Make your Mississippi Pot Roast Quicker!

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is often less expensive and chicken thighs are a leaner option.

au jus gravy mix

🥗Healthier: homemade beef broth

💰Cheaper: beef bouillon cubes

Homemade broth can be healthier and bouillon is often cheaper.

pepperoncini peppers

🥗Healthier: banana peppers

💰Cheaper: pickled jalapeños

Banana peppers are milder and jalapeños are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a cheaper substitute.

Cut the chuck roast into 3 to 4 inch cubes, trimming out sinewy tough parts as needed.

Season the meat with the seasoning blend, which includes dried parsley, dill, onion powder, garlic powder, sea salt, black pepper, and dried buttermilk.

Heat a pressure cooker on high for about 5 minutes.

Add 2 tablespoons of clarified butter to the heated pot.

Sear the seasoned meat in the pot, browning on one side before flipping to brown the other side.

Prepare the pepperoncinis by cutting off the stems and slicing some while leaving others whole, aiming for about 1 cup total.

Add the sliced pepperoncinis to the pot with the browned meat.

Pour in 0.5 cup of pepperoncini juice, ensuring it reaches the bottom of the pot and that the meat is not stuck.

Add between 0.25 to 0.5 cup of salted butter, placing some under the meat and some on top.

Seal the pressure cooker and set it to pressure cook on high.

Cooking Techniques

Equipment Needed

Spice Level: