Sweet Home Alabama Roast–an Instant Pot or Crockpot recipe for basically the best roast ever. The flavor is zesty and bold. You’re going to love this easy recipe.
Sweet Home Alabama Roast
You’ve heard of Mississippi Roast but now you’ve got to try it’s cousin…Alabama Roast! In my book it’s the way to cook roast. The flavor is off the charts delicious. This was literally my husband drinking the juices that were left over after he finished his roast…
As you peruse what the ingredients are you’ll notice that a jar of sweet cherry peppers are on the list. I was skeptical and wondered why I needed to search these things out at the grocery store. Well they are the KEY to the recipe. The flavor they add is WOWZERS good. So check the top row by the pickles and you’ll find them. In addition your going to need to find a packet of thick and zesty spaghetti sauce mix. It’s worth the trip to the store. Believe me. This packet adds some zesty Italian flavor. You’re really going to love it.
Ingredients/Substitution Ideas
- Olive oil or canola oil
- Chuck or rump roast–trim off the excess fat
- Chicken or beef broth
- Mezzetta Sweet Cherry Peppers—I used mild
- Packet of McCormick thick and zesty spaghetti mix
- Packet of au jus mix–I used Winco brand
- Butter
Instant Pot Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the roast and brown on one side for 4 minutes. Flip over and brown on the other side for 4 more minutes. Move the roast out of the pot.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Pour in the contents of the jar of cherry pepper rings (juice included). Turn off Instant Pot.
Add the roast into the pot. Sprinkle it with spaghetti and au jus mix. Place the butter on top of the roast.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes for a 2 pound roast or 75 minutes for a 3 pound roast. When time is up let pot sit for 15-20 minutes before you release the remaining pressure and remove the lid.
Serve the roast with spoonfuls of the juices on top.
Notes/Tips
- This roast tastes great served with mashed potatoes and carrots. If you’d like you can add some chunks of potatoes and carrots into the pot but don’t add them at the beginning or they’ll be complete mush. What I would do is set the pot for 60 minutes and then use a quick release to release the pressure. Add in the potatoes and carrots. Pressure cook for an additional 10 minutes and then use a full natural pressure release.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- If you happen to use hot cherry peppers instead of sweet cherry peppers it will be very spicy and hot!
- If you like fall apart roast you can always cook the roast longer. I would suggest cooking for 80-90 minutes with a full natural pressure release.
- This recipe is adapted from The Bearded Hiker.
More Instant Pot Roast Recipes
Instant Pot Mississippi Roast
With just a handful of ingredients and an hour in the instant pot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for. The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich.
Instant Pot Yankee Pot Roast
A homey, comforting fall apart roast that has loads of fall flavor. This is a low carb recipe that can be served over mashed cauliflower (or if you’re in the not caring about carbs camp serve it over mashed potatoes).
Instant Pot 3-Ingredient Rump Roast
An easy beginner recipe for the Instant Pot. Beef pot roast is cooked until tender in the electric pressure cooker. If desired you can also make carrots and potatoes with the roast.
Instant Pot Rocky Mountain Roast
Go from a frozen solid to a fork tender roast beef in a couple of hours with the help of your Instant Pot. Roast, potatoes, carrots and gravy is a classic meal that never goes out of style!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Sweet Home Alabama Roast
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
An Instant Pot or Crockpot recipe for basically the best roast ever. The flavor is zesty and bold. You’re going to love this easy recipe.
Ingredients
- 1 1/2 tsp olive oil or canola oil
- 2–3 pounds chuck or rump roast
- 1/2 cup chicken or beef broth
- 1 (16 oz) jar Mezzetta Sweet Cherry Peppers
- 1 (1.37 oz) packet McCormick’s zesty spaghetti mix
- 1 (1 oz) packet au jus mix
- 4 Tbsp butter
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the roast and brown on one side for 4 minutes. Flip over and brown on the other side for 4 more minutes. Move the roast out of the pot.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Pour in the contents of the jar of cherry pepper rings (juice included). Turn off Instant Pot.
- Add the roast into the pot. Sprinkle it with spaghetti and au jus mix. Place the butter on top of the roast.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes for a 2 pound roast or 75 minutes for a 3 pound roast. When time is up let pot sit for 15-20 minutes before you release the remaining pressure and remove the lid.
- Serve the roast with spoonfuls of the juices on top.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl it around. Add in the roast and brown on one side for 4 minutes. Flip over and brown on the other side for 4 more minutes. Move the roast and place it in the slow cooker.
- Pour in the broth and the contents of the jar of cherry peppers (juice included).
- Add in the roast. Sprinkle it with spaghetti and au jus mix. Place the butter on top of the roast.
- Cover and cook on low for 8-12 hours.
- Serve the roast with spoonfuls of the juices on top.
- Category: Beef
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
“WOWZERS good” is absolutely right! OMGoodness, so delicious & so EZ! This is now officially my go-to pot roast recipe. (Hubby told me to ditch the Mississippi one, he likes this way better). Thanks, Karen, for another winner!!!
★★★★★
I liked this better than Mississippi too!
I put three cut up potatoes in my crockpot with this and cooked for 8 hours. it was amazing and I guess the potatoes helped with the salt because it wasn’t too salty for us. we loved it!!
★★★★★
Good to know!
I followed the recipe exactly as it was written but the meat was so salty that we couldn’t finish it. I think the two packets of seasoning were just too much. For us anyway.
★★
this was so salty we could barely eat it. I guess too much sodium from 2 packs of seasons and sweet peppers.
★★
2 funny!! I have one of those slurpy critters on my sofa as well. Gotta get to the store for the peppers & I’ll be back with stars. Can’t wait to try it.
haha! They are the best.
Which are best, the slurpy critters on the sofa or the peppers?? haha. (answer: both)
Can stew meat be used for this recipe? If so how long would the cook time be for 2 pounds in a six quart IP?
I usually use a 20 minute pressure cook time for stew meat with a 10 minute natural pressure release.
if you could label as ” spicy”, things which have any heat!!
I can’t even use black pepper because of ulcers!! So many of the recipes I want to try until I see ” spicey”
I love my IPs and use one ( 3 or 6 qt) daily!! Thanks again!!!
Hey Ruth, this isn’t spicy as long as you use the sweet peppers as listed in the recipe card.
This sounds really good, but are the cherry peppers spicy? We’ve tried the Mississippi Pot Roast, but the juice from the pepperoncinis was too spicy for our liking.
They are not spicy at all. Try one out of the jar before cooking if you are worried.
They aren’t spicy! You’ll love this one!