Instant Pot Mississippi Pot Roast

“The Sunday roast has come a long way since its days of a bland, boring chunk of meat simmered in a powdered au jus all day. This updated Mississippi Pot Roast is fork-tender and ready in an hour, putting the Instant Pot to use so you have more quality time at the table.

For any slow cooker, or pressure cooker roast beef where you are looking to shred the meat, you want a hearty cut. The chuck is a go-to for me, with a deep flavor and it has a decent amount of fat marbled into the beef that will render as it cooks, and becomes easily shreddable and tender when cooked in the Instant Pot. If you can’t find a chuck, you can substitute it with a sirloin roast, top blade, or rump roast for this recipe.” —Kita, Girl Carnivore

First, marinate the beef. In a gallon-size, resealable bag, pour the Head Country All Purpose Marinade over the beef. Mix to coat. Seal the bag and marinate 8 hours, or overnight.

Next, sear the beef. When ready to cook, remove the beef from the marinade and pat dry. Season the beef liberally with salt on all sides. Set your Instant Pot to the Sear setting and add oil. Add the beef and brown on all sides, about 3 to 5 minutes per side.

Deglaze the pot. Add the wine and, using a wooden spoon, scrape up any browned bits on the bottom. Add the onion flakes, garlic, black pepper, parsley, chives, and beef broth. Top beef roast with peperoncini.

Set the Instant Pot to pressure cook for 45 minutes. Vent the steam naturally for 15 minutes, then manually releasing any remaining steam.

Let the beef rest for 5 minutes. Using two forks, shred the beef in the juices, discarding any large portions of fat.

Serve the shredded beef hot over mashed potatoes, with fresh peperoncini on top. Delicious with roasted carrots and green beans.

TIPS:

If the beef is not easily shredding after 45 minutes, reseal the pressure cooker and cook for another 10 minutes, until easily shredded with two forks.

Want to make a stovetop Mississippi pot roast? Follow the exact steps: marinate, brown, add all of the ingredients, and then slowly braise in a Dutch Oven in a preheated oven set to 325 degrees F for about 4 to 5 hours, until the meat shreds easily with two forks.

Store leftovers in an airtight container in the fridge with the juices for up to 4 days. Reheat by spooning out the desired portion and heating in a skillet over low heat or in a microwave in 30-second bursts.

Leftover Mississippi pot roast makes great shredded beef sandwiches on hearty hoagie rolls.