Pressure Cooker Mississippi Pot Roast

Ingredients

• 2½ lb chuck roast
• 1 cup beef broth
• ½ stick unsalted butter
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• 8 pepperoncini peppers
• 2 tbsp pepperoncini juice
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Pat the chuck roast dry and season generously with salt and pepper.
2. Set your pressure cooker to 'Saute' mode and add olive oil. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove roast and set aside.
3. Deglaze the pot with beef broth, scraping up any browned bits from the bottom. Return the roast to the pot.
4. Sprinkle the ranch seasoning mix and au jus gravy mix over the roast. Top with butter, pepperoncini peppers, and pepperoncini juice.
5. Secure the lid and set the pressure cooker to 'Manual' or 'Pressure Cook' on high for 60 minutes. Allow for a natural pressure release for 15 minutes, then quick release any remaining pressure.
6. Carefully remove the roast from the pot and shred it using two forks. Stir the shredded beef back into the gravy in the pot.
7. Serve the Mississippi Pot Roast hot with your favorite sides like mashed potatoes or egg noodles.