Instant Pot Pepperoncini Pot Roast
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!
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.
Nutrition Estimate
Calories: 385kcalCarbohydrates: 8gProtein: 38gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 130mgSodium: 724mgPotassium: 861mgFiber: 2gSugar: 2gVitamin A: 6910IUVitamin C: 17mgCalcium: 63mgIron: 5mg
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