Save to Pinterest A bold, tangy, and ultra-tender beef roast made in a fraction of the time using the Instant Pot. Pepperoncini, ranch, and zesty spices bring a quick-cooked weeknight dinner to full Southern comfort glory.
I love how this recipe turns a tough cut of beef into a tender, flavorful meal in just over an hour using my Instant Pot.
Ingredients
- Beef: 1 (3–3.5 lb / 1.4–1.6 kg) chuck roast, trimmed
- Seasonings & Base: 1 packet (1 oz / 28 g) ranch dressing mix (gluten-free if needed), 1 packet (1 oz / 28 g) au jus gravy mix, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (optional, for extra zip)
- Vegetables & Zippy Additions: 8–10 whole pepperoncini peppers, plus 2 tablespoons juice, 1 medium yellow onion, sliced, 3 cloves garlic, smashed
- Fat: 4 tablespoons (1/2 stick / 55 g) unsalted butter
- Liquids: 1/2 cup (120 ml) beef broth
Instructions
- Step 1:
- Pat the chuck roast dry and season both sides with black pepper and garlic powder.
- Step 2:
- Set the Instant Pot to Sauté (high) and add 1 tablespoon of the butter. Once hot, sear the roast 2–3 minutes per side, until browned. Remove and set aside.
- Step 3:
- Add the sliced onion and smashed garlic to the pot; sauté for 1–2 minutes.
- Step 4:
- Deglaze with a splash of beef broth, scraping up any browned bits.
- Step 5:
- Place the roast back in the pot. Sprinkle the ranch dressing mix, au jus mix, and smoked paprika over the top.
- Step 6:
- Arrange the pepperoncini peppers and drizzle their juice over the roast. Top with remaining butter, cut into pieces. Pour in the rest of the beef broth around (not over) the roast.
- Step 7:
- Seal the Instant Pot lid. Set to Manual or Pressure Cook on high for 60 minutes.
- Step 8:
- Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Step 9:
- Shred the beef with two forks directly in the pot. Stir to coat in juices.
- Step 10:
- Serve hot with mashed potatoes, rice, or crusty bread.
Save to Pinterest This recipe always brings my family together around the dinner table, eager for those tender shredded bites.
Required Tools
Instant Pot (6 or 8 quart), tongs, knife and cutting board, measuring spoons/cups, forks for shredding
Allergen Information
Contains milk (butter), and may contain gluten (au jus, ranch mix). For gluten-free: Use certified gluten-free ranch and au jus mixes. Always check ingredient labels to confirm allergen status.
Nutritional Information
Calories: 435, Total Fat: 28 g, Carbohydrates: 6 g, Protein: 38 g (per serving)
Save to Pinterest A perfect balance of speed and Southern flavor for any busy weeknight.
Recipe Questions & Answers
- → What cut of beef works best for this dish?
A chuck roast between 3 and 3.5 pounds is ideal for tenderness and flavor when pressure cooked.
- → Can I make this dish gluten-free?
Yes, by choosing certified gluten-free ranch and au jus mixes, the dish remains gluten-free.
- → How do pepperoncini peppers affect the flavor?
Pepperoncini add a tangy, mildly spicy zing that brightens the rich beef and ranch spices.
- → Is it necessary to sear the beef before pressure cooking?
Searing enhances the depth of flavor by creating a caramelized crust before cooking under pressure.
- → What are good serving suggestions for this dish?
Serve shredded beef with mashed potatoes, rice, or crusty bread to soak up the flavorful juices.
- → How can I thicken the juices into gravy?
Remove the beef, use the sauté function to heat the liquid, then whisk in a cornstarch slurry to thicken.