This Mississippi Pot Roast with Mushrooms is easily the best roast I've ever had. Hands. Down. With only 6 simple ingredients, and cooked in an Instant Pot - it can be ready in under 2 hours! After making this recipe, you'll never need another pot roast recipe! Bonus - it can also be made in a Slow Cooker (Crock Pot)!
Originally posted August 2017, updated May 2024
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- Instant Pot Mississippi Pot Roast with Mushrooms
- Instant Pot Pepperoncini Pot Roast (aka Mississippi Pot Roast)
- Ingredients
- Substitutions
- Mezzetta Peperoncini Recipe
- How to Make a Mississippi Pot Roast with Mushrooms
- Serving Suggestions
- Delicious Side Dishes
- Storage Directions
- Can Mississippi Pot Roast be made in a slow cooker or Crock Pot?
- More Delicious Recipes
- Recipe
I'm gonna be honest. My Mama made a delicious roast when we were growing up, but as an adult, I've always had "hit or miss" results with my roasts. Sometimes I made a great, flavorful roast. Other times they were bland and boring.
That is... until I made this Mississippi Pot Roast with Mushrooms.
Instant Pot Mississippi Pot Roast with Mushrooms
A few months back, my sister Amanda and sister-in-law Amy started gushing about this new unique recipe for roast they were making in their slow cookers. When they named off the ingredients, I knew I had to try it!
Except of course, instead of making it in the slow cooker, I wanted to adapt it to fit with my new pressure cooker obsession. It's now one of my most popular recipes!!
Then, as if it were meant to be, along came this opportunity to work with Mezzetta. Since their pepperoncini were the only ones I'd been using in this roast recipe - it seemed only fitting that I share this Pressure Cooker Pepperoncini Pot Roast recipe on the blog.
Not long after I started making it, I saw a recipe shared on Facebook that was almost identical to the one my SIL had given me and that's when I realized that this viral recipe was also known as "Mississippi Pot Roast".
What?! I'm a Mississippi girl. It was meant to be! This is the best pot roast we've ever had and now my favorite pot roast recipe!
Instant Pot Pepperoncini Pot Roast (aka Mississippi Pot Roast)
The biggest difference between how Amy makes this roast, and how most of the recipes I've seen are made, is that she also tosses in a pile of sliced mushrooms. My husband (and many other family members) love mushrooms so this is a perfect addition for us.
And because I can't ever follow any recipe exactly as it's written, I also made my little tweaks.
Ingredients
- 5-6 pounds of beef chuck roast
- 1 (1 oz) packet of dry ranch dressing mix
- 1 (1 oz) packet of au jus gravy mix
- Salt and black pepper, to taste (optional)
- 1 stick (4 oz) butter (salted or unsalted butter works!)
- 16 oz. fresh sliced mushrooms (baby bellas or white mushrooms)
- 1 (16 oz.) jar of Mezzetta Peperoncinis (or any brand of whole pepperoncini peppers)
- 6 oz. water
Substitutions
- Instead of the au jus packet, you can also use a packet of dried onion soup mix. This will change the flavor, but it will still have awesome flavor. It'll still be a delicious beef roast!
- Vegetables: in addition to pepperoncini and mushrooms (or instead of), you could also use baby carrots and/or potatoes.
Note: as you can see, I use a lot of meat! In fact, I almost double the size of the roast from the recipe Amy shared with me. Of course, I have to with 8 of us in the house ... and 6 of those people are big-appetite boys and men. But if you don't have a big family, this is also an amazing recipe to take to a potluck or share with a crowd!
Mezzetta Peperoncini Recipe
Another big change is that I use a whole jar of Mezzetta Peperoncinis. Of course I needed more flavor for the bigger roast! But also, I love getting to the bottom of the jar so there’s no waste (or forgotten jars of peppers sitting in my frig for weeks or months!)
How to Make a Mississippi Pot Roast with Mushrooms
- Spray your Instant Pot pot with non-stick cooking spray or rub it down with olive oil. This step might be unnecessary but you know... I hate pot-scrubbing so I take precautions 😉
- Next, place roast(s) in the bottom of the pot. I had two smaller roasts so I just turned them on their sides to fit them in there.
- Sprinkle the ranch seasoning and dry au jus mix over the top of the roast.
- Cube up the stick of butter and place it on top of the seasonings.
- Pile on the sliced mushrooms!
- Then pour on a whole jar of pepperoncini peppers including the juice!
- Last, add ¾ cup of water.
- Set your Instant Pot to manual and cook for 50 minutes on high pressure. Let it rest for 15 minutes when it's done, then quick pressure release it.
*Note: If you don't have a pressure cooker, I also have instructions for cooking this roast in a slow cooker at the bottom of the recipe!
Serving Suggestions
If your family loves pot roasts, they will go nuts for this tender roast and there are so many ways to serve it.
- Serve it over rice. Be sure to spoon some of the cooking liquid over the top like gravy - mmmm, so good!
- Wanna skip the carbs? Serve it over cauliflower rice.
- It's perfect over creamy mashed potatoes - a family favorite!
- Enjoy it with egg noodles
- It would also be delish shredded and served as a sandwich!
Delicious Side Dishes
Storage Directions
Store any leftover pot roast in the refrigerator for 4-5 days in a covered, airtight container. I recommend storing it with the juices to keep it moist!
Can Mississippi Pot Roast be made in a slow cooker or Crock Pot?
Yes! That's the original recipe, a slow cooker pot roast. If you'd prefer slow cooking instead of a pressure cooker, you need to cook on low for approximately 8 hours. Regardless of the method you choose, this Mississippi Roast is the best roast!
- Spray your slow cooker pot with nonstick spray.
- Place the roast in the bottom.
- Add all ingredients over the top following the same steps as for the Instant Pot.
- Cover and cook for 8 hours on low.
- ENJOY!!
More Delicious Recipes
PrintRecipe
Pressure Cooker Peperoncini Pot Roast
- Total Time: 1 hour 25 minutes
- Yield: 8 1x
Description
This is the best pot roast we've ever had! It's a flavorful, delicious roast with a little extra kick that you're going to love! It's also super easy and done in a pressure cooker, it's ready to eat in under 90 minutes!
Ingredients
5-6 pound beef chuck roast
1 stick (4 ounces) salted butter
16 ounces fresh sliced mushrooms
1 (16 ounces) jar Mezzetta Peperoncinis
6 ounces water
Instructions
Spray the bottom of your pressure cooker pot with non-stick spray. Place the roast in the bottom, then sprinkle on the au jus gravy mix and ranch dressing mix.
Cube the butter and place around the top.
Pour the mushrooms on top, then the whole jar of Mezzetta Peperoncinis - including the juice. Pour in another 6 oz. of water.
Close the lid and cook on high pressure for 50 minutes. It usually takes 10-15 minutes for the pot to come up to pressure. Allow 15 minutes for natural pressure release, then you can switch to quick release.
*If you'd prefer to do this in a slow cooker instead of a pressure cooker, you will need to cook on low for approximately 8 hours.
- Prep Time: 5
- Cook Time: 80
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: American
Julie
This looks like a yummy pot roast Rose! I love Mezzetta Peperoncini peppers too so yep it's a match made in culinary heaven.
Rose
If you love Mezzetta peppers, you will love this - thank you!!
Pamela G.
I'm assuming this can also be done the old old fashion way in an oven low and slow? I would think this would need about 4 hours or so in a 325 degree oven. I usually begin any roast or meat such as this in a very hot oven, at least 400 degrees for 30 to 45 minutes then reduce the temperature to 325 for several more hours. Is there any reason this method wouldn't work with this roast? I don't own a pressure cooker and I'm not a big crock pot person either although I won't say never. But meat I just prefer to do in the oven.
Rose
Oh yes - it should absolutely work in the oven 🙂
nancy
Ranch dressing mix is really high sodium, I'd use a scratch version.
Chelle
Hi. Just wondering if anyone has tried this from frozen? I'm wanting to make this for dinner tonight, but I forgot to set it out.
Josh
Would the timing or amount of liquid/juice change if only doing 3lbs of meat?