Foolproof Instant Pot Mississippi Roast

Ingredients

• 2 tablespoons olive oil or avocado oil
• Salt and black pepper, to taste
• 8-12 whole pepperoncini peppers
• 1/2 cup pepperoncini juice (from the jar)
• 1/2 cup beef broth

Instructions

1. 1

   Pat the chuck roast completely dry with paper towels and season generously on all sides with salt and pepper.

2. 2

   Set the Instant Pot to 'Sauté' on high. Once hot, add the oil. Carefully place the roast in the pot and sear for 4-5 minutes per side, until a rich, brown crust forms. Remove the roast to a plate.

3. 3

   Pour the beef broth into the hot pot. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. This deglazing step is crucial for flavor and preventing a 'Burn' notice. Turn off the 'Sauté' function.

4. 4

   Place the seared roast back into the pot. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top. Place the entire stick of butter on top of the seasonings. Scatter the pepperoncini peppers around the roast and pour in the pepperoncini juice. Do not stir.

5. 5

   Secure the lid, set the steam release valve to 'Sealing'. Select 'Pressure Cook' or 'Manual' and cook on high pressure for 60-75 minutes (60 for a 3lb roast, 75 for a 4lb roast).

6. 6

   Once the cooking time is complete, allow the pressure to release naturally for at least 15 minutes. This is key for tender meat. After 15 minutes, carefully turn the valve to 'Venting' to release any remaining steam.

7. 7

   Carefully remove the lid. The roast will be fall-apart tender. Shred the beef with two forks, either directly in the pot or on a cutting board. Stir the shredded meat into the rich gravy and serve hot.