Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess outer fat
  • 1 packet (24g) low-sodium Au Jus gravy mix
  • 1 packet (28g) low-sodium Ranch seasoning mix
  • 1/2 stick (57g) unsalted butter, sliced into pats
  • 8 whole pepperoncini peppers
  • 2 tbsp pepperoncini brine
  • 1 lb baby carrots, peeled
  • 1.5 lbs baby gold potatoes, halved
  • splash of oil
  • splash of water or beef broth

Instructions:

  1. Set the Instant Pot to Sauté mode. Add a splash of oil and sear the chuck roast for 4-5 minutes per side until a mahogany colored crust forms. Note: This creates a depth of flavor you can't get by skipping the sear.
  2. Remove the beef and deglaze the pot with a splash of water or beef broth, scraping up all the browned bits. Note: Those bits are pure flavor, don't leave them behind!
  3. Place the seared roast back into the pot. Sprinkle the au jus and ranch mixes evenly over the top.
  4. Arrange the butter pats and pepperoncini peppers on top of the meat. Note: Placing butter on top allows it to baste the meat as it melts.
  5. Tuck the baby carrots and halved baby gold potatoes around the sides of the roast.
  6. Close the lid, set the valve to Sealing, and select Pressure Cook (High) for 60 minutes.
  7. Allow the pressure to release naturally for 15 minutes before venting the remaining steam. Note: A quick release can shock the meat and make it tough.
  8. Move the roast to a platter and shred the beef using two forks. Stir the shredded meat back into the buttery sauce to glaze.