If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
Freezer meals have truly saved our skin lately. It’s been go, go, go for weeks, and I am so grateful to past-me for gifting present-me a freezer stocked with easy meals like this one. It helps me stay on track with our grocery budget while working our way through baby step 2 of our debt-free journey.
And because I can grab it straight from the freezer and cook from frozen, it’s honestly easier than ordering takeout, and a whole lot cheaper too!
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
Oh my stars, this was delicious. I definitely think the Instant Pot is the way to go for pot roasts. It’s extra tender, perfectly juicy, and falls apart even more easily than when I make it in the slow cooker.
From frozen to ready in just 90 minutes, then I left it on “keep warm” for another 30, and the result was melt-in-your-mouth perfection.
We didn’t even shred it this time and just served big, hearty pieces over instant mash with green beans and a little homemade gravy.
Speaking of gravy, I used the leftover juices and thickened them up with a spoonful of my British favorite, Bisto. If you’re in the States and have a good alternative you swear by, please drop it in the comments below.
The rich flavor paired beautifully with the tangy, savory roast. The blend of butter, ranch seasoning, and pepperoncini gives it that signature Mississippi flavor that’s cozy, bold, and comforting all at once.
And don’t worry, the peppers aren’t too spicy, they just give a balanced tang that rounds everything out.
We served it tonight with my go-to easy budget sides: instant mash and green beans. Sometimes you just need fuss-free food that fills the house with homey smells and doesn’t require hours in the kitchen.
It’s so easy to compare yourself to social media cooks who seem to have endless time for elaborate sides and roasted vegetables, but that’s not real life for most of us. You got dinner on the table, stayed on budget, and avoided takeout. That’s a win in my book.
And for leftovers? We shredded what was left and mixed it with my Easy Fresh Egg Noodles Made With The KitchenAid. It turned out to be one of the best leftovers we’ve ever had. Comfort food without the stress!
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
Alright, let’s grab those freezer bags and get this Mississippi Pot Roast prepped and ready for those nights when time is short but your family’s hungry!
Equipment
- Freezer bag
- Freezer bag holder
- Knife
- Spoon
- Instant Pot (I’ll link my Pro version below — it’s the one I use for almost everything!)
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Ingredients (Serves 4–6)
For freezer meal:
- 3 lb beef roast (chuck roast works perfectly)
- ¾ cup water
- 2 beef stock cubes
- 6 to 8 whole pepperoncini from a jar
- ½ cup of the juice from the pepperoncini jar
- 1 packet of brown gravy mix (1 oz)
- 1 packet of ranch seasoning mix (1 oz)
- 3 tablespoons of butter, cubed
When cooking:
- Add another ½ cup water to the Instant Pot so it can come to pressure properly
To Make a Quick Gravy
- 2 tbsp British Bisto Gravy Granules is my favorite ingredient from back home in the UK that I use to quickly bring a gravy together using the juices from the pot!
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Freezer Meal Prep
Here’s how to assemble the freezer meal. Add all of the ingredients into a labeled freezer bag, pressing out as much air as possible before sealing it flat.
If you’re prepping several freezer meals in one go, those handy freezer bag holders are worth their weight in gold. They keep the bags upright so you can fill them hands-free without any spills or mess.
When you’re ready to cook, just follow the simple steps below to go straight from freezer to Instant Pot with no stress at all.
Step-by-Step Instructions
Step 1. Prep and freeze.
Place all ingredients into your labeled freezer bag, seal it tightly, and lay it flat in the freezer.
Step 2. When ready to cook.
Take the frozen meal out of the freezer and run the sealed bag under cold water for 1 to 2 minutes to loosen the contents.
Step 3. Load the Instant Pot.
Pour ½ cup water into the Instant Pot, then add the contents of the freezer bag straight in.
Step 4. Pressure cook.
You’ll cook frozen beef for around 30 minutes per lb. Cook this 3lb beef roast on high pressure for 90 minutes, making sure the valve is set to “sealing.”
Step 5. Natural release.
Allow the pressure to release naturally for at least 30 minutes. You can leave it on “keep warm” for longer if needed, the meat will only get more tender!
Step 6. Serve.
Remove the roast and either shred or slice, depending on your preference. Serve with instant mash and green beans or your favorite quick sides.
Use the juices from the pot to make a rich gravy. Just whisk in your preferred thickener like cornstarch or, my favorite, 2 tbsp of Bisto granules if you can find them! I love these because they just stir right in and there’s no need to make a slurry like with cornstarch.
Notes and Troubleshooting
Notes:
- Don’t skip the butter. It’s what helps create that glossy, rich flavor without making the dish too oily.
- If your roast isn’t as tender as you like, seal it again and add 10 to 15 more minutes on high.
- The pepperoncini adds flavor, not heat.
Troubleshooting:
- If you get a “burn” notice, add a little more water next time (some Instant Pot models are more sensitive).
- If the sauce is too thin, simmer it on sauté mode for a few minutes to reduce.
Storage
- Cool leftovers completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheat gently with a splash of broth or water to keep the meat moist.
Serving Ideas
- With mashed potatoes and green beans
- Shredded into sandwiches or wraps
- Over egg noodles for a cozy leftover meal
Why You’ll Love This Recipe
- Practically foolproof and guaranteed to make the house smell amazing
- Rich, buttery, fall-apart beef with all the cozy Mississippi flavors you love
- Tangy pepperoncini, savory gravy, and tender meat that taste slow-cooked without the wait
- Easy prep. Just freeze, cook, and serve with your favorite quick sides
- Freezer-friendly and ideal for meal prepping ahead of busy weeks
- Budget-conscious for families working toward debt-free living
- Works for everything from relaxed weeknight dinners to comforting Sunday meals
Freezer Meal Beef Mississippi Pot Roast Instant Pot Recipe!
Equipment
- Freezer bag
- Freezer bag holder
- knife
- Spoon
- Instant Pot
Ingredients
Assemble the Freezer Meal
- 3 lb beef roast chuck roast works perfectly
- ¾ cup water
- 2 beef stock cubes
- 6 to 8 whole pepperoncini from a jar
- ½ cup juice from the pepperoncini jar
- 1 oz packet of brown gravy mix
- 1 oz packet of ranch seasoning mix
- 3 tbsp butter, cubed
Add when cooking
- ½ cup water pour into the Instant Pot to help it come to pressure when cooking
To make a quick gravy
- 2 tbsp Bisto Beef gravy granules add straight into the juices at the end of cooking if you'd like to create a quick gravy
Instructions
- Place all ingredients into your labeled freezer bag, seal it tightly, and lay it flat in the freezer.
- Take the frozen meal out of the freezer and run the sealed bag under cold water for 1 to 2 minutes to loosen the contents.
- Pour ½ cup water into the Instant Pot, then add the contents of the freezer bag straight in.
- You’ll cook frozen beef for around 30 minutes per lb. Cook this 3lb beef roast on high pressure for 90 minutes, making sure the valve is set to “sealing.”
- Allow the pressure to release naturally for at least 30 minutes. You can leave it on “keep warm” for longer if needed, the meat will only get more tender!
- Remove the roast and either shred or slice, depending on your preference. Serve with instant mash and green beans or your favorite quick sides.Use the juices from the pot to make a rich gravy. Just whisk in your preferred thickener like cornstarch or, my favorite, 2 tbsp of Bisto granules (British Ingredient from my UK home that I highly recommend you try if you can!)
Notes
- Don’t skip the butter. It’s what helps create that glossy, rich flavor without making the dish too oily.
- If your roast isn’t as tender as you like, seal it again and add 10 to 15 more minutes on high.
- The pepperoncini adds flavor, not heat.
Storage
- Cool leftovers completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheat gently with a splash of broth or water to keep the meat moist.
The Takeaway
This Instant Pot Mississippi Pot Roast proves that comfort food doesn’t have to be complicated. It’s budget-friendly, easy to prep ahead, and tender enough to make your kitchen smell like you’ve been cooking all day.
Meals like this are exactly what make freezer cooking so worth it.
What to Try Next?!
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Last update on 2025-11-09 / Affiliate links / Images from Amazon Product Advertising API
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