Pressure Cooker Mississippi Pot Roast
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.
Prep Time15 mins
Cook Time1 hr
Servings: 4 Servings
- 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
- ground pepper
- parsley optional garnish
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.