Pressure Cooker Mississippi Pot Roast is a family favorite dinner made with a roast, ranch seasoning, au jus gravy seasoning, butter and pepperoncinis that can easily be made in the pressure cooker or a crock-pot.
The Mississippi Pot Roast is a recipe I came across many years ago on Pinterest. I don’t remember the original source I first saw the recipe from because it is ALL over the place! This recipe is not just a huge hit in my family but families everywhere. Typically, this roast is made in the crock-pot but today we are cutting back the cook time and cooking it in the pressure cooker.
Pressure Cooker Mississippi Pot Roast
Pressure Cooker Mississippi Pot Roast is a bit salty with tender meat and a delicious gravy that is perfect over mashed potatoes. Pepperoncini’s add a little heat and more great flavor.
Crock-Pot
Want to slow cook the roast? The crock-pot is probably my favorite way to make this meal. The pressure cooker is convenient and amazing in it’s own way but I am forever a crock-pot kind of girl. You want to start by seasoning the roast with salt and pepper, then searing each side on the stove top in some olive oil. Place the roast into a slow cooker and add a packet of Ranch, packet of au jus, 6-8 sliced pepperoncini’s, and a stick of butter. You will not need the beef broth this method. Cook on low for about 10 hours and then shred the meat. Serve over mashed potatoes. If you want it a little spicy, add in some of the pepperoncini juices straight from the jar while cooking.
Pressure Cooker Mississippi Pot Roast
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 Servings 1x
Description
Pressure Cooker Mississippi Pot Roast is a family favorite dinner made with a roast, ranch seasoning, au jus gravy seasoning, butter and pepperoncinis that can easily be made in the pressure cooker or a crock-pot.
Ingredients
- 2 pound chuck roast (rump can be used)
- 1 ounce au jus gravy packet
- 1 ounce Ranch seasoning packet
- 1/2 cup unsalted butter
- 6–8 pepperoncini (sliced)
- 1 cup beef broth (low sodium)
- olive oil
- salt
- ground pepper
- parsley (optional garnish )
Instructions
- Salt and pepper all sides of roast.
- Heat a drizzle of olive oil in the bottom of the pressure cooker on a medium-high heat. Place roast inside and sear each side for about 3 minutes.
- Remove roast. Deglaze the bottom of the pressure by adding 1 cup beef broth and scrape the bottom with a wooden spoon. Place the roast back in.
- Add packet of Ranch, packet of au jus and stick of butter.
- Slice 6-8 pepperoncinis and place on top of roast.
- Cook for 60 minutes.
- Depressurize and release lid. Shred meat. If the meat does not shred easily, cook another 15 minutes.
- Serve over mashed potatoes, in a sandwich, on the side of roasted vegetables or however you please.
- Category: dinner
★★★★★
★★★★★
One of my favorite ways to make pot roast. Pepperoncini adds the right amount to spice!
★★★★★
Its just right!
Which of the ingredients makes it Mississippi? This looks delicious. Ranch packets work wonders on so many things!
★★★★★
I think it is because the original recipe creator was from Mississippi but not 100% sure. Ranch packets do REALLY amazing things!
I love learning new recipes for my crockpot! Thank you so much for sharing this, it definitely looks like something my family would love ♥️♥️
Enjoy Pamela.
I love cooking with the crockpot, and this recipe would be perfect for my family. Can’t wait to try!
It is a great family meal.
This recipe looks delicious! I’ve never heard of Mississippi Pot Roast and this is a must-try!
★★★★★
You NEED to try this. It is a family favorite.
Everything is better with butter…at least that’s my motto when cooking. So…I’m thinking your pot roast is a must! Can’t wait to try it!
I can go along with the motto for sure!
Mississippi Pot Roast is something that’s been on my list to make for a while because so many people love it, but the hubs is not a big fan of pot roast in general and I don’t know if I can eat a whole batch by myself. Although, on second thought, it looks yummy enough that I bet I could manage 🙂
It does reheat well and my dad hates roast too and I made this for him once and he LOVED it… so, might be worth a shot.