This comforting pot roast is made in no time using the Instant Pot and is loaded with flavor. It's savory, has a subtle tanginess, and a hint of spiciness from the pepperoncini peppers. Serve with mashed potatoes, rice, noodles or anything to soak up the delicious gravy!
The Inspiration
My friend graciously made Mississippi pot roast for our meal train and I was hooked! It was delicious and the flavors were something I have never had before. I was intrigued by the slightly tangy flavor and had to find out how to make it.
Here are a couple things I adjusted from the traditional Mississippi pot roast.
I found that most recipes use ranch dressing and au jus gravy mix. While convenient, I didn't feel it was economical so I worked backwards and came up with the seasonings to add to the pot roast.
I also decided to serve the chuck roast in chunks instead of shredding it so you can experience all of the meatiness and marbling.
I added carrots for color and nutrition. Since it's cooked with the beef, it soaks up all those delicious flavors.
I omitted the butter. While butter makes everything taste better, I didn't feel it was necessary since the chuck roast already provides a generous amount of fat.
Why You'll Love this Instant Pot Pepperoncini Pot Roast Recipe
- The meat is incredibly tender and melts in your mouth.
- It makes a large batch. Perfect for serving a large family, potluck, or meal prep.
- It's freezer friendly and reheats well! It's great dish to keep in your freezer and enjoy on busy days.
Ingredients for Pepperoncini Pot Roast
- Chuck roast: Use a chuck roast with generous fat and even marbling. Remember, fat equals flavor and it's what makes the meat so tender!
- Canola oil: Use any high heat oil for searing.
- Seasonings: Dried parsley, dill, garlic powder, onion powder, and paprika. The use of these dried seasonings and spices make this an easy recipe made with pantry ingredients.
- Beef broth: I typically use beef bouillon paste mixed with water.
- Pepperoncini peppers: We're using both the peppers and the juice! Don't forget to remove the stems. These peppers give the dish its signature tanginess and slight spiciness. You can also substitute with banana peppers.
- Carrots: I love adding additional vegetables when I can and love the bright orange color the carrots add to the dish. The carrots absorb all the delicious juices from the pot roast. I prefer them thinly sliced so they cook faster, but you can cut them in chunks or use baby carrots. Just note that you may need to add more water as the longer cooking time will reduce the gravy more.
- Corn starch: The corn starch thickens the gravy to coat the meat and vegetables. Other substitutions like flour and tapioca starch will work but adjust accordingly.
How to Make Instant Pot Pepperoncini Pot Roast
- Sear the chuck roast and set aside.
- Add in the seasonings, beef broth, pepperoncini peppers and juice.
- Add the beef back in and cook on high pressure for 40 minutes.
- Remove the beef then cook the carrots until tender.
- Mix in the corn starch slurry to thicken the gravy.
- Add the beef back in and let it heat through.
Tasty Tips for Making Pepperoncini Pot Roast
- Pick a chuck roast with generous marbling. Remember, fat equals flavor!
- Adjust the thickness of the gravy to your preferences. If you like a thinner gravy, add more beef broth or water to thin it out.
- Serve this pepperoncini pot roast with anything that soaks up the gravy. It's seriously good. Mashed potatoes, rice, noodles, or rolls!
Making Pepperoncini Pot Roast Ahead of Time
Pot roasts and stews are one of those dishes that tastes even better after a day. All the spices and flavors get a chance to "marry" each other. You can make this pepperoncini pot roast a day or two ahead of time.
Storing Leftover Pot Roast
Store leftover pot roast in an airtight container for up to one week.
Freezing Pepperoncini Pot Roast
Pepperoncini pot roast freezes well up to 3 months in an airtight container.
Reheating Pot Roast
My preferred way of reheating is in the microwave, covered, for a couple minutes and mixing halfway through.
Another option is to reheat in a pot with a splash of water. Do note that reheating on the stove takes a bit longer and you have to stir fairly often to prevent the thick gravy from sticking to the bottom of the pan.
Serve Pepperoncini Pot Roast With
Serve this pepperoncini pot roast with rice, noodles, mashed potatoes, rolls, or anything to soak up the delicious gravy!
You could also try the side dishes below.
- Soy Sauce Glazed Green Beans with Bacon
- Crispy Smashed Baby Potatoes with Chimichurri
- Oven Roasted Garlic Parmesan Cauliflower
- Grilled Balsamic Zucchini
- Green Beans with Shiitake Mushrooms
- Maple Soy Brussels Sprouts
Instant Pot Pepperoncini Pot Roast
Ingredients
- 2-3 pounds chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon canola oil
- 1 tablespoon dried parsley
- 1 ½ teaspoons dried dill
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon paprika
- 1 cup beef broth
- 10 pepperoncini peppers stems removed
- ¼ cup pepperoncini juice
- 4 carrots thinly sliced
- 1 ½ tablespoons corn starch
- ¼ cup water
- parsley optional for garnish
Instructions
- Cut the chuck roast into 4 chunks and season with salt and black pepper.
- In an Instant Pot set on sauté mode high for 30 minutes, add one teaspoon of canola oil and brown the chuck roast on all sides.
- Turn off sauté mode then set the chuck roast aside on a plate. Add in the parsley, dill, garlic powder, onion powder, paprika, beef broth, pepperoncini juice, and pepperoncini peppers. Scrape the bottom of the pan to bring up the browned bits.
- Add the chuck roast back in and pressure cook on high for 40 minutes. Quick release the pressure and set the chuck roast aside on a plate.
- Add in the carrots and cook on sauté mode normal for 10 minutes or until the carrots are tender.
- While the Instant Pot is still in sauté mode, mix the corn starch with ¼ cup of water and slowly drizzle it into the gravy while whisking. Chop the chuck roast into 1-2 inch chunks and add the beef back in to let it heat through for a couple of minutes.
- Seve with more pepperoncini peppers and garnish with parsley if desired.
Notes
- You can substitute the beef broth with beef bouillon paste and water.
- Adjust the thickness of the gravy to your preferences. If you like a thinner sauce, add more beef broth or water to thin it out.
- I like to serve the roast in chunks but you can also serve it shredded.
- Serve this with rice, noodles, mashed potatoes, rolls, or anything to soak up the delicious gravy.
- This can be made in the slow cooker for 6-8 hours on low or 4-6 hours on high. Add the carrots during the last 1-2 hours of cooking. I have not tested this recipe using the slow cooker so you may need to make adjustments.
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