A tender, flavorful pot roast with pepperoncini peppers and ranch seasoning. The Instant Pot makes it weeknight-friendly.
- Sear the Roast
Set Instant Pot to Sauté mode. Sear the roast for 3-4 minutes per side until browned. Remove and set aside.
- Deglaze the Pot
Pour in beef broth and pepperoncini juice, scraping up any browned bits from the bottom.
- Layer Ingredients
Place the roast back in the pot. Sprinkle ranch mix and au jus mix on top. Place butter and pepperoncini peppers over the roast.
- Pressure Cook
Seal lid and cook on High Pressure for 60 minutes. Allow 15 minutes natural release, then quick release remaining pressure.
- Shred & Serve
Shred beef with two forks and mix into the juices. Serve with mashed potatoes, rice, or on buns.
- Searing the roast first adds depth of flavor.
- The pepperoncini juice is key - don't skip it!
- Leftovers make amazing sandwiches.
Pairs well with:
Mashed potatoes, rice, crusty bread, or slider buns.