Pressure_Cooker_Pot_Roast
Cosori Recipe

Pressure Cooker Mississippi Pot Roast

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. 

Prep Time 15 Mins
cook Time 75 Mins
Servings 10
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Curated by:Chef Margaret

Fresh Ingredients

Scale:
YIELD 10 Serving
Per Serving
SERVING SIZE  1 
CALORIES  497.35 
PROTEIN  35.28 g
CARBOHYDRATES  3.64 g
FAT  36.77 g
FIBER  0.50 g 
SATURATED FAT  13.14 g
CHOLESTEROL  174.74 mg
SODIUM 762.89 mg 

Step by Step

Let's cook

MAKING THE POT ROAST

  1. Select the Sauté function on the COSORI Pressure Cooker and adjust the temperature setting to high, then press Start. 
  2. Place olive oil into the inner pot, then add the beef pieces and sear on both sides. Work in batches if needed so the pan doesn’t get crowded. Set the seared beef pieces aside. 
  3. Add the pepperoncini juice and beef broth into the pot and scrape the bits from the bottom.  
  4. Add the beef pieces back into the pot. Add the ranch seasoning, onion soup mix, and pepperoncini and stir to combine. Place the cubed butter on top of the beef.  
  5. Place the lid onto the pressure cooker. 
  6. Select the Pressure Cook function, adjust pressure to high and time to 60 minutes, then press Start. 
  7. Release the pressure naturally for 15 minutes by leaving the pressure cooker alone, then slide the steam release switch to Vent to quickly release the remaining pressure. 
  8. Remove the lid carefully, transfer the beef to a bowl, and shred.  
  9. Select the Sauté function and adjust the temperature setting to high, then press Start. Bring the sauce to a simmer.  
  10. Whisk the cornstarch and water together in a small bowl, then stir into the sauce until it thickens. Add the shredded meat back to the pot and stir to coat, then serve. 

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