Pressure Cooker Mississippi Pot Roast
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
Directions
- Select Sauté and continue pressing to reach Sauté on High. Pour oil into steel inner pot.
- Season chuck roast with salt and pepper, then sear in hot oil until browned on the two largest sides, 2 to 4 minutes per side. Remove chuck roast from pot and set aside.
- Add butter to inner pot. Once melted, add onion and cook until soft and translucent, 2 to 3 minutes. Add onion powder, garlic powder, dried thyme, and dried parsley and continue stirring until fragrant, about 30 seconds.
- Select Cancel to turn off Sauté.
- Stir beef broth, pepperoncinis, pepperoncini juice, and bay leaves into pot. Nestle chuck roast down into the liquid.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (manual) on High and cook for 60 minutes. Let pressure release naturally.
- Transfer chuck roast to a cutting board and shred with two forks. Return roast to inner pot to keep warm or serve immediately over mashed potatoes for a perfect meal!
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.
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Reviews
What others are saying
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 !
Melodee Woodmansee says:
This was awesome! Will be making this again and this is going my recipe box😊
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.
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.
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!
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!
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.