About the Recipe
This yummy pot roast is made in the InstantPot using the slow cooker setting. It is full of flavor and super easy to make.
Ingredients
1 - 3 to 4 lb chuck roast
2 Tbsp olive oil
1/2 jar of Mezzetta sliced golden greek peperoncini (12 or 16 ounce jar)
1/2 jar of the juice from peperoncinis
1 (1 ounce) pack au jus gravy mix
1 (1 ounce) pack of Hidden Valley Ranch dressing mix
Ground Black pepper to taste
Directions
Add two tbsp of olive oil to Instant Pot and press the saute function
When the Instant Pot is heated, add the roast and lightly brown on all sides.
Remove the roast from the Instant Pot
Add a small amount of water to Instant Pot and scrap the bottom to remove all browned bits. (Note: It is important to get all of the browned bits stuck to the bottom removed or you will get a burn error when cooking)
Place the browned roast back into the InstantPot
In a small bowl, combine the 1/2 jar of peperoncini, 1/2 jar of peperoncini juice, the au jus pack and the ranch dressing pack and stir to combine.
Pour mixture over roast
Cover Instant Pot and cook on slow cooker mode for about 8 hours or until roast is fork tender.
Note: We like to shred the cooked roast and eat it on King Hawaiian buns/rolls with a slice of provolone cheese. Yummy!! But, the roast is also delicious by itself and served with a side of mashed potatoes or rice.