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!
30 thoughts on “Alabama Pot Roast – Slow & Pressure Cooker”
We will be watching the Ole Miss vs. Alabama game tomorrow. I figured this would be great for lunch before kickoff. I have all the ingredients except for the cherry peppers. Publix did not have them so I got hot banana peppers. I grew up with fresh banana peppers and always went for the hot ones, so that is my Alabama pepper. Anyway, I look forward to this, fried squash, green beans, and fried corn tomorrow. Oh, and Roll Tide!
I couldn’t think of a better time to eat this! Roll Tide!
This came out super, I used the slow cooker and venison, with the hot peppers Great results!
So glad you liked it Patrick! Makes great sliders too!
I made this today for the first time as a special treat for my family. Of course the store was out of spaghetti sauce mix and cherry peppers both, so I googled a homemade mix and subbed pepperoncini and roasted bell peppers. Still have several hours left before I can taste it…but it smells amazing. I can’t wait to try it!
Can’t wait to hear how it turned out!
Your post is featured in our Top Ten this week on Full Plate Thursday. Thanks so much for sharing this awesome recipe with us!
Thanks Miz Helen! Honored! Heading over there now to see what goodies you have this week!
YUM! Thanks for sharing at Home Sweet Home!
I’m sure that the added peppers make it super delicious! Thanks for sharing with SYC.
Your Alabama Pot Roast looks fabulous! I can’t wait to try this delicious recipe. Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday!
I know there are some people in my family that will love this. They like zesty versions of old favorites. Thanks for sharing at Snickerdoodle Party. I’ll be featuring this at today’s party. Hope to see you there!
Thanks for the feature! Zesty it is, hope you guys enjoy!
This looks incredible! I love how easy it is to make (always a must in our house). Thanks so much for sharing your delicious recipe with us at Merry Monday this week!
As a fellow Alabamian I totally get it!! I did a similar thing with Mississippi Comeback Sauce, my version is called Bama Burger Sauce…I have to be careful though, my daughter went to Ole Miss! Roll Tide!!
Bama burger sauce….I like that! This Alabama roast is delicious shredded and slapped on some buns, but that Bama sauce would be a great addition! Roll Tide!
Looks good, sounds good and you are an entertaining blogger. #wisewomanlinkup
It does sound like a winner to me. Thank you for sharing the recipe at The Really Crafty Link Party. Pinned!
Looks yummy! Thanks for sharing at Friday Frenzy!! Pinned!
That looks really yummy.
Looks absolutely divine! Thanks for sharing with us at the to Grandma’s house we go link party!
Well this looks amazing! Thanks for sharing!
I have an Italian pot roast recipe that my family loves, but I might have to try this one!
It’s packed full of flavor Donna!
That looks amazing – but I don’t have an instant pot!! Thanks for sharing at the What’s for Dinner party – have a fabulous week.
You can do this in your slow cooker or oven. I even smoked it. Just brown, throw the seasonings and stuff in and toss in the oven.
My kids (3 and 5) love banana peppers, so I hope they will be able to handle this soon! I am glad you have directions for the slow cooker as well as instant pot. I have a slow cooker now but have been thinking of switching to an I.P. This looks AMAZEBALLS…bring on the heat, I say!
It’s hot with the hot cherry peppers, but I don’t find hot banana peppers pack as much heat, so that could be nice if you have peeps not into the heat. You’ll love an electric pressure cooker – it is amazing, but you can’t get rid of your slow cooker even though it has a slow cooker feature. It’s just not the same. Thanks for checking it out Marissa!
Awesome, Alabama pot roast… Actually, I have a niece who, at age 3, absolutely loved hot peppers. She’d been fine with that! Thanks for bringing this to Fiesta Friday, where this dish will be well-appreciated.
… Although, at that point in her life, she would have preferred the peppers on pasta, not meat.