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Mississippi Pot Roast by Jasmine Ramsey



  • 2-3 lbs. of chuck roast
  • ½ cup beef broth
  • 1 pack gravy mix
  • 1 pack ranch seasoning dressing
  • ½ stick of butter
  • 10 pepperoncini peppers
  • ½ cup of juice reserved from peppers
  • Adobo seasoning, to taste


  • Season your roast with Adobo all-purpose seasoning to taste (or salt and pepper)
  • Heat up 1 tbsp. of oil in the pressure cooker and turn on sauté mode with the lid open. Next, brown the roast on each side.
  • Turn off sauté mode. Next, cover roast with beef broth, gravy pack, ranch seasoning pack, pepperoncini peppers, butter, and liquid from the peppers.
  • Seal and lock the pressure cooker and pressurize on high for 1 hour and 30 minutes.
  • Let the pressure naturally release or perform a quick release on the pressure cooker.
  • Carefully open the lid and serve with the desired side dish.


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