Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • one 3 pound chuck roast
  • 1 cup beef broth
  • one 25 gram packet au jus gravy mix
  • one 25 gram packet brown gravy mix
  • one 25 gram packet Hidden Valley ranch dressing mix
  • 6-10 pepperoncini peppers (amount is personal preference)
  • 1/4-1/2 cup pepperoncini juice (amount is personal preference)
  • 2 tablespoon butter

Instruction

  • Turn your instant pot to sauté and add the olive oil.
  • Once the Instant pot has heated, add the chuck roast and sear for 5 minutes. After 5 minutes, flip it over and sear for another five minutes.
  • Once the meat is seared on both sides, pull it out and place it on a plate.
  • Pour in the beef broth and make sure to deglaze the pot bottom completely by scraping the browned bits off of the bottom. This is especially important if you have a model that has a burn notice!
  • Place the roast back into the pot.
  • Sprinkle the three packets of mix over the top of the meat, add the peppers (remember it's personal preference for these), pour the pepperoncini juice in, and top with the butter.
  • Place the lid on the Instant pot and turn the vent to seal.
  • Using the Manual pressure setting, set the instant pot for 120 minutes high pressure.
  • After 120 minutes, let the pot naturally release for 15 minutes
  • Remove the meat and let it rest for 10 minutes.
  • Slice or shred the meat in the gravy. Serve in the gravy mixture over mashed potatoes.