Description
A simple recipe for tender pot roast cooked quickly in an electric pressure cooker.
Ingredients
Scale
- 3 lb beef chuck roast
- 1 packet dry ranch seasoning mix
- 1 packet dry au jus gravy mix
- 1 cup beef broth
- 1/2 cup pepperoncini peppers (drained)
- 1/2 cup pepperoncini juice
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
Instructions
- Pat the beef roast dry with paper towels.
- Place the roast in the inner pot of the Instant Pot.
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast.
- Pour the beef broth and pepperoncini juice around the roast.
- Place the pepperoncini peppers on top of the roast.
- Arrange the butter pieces over the top of the roast.
- Secure the lid on the Instant Pot and set the vent to sealing.
- Cook on High Pressure (Manual setting) for 70 minutes.
- Allow for a Natural Pressure Release (NPR) for at least 15 minutes before manually releasing any remaining pressure.
- Remove the roast and shred it with two forks.
- Return the shredded meat to the pot and stir to coat with the juices.
- Serve hot.
Notes
- You can serve this roast over mashed potatoes or egg noodles.
- For thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the hot liquid after shredding the meat; cook on Sauté mode for 2 minutes until thickened.
- Prep Time: 10 min
- Cook Time: 1 hr 10 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx 8 oz)
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 40
- Cholesterol: 140
Keywords: Instant Pot, pot roast, Mississippi roast, beef, slow cooker alternative, easy dinner