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
Equipment
- Pressure Cooker
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.
Jordan | Read. Eat. Repeat.
June 18, 2019 at 12:46 AMMississippi 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 🙂
Amber
June 18, 2019 at 1:29 AMIt 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.