This Instant Pot Mississippi Pot Roast with crispy Dale’s potatoes is proof that a savory, succulent, fork-tender pot roast CAN be made in a pressure cooker (by following a few secret tricks).
Y’all, this Instant Pot Mississippi Pot Roast with crispy Dale’s potatoes is one of our new favorite meals. I’ve been making pot roast for decades and never thought I’d make it in a pressure cooker.
What cut of beef is best for pot roast in the Instant Pot?
Tough cuts (London Broil or Top Round or Eye of Round) work beautifully in the Instant Pot, as the pressure breaks down the meat and makes it fork tender (without all the fat).
Is it necessary to sauté/sear/brown the roast before cooking?
Yes. Yes. YES!!! I know it takes a bit more time, but this is THE most crucial step in the whole process. I never make a pot roast without searing. Here’s why. The texture, color and flavor of a roast are improved with searing in hot oil. And any brown bits left in the pan? Those are #puregold in the flavor department. Rich. Deep. Savory. Flavorful.
Step 1: Sear the Roast on sauté Function
- Don’t be in a rush. A good searing will take at least 10 minutes.
- Rub 1 TB each of au jus and ranch seasoning on roast before searing.
- Set the IP to SAUTE. The high setting is fastest and the one I use.
- Sear every surface of the roast~front, back, and all around the sides.
- Spray Instant Pot insert before adding roast (to prevent sticking) and use at least 2 TB of oil ( I use avocado or EVOO)
- Use a large meat fork or tongs to turn the roast.
- Wear an apron; there will be grease splatters aplenty:-)
Step 2: Pressure Cook the Roast
- Sprinkle au jus & ranch mix over roast. Cut butter pieces and peppers on top. Add liquid (pepper juice and water) to pot.
- Pressure cook on HIGH per size of roast~60 minutes (3 lbs), 70 minutes (4 lbs,) or 90 minutes (5-6 lbs).
- Allow roast to naturally release for at least 30 minutes and up to an hour or two (longer if time allows) after pressure cooking. (i.e. just let it sit in the pot and release on its own).
- After natural release, turn the vent knob to “venting” and allow the float valve to drop on its own so that lid can be removed.
- Transfer the roast (and all liquid) to a serving platter or air tight container (if refrigerating for the next day).
Make Ahead: If you want to serve the meat the next day, simply pull apart and cover with all liquid (this keeps it moist). Cover, refrigerate, and reheat the next day in a slow cooker.
Step 3: Make the Crispy Dale’s potatoes.
- Follow this recipe for Instant Pot Crispy Roasted Potatoes; omit rosemary and add 1 TB Dale’s seasoning to butter.
- The potatoes will “crisp” during saute but soften during pressure cooking. If you want them crisp for eating with the roast, you’ll want to stick them under a broiler. We just eat them soft; they still have the “crust” from the sautÃ©.
- Serve these alongside the roast or arrange in the roast on a large platter.
Step 4: Make the carrots (optional).
- Place 1 bag of baby carrots in a Ziploc Steamer Bag; microwave for 6 minutes; allow to sit (unopened) for 5 minutes.
- Add to slow cooker when reheating roast (make sure carrots are covered in juice to absorb the flavor).
- If serving roast same day, simmer carrots in roast liquid for 20 minutes for flavor.
Serving this is so easy! I put the roast and carrots together on one large serving platter. In the photo below, I show this meal with another favorite side dish we love~Gourmet Cauliflower Cheese Grits. These are SO yummy, SO easy, and they are low/no carb!
If you make this roast and these sides, please leave comments and let me know what you think! Also feel free to ask questions if you run into any problems. I do my best to reply quickly to all comments and FB/Instagram messages.
As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 5-6 lb roast (chuck, shoulder or London Broil)
- 1 envelope ranch dressing mix
- 1 envelope au jus (brown gravy) mix
- 1/2 jar (or 8-10 )pepperoncini peppers
- 1/2 cup pepperoncini juice
- 1/2 cup beef broth
- 1/2 to 3/4 stick butter, cut into small pieces or long slices.
- 2 TB oil (for sear) avocado is what I use
- SEAR ROAST:
- Put oil in Instant Pot (spray with non-stick also to help prevent sticking)
- Turn IP on saute..
- Rub 1 TB each of ranch and au jus mix onto surface of roast; covering as much surface as possible.
- Sear in hot oil; leave 3-4 minutes on each sides before turning. Do sides also.
- COOK ROAST:
- Pour pepperoncini juice and broth over roast.
- Sprinkle remaining dry seasoning over roast.
- Toss peppers and butter pieces over roast.
- Cover and lock lid; set valve to sealing.
- Set to high pressure for 90 minutes.
- When IP beeps, turn off the pot and allow the pressure to release for 10-15 minutes or until the valve drops.
- Open the valve to release any remaining pressure; remove lid and carefully remove roast.
- Serve on platter or refrigerate in juices until ready to serve. Reheat in juices in slow cooker or low oven.
- Cook potatoes and carrots per blog instructions and serve with roast.
Amount Per Serving Calories 3496 Total Fat 224g Saturated Fat 90g Trans Fat 0g Unsaturated Fat 104g Cholesterol 1376mg Sodium 914mg Carbohydrates 4g Net Carbohydrates 0g Fiber 0g Sugar 3g Sugar Alcohols 0g Protein 342g