Instant Pot
3-4 # chuck roast
salt &pepper
3 Tbsp vegetable oil
1 medium onion, sliced
3/4 cup beef broth
10 pepperonicinis
1/3 cup juice from jar of pepperoncinis
1 packet dry ranch dressing
1 packet Au Jus
4 tbsp butter, cut into 4 pieces
Gravy
3 tbsp butter, softened
3 tbsp flour
Season meat with salt and pepper. Turn instant pot on saute mode. When display says hot, add oil
Place meat in hot oil. let cook for 5 minutes without moving. Flip over and cook 5 more minutes
Remove meat to plate and tent with foil to keep warm
Ad onion to pot along with 1/4 cup of beef broth. Use wooden spoon to scrape up browned bits on bottom
Add remaining beef broth, pepperoncinis, pepperoncini juice, ranch seasoning, au jus, and butter. stir to mix
turn saute mode off and add meat and any juices back to pot
close lid and set knob to sealing position. set to pressure and cook/manual for 90 minutes. natural release (recipe says 55 minutes and cut meat before cooking, haven't tried)
gravy: I don't do this -- in small bowl, mix butter and flour to make paste. Turn saute mode on. Once comes to simmer, add flour mixture. whisk until thickened. shred meat and return to pot. (I don't do this step. I use ultra gel)
IN CROCKPOT:
3-4 # chuck roast
1 medium onion, sliced
3/4 cup beef broth
10 pepperonicinis
1/3 cup juice from jar of pepperoncinis
1 packet dry ranch dressing
1 packet Au Jus
4 tbsp butter, cut into 4 pieces
Put roast in bottom. Top with all ingredients. Cook covered on low for 8 hours. Shred meat and enjoy!
