Pepperoncini Beef Roast
This mouthwateringly tender beef roast is satisfying and packed with flavor. Three simple pantry ingredients make it so easy that it’s sure to be a favorite addition to your family’s meals.
Servings Prep Time
6servings 5minutes
Cook Time
Servings Prep Time
6servings 5minutes
Cook Time
  • 3lb boneless beef chuck roast(less than 8 inches in diameter)
  • salt and freshly ground black pepper
  • 4 pepperoncini peppers
  • 5tsp ranch dressing mix
  • 5tsp au jus gravy mix
  • 1-1/2cups Water
  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.
Recipe Notes

Replace the water with ready-to-use reduced-sodium beef broth. Unless using no-salt-added broth, do not season roast with salt.