Instant Pot Mississippi Pot Roast
Servings: 6 servings
Calories: 597cal
Equipment
Ingredients
- 4 lb chuck roast 3-4 lbs
- ¾ cup low sodium beef broth
- 1 packet ranch seasoning
- 1 packet au jus gravy
- 2 Tbsp unsalted butter optional
- 10 pepperoncini peppers plus 1/2 cup pepperoncini juice
Instructions
- Place the chuck roast in the instant pot.
- Sprinkle with seasonings and butter.
- Pour the beef broth, pepperoncinis, and pepperoncini juice along the side into the bottom of the instant pot.
- Cook on high pressure for 60 minutes.
- Natural release pressure, shred, return to pot and serve as desired.
Notes
- We love serving Mississippi pot roast with a heaping scoop of mashed potatoes, egg noodles, or rice. You can even make Mississippi pot roast sandwiches out of it. Slice a French baguette or sub roll in half, add the shredded roast, your favorite cheese, and extra peppers if desired. Dip in the gravy for a delicious meal!
Nutrition
Serving: 1serving | Calories: 597cal | Carbohydrates: 3g | Protein: 59g | Fat: 39g | Saturated Fat: 18g | Trans Fat: 2g | Cholesterol: 219mg | Sodium: 653mg | Potassium: 1108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 6mg
