Get ready for the most flavorful, fall-apart tender pot roast you’ve ever had, made effortlessly in your Instant Pot! This Pepperoncini Pot Roast recipe is a game-changer, combining the rich, savory depth of beef with a surprising and delightful zesty kick from tangy pepperoncini peppers. It’s a true ‘dump-and-go’ meal that tastes like you’ve been simmering it for hours. The liquids combine to create an incredibly savory gravy that perfectly smothers the tender meat. Perfect for a cozy Sunday dinner or a busy weeknight, this dish is guaranteed to become a new family favorite.
Ingredients
• 5 pounds (2.25 kg) Beef Roast (chuck roast recommended)
• ½ cup (120 ml) Pepperoncini Juice (from the jar)
• ½ cup (120 ml) Beef Broth
• 1 envelope (1 oz / 28 g) Gravy Mix (au jus or brown gravy)
• 6 whole Pepperoncini
• ¼ cup (57 g) Butter
Instructions
1. Directions
2. Place the beef roast into the inner pot of the Instant Pot. Pour the pepperoncini juice and beef broth directly over the meat.
3. Sprinkle the entire envelope of gravy mix evenly over the top of the roast. Arrange the whole pepperoncini and the slice of butter on top.
4. Secure the lid and turn the steam release valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 90 minutes on HIGH pressure.
5. After the cooking cycle finishes, allow the pressure to release naturally for at least 15 minutes before carefully moving the valve to ‘Venting’ to release any remaining steam.
6. Remove the roast from the pot and let it rest for a few minutes before slicing or shredding. Serve the meat drizzled generously with the flavorful gravy from the pot and enjoy!
Nutritional Information
• Nutrition
• Per Serving: Calories 600 | Total Fats 58g | Net Carbs 6.5g | Protein 63g | Fiber 1.5g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function on your Instant Pot to sear all sides of the beef roast in a little olive oil before adding the other .
• To create a thicker gravy, remove the cooked roast and set the Instant Pot to ‘Sauté’. Whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water, then slowly whisk the slurry into the simmering liquid in the pot until it thickens.
• The level of spice is easily adjustable. For a milder flavor, use mild pepperoncini. For more heat, add a few extra peppers or a splash more of the juice.
• This roast is fantastic for meal prep. The leftovers make incredible sandwiches on crusty rolls, topped with melted provolone cheese.
FAQ
Q: What kind of beef is best for this pot roast
A: A chuck roast is highly recommended for this recipe. Its marbling and connective tissue break down beautifully under pressure, resulting in a flavorful, fall-apart tender roast.
Q: Is this Pepperoncini Pot Roast spicy
A: The dish has a zesty, tangy flavor rather than being overwhelmingly spicy. The heat level is easily adjustable; use mild pepperoncini for less heat, or add a few extra peppers and a splash more juice for a spicier kick.
Q: Do I have to sear the meat first
A: Searing is optional but recommended for the best flavor. Using the ‘Sauté’ function to brown the roast before pressure cooking creates a deeper, richer taste, but the recipe is still delicious as a simple ‘dump-and-go’ meal.
Q: How can I make the gravy thicker
A: To thicken the gravy, remove the cooked roast from the pot. Set the Instant Pot to ‘Sauté’. Make a slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water, then slowly whisk it into the simmering liquid in the pot until it reaches your desired consistency.
Q: What can I do with leftover pot roast
A: Leftovers are fantastic for meal prep! The shredded beef makes incredible sandwiches on crusty rolls, especially with melted provolone cheese. You can also use it for tacos, quesadillas, or on top of nachos.
