating the liquid until it starts to thicken. Turn the heat off and stir until desired thickness is reached. If it's too thick, add a little water or beef broth. If isn't thick enough, add more cornstarch/water slurry and repeat the process.
How to Store Leftover Mississippi Pot RoastMississippi Pot Roast will last in the refrigerator for 3-4 days and in the freezer for 6-12 months. Proper storage is key in preserving the meat quality. Refrigeration Put the leftover pot roast with the juices into an air-tight container and store in the fridge for up to 4 days. Freezer Before freezing it is very important that the pot roast and juices are cold, so I recommend refrigerating the leftovers overnight before freezing them. Once cold, either transfer to a freezer container that is the appropriate size or vacuum seal the pot roast with juices. My preferred method for freezing is using a vacuum sealer which preserves the quality of the food best. See post for tips on vacuum sealing with thin juices. It is best for both the quality of the meat and for reheating if you store the leftover meat with the juices or gravy.
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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