Pressure Cooker Mississippi Pot Roast

Name: Pressure Cooker Mississippi Pot Roast
Total time: 1 h 40 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon neutral cooking oil; 2 pounds chuck roast; 2 teaspoons salt; ½ teaspoon black pepper; ¼ cup unsalted butter; 1 small yellow onion, finely chopped; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon dried thyme; ½ teaspoon dried parsley; 1½ cups beef broth; ½ cup pepperoncini juice; 10 pepperoncinis; 2 bay leaves

Caroline Chambers Website

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Mississippi Pot Roast is one of the most sought-after pressure cooker recipes on the Internet - it is known for creating pressure cooking converts after just one bite. One of the key ingredients in the original recipe is a chemical-ridden packet of powdered ranch dressing, but here at Mealthy we avoid all processed foods when possible. So, I set out to create a "clean" version of the beloved recipe. Here, I mimic the flavors of the powdered ranch dressing packet with onion powder, garlic powder, dried thyme, and dried parsley. I have to agree with the Internet on this one - this recipe is delicious! Serve it over mashed potatoes or grits for an indulgent meal, or alongside roasted veggies for a lighter dinner.

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Directions

Mealthy Tip

Don't worry that this recipe will be too spicy! Pepperoncini peppers are very mild chiles with a sweet and tangy flavor. In this recipe the chiles impart flavor rather than heat.

For more pressure cooker roast recipes, you might enjoy:

Pressure Cooker Pot Roast

Pressure Cooker French Dip Sandwiches

Boneless Beef Chuck Roast

Nutrition Facts

Per Serving: 507 calories; 33g fat; 14.0g carbohydrates; 40g protein; 146mg cholesterol; 2630mg sodium.

Full nutrition

Amount Per Serving
Calories 507		Calories from Fat301
% Daily Value*
Total Fat 33g		51%
	Saturated Fat15g	73%
	Trans Fat1.4g
	Polyunsaturated Fat1.8g
	Monounsaturated Fat14.9g
Cholesterol 146mg		49%
Sodium 2630mg		110%
Total Carbohydrate 14.0g		5%
	Dietary Fiber2g	8%
	Sugars9.5g
Protein 40g

Vitamin A25%		Vitamin C169%
Calcium4%		Iron25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Dinner Fusion American Italian One Pot Or Pan Beef Sunday Dinner Pressure Cooker Low-carb Beef Chuck Multipot Boneless Beef Chuck Roast Dairy-free 8 Quart Pressure Cooker Gluten-free Southern

Reviews

5.0out of 5 Stars

(11 Reviews)

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What others are saying

Randall Hauk says:

This caught my eye for the pepperoncini. I love Chicago-style Italian beef sandwiches. This is not that, but it's very good in its own right. I hadn't ever heard of Mississippi Roast, but I'll be making this again. Not too spicy for the kids, even, so big win on many fronts!

Katie Hason says:

This Mississippi roast is one of my favorite recipes. The pepperoncinis add incredible flavor! I've always prepared this roast in a slow cooker, but love that I can make it much quicker in my new pressure cooker without compromising taste or quality.

Laura Griffin says:

My husband loves this Mississippi roast recipe! He eats it mac and cheese, greens, and corn bread. It's a true southern recipe! This was a really easy recipe too!

Melissa P says:

I had no problems with this recipe. I cut the roast into chunks and browned the meat in batches. It was very flavorful. The pepperoncinis are a must. I served it with mashed potatoes, the whole family enjoyed it.

Jeff Powell says:

To each their own on which version you opt to go with -clean vs chemical ridden packets... My "dirty" version involves laying down a light layer of Ranch dressing powder and Au Ju gravy mix powder in the bottom of the pot, add the roast, then topping the roast with the rest of the Ranch & AJG mix. I opt for adding the whole jar of pepperocinis, those things are D-licious. I also add two 16oz trays of babybella whole mushrooms, and I reverse the beef broth/pepperocini juice ratio for that added pop.

Melodee Woodmansee says:

This was awesome! Will be making this again and this is going my recipe box😊

Caleb West says:

Amazing recipe. Everything came out perfect. Was a little too spicy for my young kids but teenagers and above shouldn’t have any problems at all.

Fred Grant says:

Absolutely Amazing ! I tried this recipe this evening and the whole family absolutely loved it ! Meat was very flavorful and tender .. Very easy to make and the aroma that it leaves is just as amazing ! Thank you !

Tom Rozier says:

This was the first meal I prepared in my MultiPot. I added potatoes and carrots after cooking the meal according to the recipe and pressure cooked them on high for 6 minutes. Yum!

Phillip Clink says:

"Here, I mimic the flavors of the powdered ranch dressing packet with onion powder, garlic powder, dried thyme, and dried parsley." Thank you for that. In my experience, convenience rarely leads to better taste. (Canned soup ring a bell?)

Johanna Muench says:

This was Deeee-licious!!! I changed out the pepperocinis with a jar of banana peppers to keep the heat down for me, and it was still fantastic! The meat fell apart it was so tender. We ended up adding too much beef broth (2 boxes of Kettle & Fire Beef Bone Broth, we probably could have made do with one), but more juice for the rice! Glad the ‘packet of chemicals’ was cleaned up. We will definitely make this again! Really tasty!!