I love a good Sunday pot roast, especially when there's enough gravy to pour over everything! My Instant Pot makes things easier with this homemade slow cooker pot roast: sear the beef, pressure cook for about 60 minutes, then allow a 10-minute natural release before finishing the vegetables.
But I've learned that the liquid makes all the difference. One cup of brewed coffee, red wine, or pepperoncini brine can turn ordinary beef drippings into something much more interesting. Twice as rich? That's how I'd describe the flavor, not a measured difference.
Coffee for depth, wine for richness, or brine for tang.
I'd start with one cup of brewed coffee. It sounds weird, I know! But adding brewed coffee to pot roast deepens the flavor without necessarily making dinner taste like your morning cup of Java.
Coffee adds complexity to the beefy juices, and some cooks even use coffee grounds in their dry rubs. It's also said to help tenderize meat, although pressure cooking does most of the tenderizing here.
Prefer something more traditional? Try these swaps:
- Red wine: Adds a deeper, slightly fruity flavor. Some Instant Pot chuck roast recipes use red wine in the braise, then turn the drippings into creamy mushroom gravy.
- Pepperoncini brine: Adds a tangy kick. In Mississippi pot roast, pepperoncini peppers and their brine are the signature ingredients, not just something thrown in for decoration.
I wouldn't combine all three. Choose one cup based on the gravy you want.
How I'd Make It in the Instant Pot
For my version, I'd use a 3-pound chuck roast, onion, garlic, beef broth, and one cup of brewed coffee for extra-rich gravy.
1. Sear the beef on Sauté for 3–4 minutes per side, then remove.
2. Add onion, garlic, coffee, and broth, scraping up those lovely browned bits.
3. Return the beef and cook on High Pressure for 60 minutes, followed by a 10-minute natural release.
4. Add potatoes and carrots, pressure cook for another 5 minutes, then release the remaining pressure.
5. Remove everything and thicken the drippings on Sauté for gravy.
6. Using frozen beef? Skip searing and cook a frozen 3-pound roast for 90 minutes, followed by a 10-minute natural release before adding vegetables.
These timings follow published Instant Pot methods. The coffee variation and exact liquid quantities still need kitchen testing.
Why the Gravy Tastes So Much Better
Here's where that cup of liquid becomes important:
Coffee adds roasted depth, red wine brings fruity complexity, and pepperoncini brine adds acidity and seasoning.
As the beef cooks, its juices mingle with the liquid and browned bits from searing. That's what you're turning into gravy afterward.
I always taste the drippings before adding more salt. Pepperoncini brine can be particularly salty, and nobody wants gravy that tastes as if the salt shaker fell in!
The Story Behind Mississippi Pot Roast
Here's something I didn't know: Mississippi pot roast was invented by Robin Chapman, a mom from Ripley, Mississippi, in the 1990s.
She wanted to make her aunt's spicy roast milder for her children. Her version became so popular that it spread among friends and online for more than 16 years before the New York Times called it “the roast that owns the Internet.”
Not bad for a family dinner experiment!
Don't Forget the Temperature Check
Even with an Instant Pot, I never rely on cooking time alone.
The USDA says 145°F is the minimum internal temperature for beef roasts, measured with a thermometer, followed by a three-minute rest.
For chuck roast, though, that doesn't mean it's fork-tender. It usually needs more cooking to soften the connective tissue.
Keep leftovers refrigerated at 40°F or below and use within 3 to 4 days, or freeze for 3 to 4 months at 0°F or below. Thaw frozen leftovers in the refrigerator.
One Cup, Better Gravy, Happy Family!
Next time you're making pot roast, remember:
- Sear first, then pressure cook for roughly 60 minutes.
- Allow a 10-minute natural release.
- For frozen 3-pound chuck, use the published 90-minute pressure-cooking alternative.
- Check for 145°F minimum, plus a three-minute rest.
- Refrigerate leftovers promptly and finish within 3 to 4 days.
I'd try coffee first, then red wine next Sunday. And if you love tangy gravy, pepperoncini brine deserves a turn.
Sometimes changing just one ingredient makes an old family favorite worth getting excited about again!
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