Recipe credit: Courtesy of The 5 Ingredient Instant Pot Cookbook by Marilyn Haugen © 2018
www.robertrose.ca Reprinted with permission. Available where books are sold.
Image credit: Colin Erricson

Pepperoncini Beef Roast

As I shared yesterday in our Creamy Beef Stroganoff Recipe, my husband bought me an Instant Pot for Christmas and gave it to me early. I have already fallen in love with its many uses and time saving measures. Especially because I always forget to set meat out to thaw the night before. The Instant Pot helps save me “defrost” times and one of the recipes I cannot wait to try is this Pepperoncini Beef Roast recipe from theThe 5 Ingredient Instant Pot Cookbook . It promises mouth watering results and fork tender meet with only a few ingredients. Get this recipe and make sure to get this amazing cookbook for more delicious recipes. 

Pepperoncini Beef Roast Recipe

Ingredients

• 3 lb boneless beef chuck roast (less 1.5 kg than 8 inches/20 cm in diameter)
• Salt and freshly ground black pepper
• 4 pepperoncini peppers
• 45 tsp ranch dressing mix (about 25 mL two-thirds of a 1-oz/28 g packet)
• 5 tsp au jus gravy mix (about half of 25 mL a 1-oz/28 g packet)
• 1 1/2 cups water 375 mL

Directions

1. Season roast with salt and pepper. Place roast in the inner pot and arrange peppers on top.
2. In a medium bowl, whisk together ranch dressing, gravy mix and water. Pour over roast.
3. 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.
4. 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.)
5. 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.
6. 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.

Cooking Program: Pressure Cooker

Make sure to order your copy of The 5 Ingredient Instant Pot Cookbook for even more delicious and time saving Instant Pot recipes. 

Yield: 6 Servings

Pepperoncini Beef Roast

Print

This Beef Roast only takes a few ingredients but packs full flavor in every bite & cooks up quickly in the InstantPot.

Prep Time 10 minutes

Cook Time 55 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

• 3 lb boneless beef chuck roast (less 1.5 kg than 8 inches/20 cm in diameter)
• Salt and freshly ground black pepper
• 4 pepperoncini peppers
• 45 tsp ranch dressing mix (about 25 mL two-thirds of a 1-oz/28 g packet)
• 5 tsp au jus gravy mix (about half of 25 mL a 1-oz/28 g packet)
• 1 1/2 cups water 375 mL

Instructions

1. Season roast with salt and pepper. Place roast in the inner pot and arrange peppers on top.
2. In a medium bowl, whisk together ranch dressing, gravy mix and water. Pour over roast.
3. 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.
4. 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.)
5. 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.
6. 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

Cooking Program: Pressure Cook