Description
A simple recipe for tender pot roast cooked quickly in an electric pressure cooker.
Ingredients
Scale
- 3 pound beef chuck roast
- 1 packet dry ranch seasoning mix
- 1 packet dry au jus gravy mix
- 1 cup beef broth
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
- 1 jar (4 ounces) pepperoncini peppers, drained
Instructions
- Place the beef roast in the inner pot of the Instant Pot.
- Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the roast.
- Pour the beef broth around the roast.
- Place the butter pieces on top of the roast.
- Place the drained pepperoncini peppers on top of the butter.
- Secure the lid on the Instant Pot and set the vent to sealing.
- Cook on High Pressure (Manual) for 60 minutes.
- Allow for a Natural Pressure Release (NPR) for at least 15 minutes before manually releasing any remaining pressure.
- Remove the roast and shred it using two forks.
- Stir the shredded beef into the remaining liquid in the pot.
- Serve immediately.
Notes
- You can serve this roast over mashed potatoes or egg noodles.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the liquid after shredding the meat, then set the Instant Pot to Sauté mode for 2-3 minutes until thickened.
- Prep Time: 10 min
- Cook Time: 1 hr 15 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 40
- Cholesterol: 130
Keywords: Instant Pot, Mississippi Pot Roast, beef roast, chuck roast, ranch, au jus, pressure cooker