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

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

PRESSURE COOKER [INSTANT POT]
INGREDIENTS

3-5 pound chuck roast
oil for browning
3/4 cup beef broth
1/2 jar of hot cherry pepper rings with juice or sweet cherry peppers
1 envelope zesty spaghetti sauce mix
1 envelope au jus mix
1/2 stick butter

DIRECTIONS

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 broth to the pressure cooker and deglaze to get 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.

Cook at high pressure for 45 minutes. Let the pressure come down naturally.  Roll Tide.

SLOW COOKER
INGREDIENTS

3-5 pound chuck roast
oil for browning
1/2  jar of hot cherry pepper rings with juice or whole jar of sweet cherry peppers
1 envelope zesty spaghetti sauce mix
1 envelope au jus mix
1/2 stick butter
carrots and potatoes, chunked, optional

DIRECTIONS

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.

Cook on low for 8-10 hours, as machines vary, as do cuts of meat. 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!


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

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26 thoughts on “Alabama Pot Roast – Slow & Pressure Cooker”

  1. 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!

  2. Congratulations!
    Your post is featured in our Top Ten this week on Full Plate Thursday. Thanks so much for sharing this awesome recipe with us!
    Miz Helen

  3. 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!
    Miz Helen

  4. 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!

  5. 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!!
    Jenna

    1. 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!

    1. 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.

  6. 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!

    1. 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!

  7. 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.

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