📝 Instructions
= Recipe
1. Set Instant Pot to Sauté (Normal). When it reads "Hot," add 3 tbsp vegetable oil. Place 3-6 lbs chuck roast (cut into 1-lb pieces of even thickness) in one layer and sear without moving 5 minutes. Flip and sear the other side 5 minutes more. Remove meat and wrap to keep warm.
2. Add 1 small onion (chopped) to the pot. Add a bit of broth if needed to loosen the brown bits, scraping the bottom clean. Add 9 pepperoncinis (whole or chopped), 0.5 cup pepperoncini juice (from the jar), 0.75 cup low-sodium beef broth, 1 oz packet dry ranch dressing mix, 1 oz packet au jus or brown gravy mix, and 4 tbsp butter. Stir to combine.
3. Turn off Sauté. Return meat to pot. Seal lid, set steam release to Sealing, and pressure cook on High for 60 minutes. Natural release 15 minutes, then manually release remaining pressure.
4. To make gravy: remove pot roast to a plate and cover. Turn Sauté back on. Mix 3 tbsp flour and 3 tbsp softened butter together until combined. When liquid is simmering, stir in the butter-flour mixture and stir until thickened. Return roast to pot. Serve over mashed potatoes, baked potatoes, or rice.
