Description
This tender slow-cooked beef shoulder roast is infused with flavors from ranch dressing mix and pepperoncini peppers, making it a delicious centerpiece for dinner.
Ingredients
Scale
- 3–4 pounds beef shoulder roast (chuck roast)
- to taste salt and black pepper
- 1–2 tablespoons oil (optional for searing)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix (or 1 beef bouillon cube/1 teaspoon powder + 2 tablespoons flour + 1 tablespoon Worcestershire sauce)
- 4 tablespoons butter (in pieces)
- 6 pepperoncini peppers
- 1/4 cup pepperoncini liquid
- 1 cup beef broth or water
Instructions
- Lightly season the roast with salt and pepper. Optionally brown the roast first by selecting the Sauté setting on HIGH heat on your pressure cooker. Once hot, add 1 tablespoon oil. Add the roast and brown well from all sides. Add another tablespoon of oil if needed.
- Once browned, cancel the Sauté setting. Remove the roast with tongs and deglaze the bottom of the pot with 1 cup beef broth or water.
- Return the roast to the pot and sprinkle with the ranch seasoning and au jus gravy mix (or alternatives). Add the butter pieces and pepperoncini peppers on top. Pour the pepperoncini liquid around the roast.
- Close the lid and turn the pressure valve to sealing position. Cook on high pressure for 60 minutes (for 3 lbs) to 80 minutes (for 4 lbs). The pot will take about 5-10 minutes to pressurize before the timer starts counting down.
- When the cook time is up, let the pressure release naturally for 15 minutes before quick releasing any remaining pressure.
- After pressure cooking, pull the meat apart with 2 forks either inside the pot or on a serving platter. Pour the cooking liquid as a gravy over the shredded meat. Serve with mashed potatoes or steamed rice.
- Optionally, brown the roast on the stovetop in a deep skillet or inside a Dutch oven. Add the roast to your slow cooker together with the remaining ingredients.
- Close the lid and cook on high for 4 hours or on low for 8 hours.
- Optionally, brown the roast on the stovetop inside a Dutch oven while preheating your oven to 300°F/150°C. Then add the remaining ingredients.
- Close with a lid and roast in the oven for about 2 hours until the meat is tender and can be pulled apart with forks.
Notes
- For extra flavor, consider marinating the roast overnight with seasoning.
- This recipe can also be made in a slow cooker for a convenient meal.
- Serve with your favorite sides!
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Pressure cooking, slow cooking, roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 1g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg