This Pressure Cooker Peperoncini Pot Roast is easily the best roast I've ever had. Hands-down. It's incredibly flavorful and has a little extra kick that just puts it over the top!
I'm gonna be honest. My Mama made a delicious roast when we were growing up, but as an adult, I've always had hit or miss results with my roasts. Sometimes they were great. Other times they were bland and boring.
That is... until I made this Peperoncini Pot Roast.
A few months back, my sister Amanda and sister-in-law Amy started gushing about this new roast recipe they were making in their slow cookers. When they named off the ingredients, I knew I had to try it!
Except of course, instead of making it in the slow cooker, I wanted to adapt it to fit with my new pressure cooker obsession.
Then, as if it were meant to be, along came this opportunity to work with Mezzetta. Since their peperoncinis were the only ones I'd been using in this roast recipe - it seemed only fitting that I share this Pressure Cooker Peperoncini Pot Roast recipe on the blog.
Not long after I started making it, I saw a recipe shared on Facebook that was almost identical to the one my SIL had given me and that's when I realized that this viral recipe was also known as "Mississippi Pot Roast". What?! I'm a Mississippi girl. It was definitely meant to be!! Haha!
The biggest difference in how Amy makes this roast, and how most of the recipes I've seen are made, is that she also tosses in a pile of sliced mushrooms. My husband (and lots of other family members) love mushrooms so this is a perfect addition for us.
And because I can't ever follow any recipe exactly as it's written, I also made my own little tweaks.
Pressure Cooker Peperoncini Pot Roast (aka Mississippi Pot Roast)
Here's what you'll need to make it:
- 5-6 pounds of beef chuck roast
- 1 stick (4 oz) salted butter
- 16 oz. fresh sliced mushrooms
- 1 (16 oz.) jar of Mezzetta Peperoncinis
- 6 oz. water
First, as you can see, I use a lot of meat! In fact, I almost double the size of the roast from the recipe Amy shared with me. Of course I have to with 8 of us in the house ... and 6 of those people are big-appetite boys and men. But if you don't have a big family, this is also an amazing recipe to take to a potluck or share witih a crowd!
Second, the other big change is that I use a whole jar of Mezzetta Peperoncinis. Of course I needed more flavor for the bigger roast! But also, I love getting to the bottom of the jar so there’s no waste (or forgotten jars of peppers sitting in my frig for weeks or months!)
Finally... are you ready for the recipe? If your family loves pot roasts, they're going to go nuts for this one!! Serve it over rice or mashed potatoes - that's how we do it! Or it would also be delish shredded and served as a sandwich!
If you need step-by-step pictures of this recipe, I have them posted here. Go see!
*Note: If you don't have a pressure cooker, I also have instructions for cooking this roast in a slow cooker at the bottom of the recipe!Print
Pressure Cooker Peperoncini Pot Roast
- Total Time: 1 hour 25 minutes
- Yield: 8 1x
This is the best pot roast we've ever had! It's a flavorful, delicious roast with a little extra kick that you're going to love! It's also super easy and done in a pressure cooker, it's ready to eat in under 90 minutes!
5-6 pound beef chuck roast
1 stick (4 oz) salted butter
16 oz. fresh sliced mushrooms
1 (16 oz.) jar of Mezzetta Peperoncinis
6 oz. water
Spray the bottom of your pressure cooker pot with non-stick spray. Place the roast in the bottom, then sprinkle on the au jus gravy mix and ranch dressing mix.
Cube the butter and place around the top.
Pour the mushrooms on top, then the whole jar of Mezzetta Peperoncinis - including the juice. Pour in another 6 oz. of water.
Close the lid and cook on high pressure for 50 minutes. It usually takes 10-15 minutes for the pot to come up to pressure. Allow 15 minutes for natural pressure release, then you can switch to quick release.
*If you'd prefer to do this in a slow cooker instead of a pressure cooker, you will need to cook on low for approximately 8 hours.
- Prep Time: 5
- Cook Time: 80
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: beef, mississippi, roast, mississippi roast, pot roast, instant pot, pressure cooker
This looks like a yummy pot roast Rose! I love Mezzetta Peperoncini peppers too so yep it's a match made in culinary heaven.
If you love Mezzetta peppers, you will love this - thank you!!
I'm assuming this can also be done the old old fashion way in an oven low and slow? I would think this would need about 4 hours or so in a 325 degree oven. I usually begin any roast or meat such as this in a very hot oven, at least 400 degrees for 30 to 45 minutes then reduce the temperature to 325 for several more hours. Is there any reason this method wouldn't work with this roast? I don't own a pressure cooker and I'm not a big crock pot person either although I won't say never. But meat I just prefer to do in the oven.
Oh yes - it should absolutely work in the oven 🙂
Ranch dressing mix is really high sodium, I'd use a scratch version.
Hi. Just wondering if anyone has tried this from frozen? I'm wanting to make this for dinner tonight, but I forgot to set it out.
Would the timing or amount of liquid/juice change if only doing 3lbs of meat?