Ingredients

The following ingredients have 4 Servings
  • 3lb boneless chuck roast
  • 1/4 cup pepperoncini juice  - from jar
  • 1 cup gluten free beef stock (250mls)
  • 1/4 cup onion soup mix
  • 3 cloves garlic (crushed)
  • 8 pepperoncinis (whole)
  • 2 tbsp potato starch (or tapioca, corn, or arrowroot starch to thicken)

Instruction

  • Season the meat on both sides with a little salt and pepper
  • Using either the saute function on your Instant Pot or other pressure cooker, or a large skillet brown the beef chuck roast on both sides. Deglaze the pan with gluten free beef broth.
  • Add the pepperoncini juice, gluten free beef broth, onion soup mix, and garlic to the pressure cooker.
  • Add the beef into the liquid and top the meat with the half the pepperoncinis and tuck the others around the side of the meat.
  • Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 47  - 50 minutes at High Pressure. My chuck roasts are about 1.5 - 2 inches thick and a 47 minute cook time works for me, if yours is thicker than that you may need to increase the time a little.
  • When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 10 minutes, then carefully release the pressure and open the lid
  • Remove the meat and cover with foil.