Southern Flavors Brought to Life

This mouthwatering dish features a tender, juicy roast infused with the bold tastes of ranch seasoning, au jus gravy, and zesty pepperoncini peppers. The pressure cooker transforms these simple ingredients into a melt-in-your-mouth masterpiece in a fraction of the time. Perfect for any day of the week, this Mississippi Pot Roast is sure to become a family favorite. 

Picking Meat for Your Pot Roast

Tough Cuts: These are better for slow cooking or pressure cooking. Tough cuts come from the cow’s more exercised muscles.  

Chuck Roast: An affordable, common cut of meat used for pot roasts. Chuck roast comes from the cow’s shoulder.  

Eye of Round: These are great for pot roasts and are cut from the rear leg of the cow.  

Rump Roasts: These come from the hindquarters of the cow and make excellent pot roasts.  

Rib Roasts: These roasts come out very succulent and tender when cooked correctly.   

Beef Roasts: Look for a deep red color, but not bright red unless it was very recently cut. Beef that looks grayish brown is older and may have been sitting on the shelf too long. There should also be a bright, white marbling of fat throughout the meat. 

Ingredient Swaps

Swap the chuck roast with eye of round roast or rump roast if you can’t find chuck roast at your grocery store.