Mississippi Roast in the Instant Pot or Slow Cooker
by Karen @ 365 Days of Crockpot.com

(beef, pressure cookery, slow cooker)

Instant Pot Mississippi Roast
Mississippi Roast

Yield: 8 servings
Prep Time: 15 min
Cook Time: 60 min
Total Time: 1 hr 15 min + pressure & pressure release


2 pounds chuck roast or cross rib roast
1/4 cup butter, divided
1/2 cup water
1 Tbsp Better than Bouillon Beef Base*
1/2 cup pepperoncini juice
5 pepperoncinis
1 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp black pepper

Instructions (Instant Pot)
  1. Turn your instant pot to the sauté function (more setting). Let the pot heat up until it says HOT.
  2. While the pot is heating up, cut your roast in half (lengthwise). When the pot is hot add in 2 Tbsp of butter, let it melt. Then add in the roast pieces and let each piece brown for 5 minutes on each side. Do not move the roast while it is browning. After it has browned remove the roast and place it on a plate.
  3. Deglaze the pot with the water. Then add in the Better than Bouillon and dissolve it in the water. Add in the pepperoncini juice.
  4. Add the roast back into the pot. Nestle the pepperoncinis around the roast. Add in the additional 2 Tbsp of butter. Sprinkle the roast with the salt, onion powder, garlic powder, thyme and black pepper.
  5. Cover the Instant Pot and secure the lid in place. Make sure valve is set to “sealing.” Set the manual button (or pressure cook button) to 60 minutes on high pressure.
  6. After the 60 minutes is up let the pot sit there for another 15-20 minutes so the pressure can release naturally. If there is still pressure in the pot after 20 minutes move the valve to “venting” to remove remaining pressure.
  7. Remove the roast and place on a cutting board. Shred the roast and return to the pot. Stir it in with the juices.
  8. We like to serve this roast as a sandwich on a crusty roll or with mashed potatoes.
Instructions (Slow Cooker)
  1. While the pot is heating up, cut your roast in half (lengthwise). Place it in the slow cooker.
  2. Add the butter, Better than Bouillon Beef Base, pepperoncinis peppers and juice, salt, onion powder, garlic powder, thyme, and pepper.
  3. Cover and cook on low for 8-12 hours, until the roast is tender and easily shreddable.
  4. Shred the roast, stir it into the juices in the cooker.
  5. We like to serve this roast as a sandwich on a crusty roll or with mashed potatoes.

  • I used my 6 quart Instant Pot Duo 60 7 in 1.
  • Roast–there are lots of types of roasts out there. However, for this recipe I recommend using a chuck roast or a cross rib roast. Luckily these cuts of meat seem to go on sale every month or so. I find mine usually at Kroger for about 2.99-3.99 per pound.
  • *Better than Bouillon–I have really come to love and appreciate Better than Bouillon products* lately. I used the beef base in this recipe. I buy mine in a large container at Costco and it stays good in my fridge for a very long time.
  • Pepperoncinis–you can find these small pickled yellow/green peppers next to the pickles. They do add a bit of spice to the dish but it is not overwhelming. My 9-year-old ate the roast with no problems.