Ingredients

The following ingredients have 5 Servings
  • 3-6 lbs Chuck Roast, (cut into 1 pound pieces of even thickness)
  • 3 Tablespoons Vegetable Oil
  • 1 small Onion, (chopped (optional, if you don't use the onion, omit the veg oil, too))
  • 9 Pepperoncinis, (whole or chopped)
  • ½ cup Pepperoncini Juice from the jar
  • ¾ cup Low Sodium Beef Broth, ((or water))
  • 1 (1 oz) packet Dry Ranch Dressing Mix
  • 1 (1 oz) packet Au Jus ((or packet of brown gravy mix))
  • 4 Tablespoons Butter, (unsalted)
  • 3 Tablespoons Flour
  • 3 Tablespoons Softened Butter, (unsalted)

Instruction

  • Turn pot on Sauté mode (normal). When the display reads "Hot" add the oil.
  • When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes (Don't brown for less than that).
  • Turn meat over and cook for another 5 full minutes.
  • Remove the meat to foil or a dish you can cover. Wrap it to keep it warm.
  • Deglaze the pot: Add onion to pot and stir, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the bottom of the pot until the bottom is free of the stuck on brown bits.
  • Add the pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.
  • Turn off the sauté mode.
  • Add the meat back into the pot.