Pepperoncini Beef Roast

This mouthwateringly tender beef roast is satisfying and packed with flavor. Three simple pantry ingredients make it so easy that it’s sure to be a favorite addition to your family’s meals.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

1-2 hours

Cooking Technique

Pressure Cook

Keywords

1-2 hours, 6 servings, au jus gravy mix, beef roast, beef roast recipe, boneless beef chuck roast, contributed, cook 75 min, easy, instant pot, instant pot beef roast recipe, instant pot recipe, main course, Marilyn Haugen, modern, pepperoncini beef roast, pepperoncini peppers, prep 5 min, pressure cook, ranch dressing mix, salt and freshly ground black pepper, water

Prep Time

5 min

Cook Time

75 min

Servings

6 servings

Ingredients

3 lb boneless beef chuck roast
salt and freshly ground black pepper
4 pepperoncini peppers
5 tsp ranch dressing mix
5 tsp au jus gravy mix
1-1/2 cups Water

Instructions

Season roast with salt and pepper. Place roast in the inner pot and arrange peppers on top.
In a medium bowl, whisk together ranch dressing, gravy mix and water. Pour over roast.
Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 45 minutes.
When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. The roast should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 5 minutes, then quickly release the pressure.)
Using a slotted spoon, remove peppers from pot and set aside. Using tongs, transfer roast to a cutting board, cover with foil and let stand for 5 minutes.
Slice roast across the grain and transfer slices to a serving platter. Skim off fat from cooking liquid and drizzle roast with some of the liquid. Arrange peppers around roast.

Notes