Ingredients
- Gravy:
- 3 lb chuck roast
- 2 Tbsp oil
- 1 cup beef broth
- 2 Tbsp brown gravy mix, or Au Jus mix
- 2 Tbsp Ranch dressing mix
- 6 peperoncinis (Greek pickled peppers)
- 1/2 cup peperoncini juice
- Meat drippings from cooked roast
- 2 T cornstarch
- 3 T water
- Black pepper to taste
Preparation
Step 1
Pat roast dry with paper towel.
In Instant Pot pressure cooker, press SAUTE and ADJUST to saute hot setting. Allow pot to heat up until it says HOT. Add 2 Tbsp oil. Add pot roast and brown the roast on both sides for 10 minutes each, using tongs to flip roast after the first 10 minutes.
Remove roast and stir in beef broth; be sure to scrape any bits of the meat into the broth.
Return roast to pot; sprinkle 2 Tbsp Ranch dressing mix over roast. Then, sprinkle roast with 2 Tbsp brown gravy mix.
Top with peperoncini peppers then pour 1/2 cup peperoncini juice into pot.
Close the lid, making sure the pressure release valve is closed.
Manual set high pressure for 75 minutes. The pot should reach pressure within 10-15 minutes.
Once the pot reaches pressure, it will begin counting down. Once it has finished it's cooking program, it will beep, then allow roast to remain in pot for 20 minutes NPR, for a natural pressure release. Release any pressure left at that time, removing roast to a platter and covering with foil.
Making gravy:
Mix cornstarch and water; pour about 1/2 cup of the liquid from the pot into the cornstarch mixture and stir. Pour cornstarch mixture into pot and saute'/stir on high until gravy thickens.
Notes:
No additional salt is needed as the Brown Gravy Mix and the Ranch Dressing Mix has plenty.