Ingredients

The following ingredients have 4 Servings
  • 2 pound chuck roast (rump can be used)
  • 1 ounce au jus gravy packet
  • 1 ounce Ranch seasoning packet
  • 1/2 cup unsalted butter
  • 6-8 pepperoncini (sliced)
  • 1 cup beef broth (low sodium)
  • olive oil
  • salt
  • ground pepper
  • parsley (optional garnish )

Instruction

  • Salt and pepper all sides of roast.
  • Heat a drizzle of olive oil in the bottom of the pressure cooker on a medium-high heat. Place roast inside and sear each side for about 3 minutes.
  • Remove roast. Deglaze the bottom of the pressure by adding 1 cup beef broth and scrape the bottom with a wooden spoon. Place the roast back in.
  • Add packet of Ranch, packet of au jus and stick of butter.
  • Slice 6-8 pepperoncinis and place on top of roast.
  • Cook for 60 minutes.
  • Depressurize and release lid. Shred meat. If the meat does not shred easily, cook another 15 minutes.
  • Serve over mashed potatoes, in a sandwich, on the side of roasted vegetables or however you please.