Pepperoncini Pot Roast
I went into this recipe wanting to make the roast I see everywhere called, “Mississippi Pot Roast.” However, have you seen the ingredients for that!? I just couldn’t get myself to use a stick of butter, plus packets of soup and ranch mix. Now, I’m sure the recipes out there with those few ingredients tastes phenomenal, I just didn’t want all the extra fat and sodium. To me, it wasn’t necessary. The chuck roast has beautiful fat marbling, which will already create its own buttery, fatty juices and flavors. Then for the soup and ranch packet mixes, you can make your own with all natural ingredients, plus it won’t be loaded with outrageous amounts of sodium. I created my own blend of herbs and spices that somewhat resemble the flavors in those packets, but not all. I worked with what I had in the house, and it was plenty! The pepperoncini and juice adds amazing flavor while tenderizing the meat.
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Ingredients:
3.5 lb chuck roast
1 jar pepperoncini peppers (6-8 peppers, ¼ cup juice) garnish with rest
2 teaspoons sea salt
1 tsp black pepper
1 tsp mustard seed
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
1 tsp dried parsley
1 cup beef broth, plus a little more to thin gravy (if needed)
3 tbsp cornstarch
1 tbsp oil
Fresh parsley, garnish
Instructions:
Cut the chuck roast into 6 pieces, then trim any excess and visible fat. Turn the Instant Pot on saute mode, once hot, add a drizzle of olive oil then add the pieces of meat. Sear all sides, about 2 minutes per side. Then remove meat and transfer to a plate. Set aside.
Keep the mode on saute. Add the beef broth to the pot and use a wooden spoon to stir as it breaks up the bits on the bottom of the pot. Then add ¼ cup of the juice from the pepperoncini jar and 6-8 peppers. Sprinkle in seasoning: salt, pepper, mustard seed, garlic powder, onion powder, dried dill and dried parsley. Stir to combine and let simmer for about a minute. Turn off Instant Pot.
Return the meat to the pot with the juices. Lock the lid on the pot then turn the valve to the sealing position. Pressure cook on high for 45 minutes. Then, let it naturally release pressure for 20 minutes. Release any steam that’s left then take off the lid.
Remove meat from the pot and set aside. Turn the Instant Pot on saute mode again and let it come to a boil. Then add cornstarch and stir for 3 minutes as the sauce thickens. If it gets too thick, whisk in some beef broth to thin the gravy that it’s creating.
Return the meat back to the pot. Turn off the Instant Pot. Use two forks to shred the meat.
Place the shredded meat on a serving plate with the gravy sauce drizzled overtop and place in a small bowl on the side for extra gravy to dip or pour over. Garnish with lots of fresh parsley, add any extra pepperoncini peppers to the serving plate around the meat.
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