| Ingredients: | 3-6 lbs Chuck Roast, cut into 1 lb chunks of even thickness
3 Tbsp Vegetable Oil
1 small Onion, chopped (optional, if you don''t use the onion, omit the veg oil, too)
9 Pepperoncinis, whole or chopped
1/2 cup Pepperoncini Juice from the jar
3/4 cup Beef Broth, low sodium (or just water)
1 Packet of dry Ranch Dressing
1 Packet of Au Jus (or packet of brown gravy mix)
1/2 Stick of Butter, unsalted
For Gravy
3 Tbsp Flour
3 Tbsp Softened Butter, unsalted |
| Directions: | Turn pot on Sauté mode (normal). When the display reads "Hot" add the oil.
When oil heats up, place meat in one layer into the pot and don''t move it for 5 full minutes (Don''t brown for less than that).
Turn meat over and cook for another 5 full minutes.
Remove the meat to foil or a dish you can cover. Wrap it to keep it warm.
Deglaze the pot: Add onion to pot and stir, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the bottom of the pot until the bottom is free of the stuck on brown bits.
Add the pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.
Turn off the sauté mode.
Add the meat back into the pot.
The above step is optional. You can just add everything to the pot (except oil), and start pressure cooking it. Browning the meat first gives an added depth of flavor.
Close lid and set knob to Sealing position.
Set to Pressure Cook/Manual for 60 minutes.
When cooking cycle ends, let it sit and count up to 15 min (15 minute natural pressure release, or NPR).
After the 15 minute NPR, turn off IP, and manually release the remaining pressure until the pin drops, and open the lid to a delicious pot roast!
Gravy
Remove the pot roast to a plate and cover.
Turn the Sauté function back on.
Mix the flour and butter together until well combined.
When the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened. Then turn off the pot and add the roast back in.
Enjoy with mashed or baked potatoes, or over rice.
Recipe Notes
Alternate "Dump and Go" Method:
Add the roast to the pot (still cut it), then the rest of the ingredients in order (minus the flour and softened butter), and cook on High Pressure for 80 minutes. 15 minute natural release.
Adapted from original recipe by Robin Chapman. |