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Tender and flavorful pot roast made in an Instant Pot with ranch dressing mix, au jus gravy mix, pepperoncini peppers, and butter. Quick and easy recipe with options for oven and slow cooker methods.

Ingredients

Scale
  • 1 (3.5-4 lb) chuck roast
  • Freshly ground black pepper, to taste
  • 1 small onion, chopped, diced
  • 3 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1 (1.0 oz) packet dry Ranch dressing mix
  • 1 (1.0 oz) low sodium au jus gravy mix (e.g., McCormick)
  • 8–10 small whole pepperoncini salad peppers
  • 1/2 cup pepperoncini juice
  • 6 Tbsp unsalted butter, divided
  • Chopped fresh Italian parsley, for garnish

Instructions

  1. Generously season the chuck roast all over with freshly ground black pepper.
  2. Select the Sauté function on high and heat the Instant Pot; add olive oil.
  3. Sear the roast on all sides, browning each side 1–2 minutes, then remove to a platter.
  4. Add chopped onion and minced garlic to the pot and cook, stirring and scraping browned bits, about 2 minutes; cancel Sauté.
  5. Return the roast to the Instant Pot.
  6. Pour 1/2 cup pepperoncini juice over the roast; sprinkle with dry Ranch dressing mix and au jus gravy mix; layer whole pepperoncini peppers on top and add pats of butter.
  7. Secure and lock the lid and set the steam release to Sealing.
  8. Select Manual/Pressure Cook on High and cook for 55 minutes (allow approximately 10 minutes for the pot to build pressure).
  9. Allow the pressure to release naturally for 10–12 minutes.
  10. Carefully transfer the roast to a serving platter and spoon the onions, peppers, and cooking juices over the top.
  11. Garnish with chopped fresh Italian parsley if desired and serve over mashed potatoes, rice, or noodles.

Notes

Make sure to brown the roast well on all sides before pressure cooking for enhanced flavor., Choose a chuck roast with good marbling for juicier meat., Only use black pepper upfront since the seasoning mixes contain salt; taste sauce before adding extra salt., Adjust the number of pepperoncini peppers to your taste preference., Be patient during natural pressure release to keep meat tender and juicy., Slice or shred the roast against the grain for best texture., To thicken gravy, sauté the sauce after cooking or add a cornstarch slurry and cook until thickened., Leftovers make great sandwiches or additions to other dishes.

Nutrition

Find it online: https://margorecipes.com/instant-pot-mississippi-pot-roast/