Mississippi pot roast – you all know it. You’ve all tried it, I’m sure. Am I the only one who has never made this? I think I may be.
The real question is, have you tried the Alabama pot roast?
No? Don’t feel bad. No one has, I just made it up. But trust me, it’s a winner, just like good old Nick Saban and his boys.
Why? Why do we need an Alabama pot roast when we already have a Mississippi pot roast and is, by all accounts, pretty delicious? I’ll tell you why, because I’m in Alabama and we always want to do it better than Mississippi.
We just cannot be satisfied that Mississippi has the distinction of its very own pot roast. Nope. We can’t have that here.
There is actually one more reason. About 20 years ago my step dad gave me a recipe for Italian beef. It was super simple. You all know it and probably was how the you-know-who pot roast was birthed. You brown a roast, put it in the crock pot and cover it with an entire jar of pepperoncini peppers and the juice. Shred and put on sandwiches. Love that. He has since passed away and I can’t bear to fiddle with his recipe.
Thus, the birth of the Alabama pot roast. It’s zestier and bolder, with a bit more heat. It’s not a catchy name, I do realize that, but maybe it’ll catch on and each and every state will have their very own pot roast, all with the intent of keeping Mississippi last on the list – of everything.
Just kidding Mississippi. 😉 Kind of. Because let’s face it, if you’re not last on the list – of everything – Alabama will be. Or Louisiana.
One more thing. If you use hot cherry pepper rings … Well, it’s gonna be hot! Get ready to get rocked. I like it like that. However, I’ve used sweet cherry peppers too and it was equally delicious. You can do a mix of hot and sweet peppers for the best of both worlds.
If you have kiddies or you don’t like heat or you’re gonna be making this for a mixed crowd, you probably don’t want to go with the hot cherry peppers. You can always use sweet cherry peppers.
ALABAMA POT ROAST
- 3-5 pounds chuck roast
- oil for browning
- ¾ cup beef broth
- ½ jar jar hot cherry pepper rings or mild with juice hot=spicy!!
- 1 envelope zesty spaghetti sauce mix
- 1 envelope au jus mix
- ½ stick butter
- chunked carrots and potatoes, optional
Set your pressure cooker to sauté/brown and put a bit of oil in the bottom. When hot, brown your roast on both sides. Remove the roast to a plate. Press cancel.
Add the beef broth to the pressure cooker and deglaze to get the all of the brown bits up.
Add the roast back to the pot, add the butter on top of the roast, add cherry peppers and their juice on top and around the roast, then sprinkle with both seasoning packets.
If adding carrots and potatoes, season with salt, pepper and garlic powder to taste, wrap them in an aluminum foil pouch. Place right on top of the roast.
Cook at high pressure for 45 minutes. Let the pressure come down naturally. Remove the carrots and potatoes and add them to the juices in the pot. Stir about. Serve and enjoy. Roll Tide.
If your slow cooker has a browning feature, add some oil to your slow cooker and brown the roast on all sides. If it doesn't, I strongly suggest you brown it on the stove. Browning yields better flavor. When the roast is browned on all sides, press cancel if you're using your slow cooker.
Add the 1/2 jar of cherry pepper rings with their juice on top and all around the roast. Sprinkle both seasoning packets on top, then top with the butter. Toss in the carrots and potatoes, if using, all around the roast.
Cook on low for 8-10 hours, until tender. Flip the roast halfway through if you're home. If not, don't worry too much. Done. Roll Tide.
Loot at this beauty. This one I smoked on my Pit Barrel Cooker. But see how luscious it is? You guys need this!
This Alabama pot roast makes an incredible slider I tell ya!