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.
Keywords: beef, mississippi, roast, mississippi roast, pot roast, instant pot, pressure cooker