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Forget Mississippi pot roast. In walks Alabama pot roast. It's zestier, more beautiful, and makes your taste buds cheer Roll Tide!


Course Main Course
Cuisine American
Keyword beef


  • 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



  1. 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.
  2. 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.

  3. 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.


  1. 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.

  2. 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.

  3. 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.