Pepperoncini Beef Roast


  • 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
  • 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.
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